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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
2 can(s) (14.5 ounces each) reduced-sodium chicken broth |
3 slice(s) bacon cut into 1/2 inch pieces |
coarse salt and fresh ground pepper |
1/2 teaspoon(s) dried thyme |
3 clove(s) garlic, minced |
1 large onion chopped |
1 1/2 cup(s) lentils |
3 medium carrots, peeled, halved and cut into 1/4 in half moons |
1 tablespoon(s) red-wine vinegar |
2 tablespoon(s) tomato paste |
Directions:
1. In a Dutch over cook the bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon of the fat.
2. Add the onion and carrots; cook until softened, about 5 minutes. Stir in the garlic, and cook until fragant, about 30 seconds. Stir in the tomato paste and cook for 1 minute.
3. Add the lentils, thyme, broth and 2 cups water. Bring to boil; reduce to a simmer. Cover; cook until the lentils are tender, 30 to 40 minutes. If the soup becomes too think during cooking, add up to 1 cup more water.
4. Stir in the vinegar, 1 1/2 teaspoon pepper. Serve the soup immediately.
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