Lentil Soup

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Prep time: 20 Minutes

Total time: 1 Hour

Yield: Serves 4

Course:

Ingredients

  • 3 strips bacon (3 ounces) cut into 1/2-inch pieces
  • 1 large onion chopped
  • 3 medium carrots peeled, halved lengthwise, and cut into 1/4-inch half-moons
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 1/2 cups lentils picked over and rinsed
  • 1/2 teaspoon dried thyme
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth (3 1/2 cups)
  • 1 tablespoon red-wine vinegar
  • coarse salt and ground pepper

Directions

  1. If soup becomes too thick during cooking, add up to one cup more water.
  2. In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
  3. Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.
  4. Add lentils, thyme, broth, and 2 cups of water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.
  5. Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.

Nutrition Info

Per serving: 346 calories; 4.3 grams fat; 26.1 grams protein; 54.1 grams carbohydrates; 24.7 grams fiber
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