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Lentil Soup

Servings 6
Author Betty Johnson (Lavina Harper)

Ingredients

  • 3 slices bacon - cut into 1/4" pieces
  • 1 large onion, chopped fine
  • 2 medium carrots, peeled and medium chopped
  • 3 medium large garlic cloves, miced or pressed
  • 1 14 1/2 oz can tomatoes, drained
  • 1 bay leaf
  • 1 tsp minced fresh thyme leaves
  • 1 cup lentils, rinsed and picked over
  • 1 tsp salt
  • ground black pepper
  • 1/2 cup white wine
  • 4 1/2 cup low sodium chicken broth
  • 1 1/2 cup water
  • 1 1/2 tsp balsamic vinegar
  • 3 TB minced fine parsley leaves

Instructions

  1. Fry bacon until crisp

  2. Add onion and carrots; cook until vegetables begin to soften,

  3. Add garlic and cook until fragrant (about 30 seconds)

  4. Stir in tomatoes, bay leaf and thyme. Cook until fragrant.

  5. Stir in lentils, salt and pepper to taste. Cover and cook on low heat until vegetables are softened and lentils darkened (8-10 min)

  6. Uncover, increase to high heat.

  7. Add wine and bring to simmer.

  8. Add broth and water. Bring to boil.

  9. Cover partially and reduce heat.

  10. (missing other side)