Next week is is supposed to warm up around here. Right now it is still soup weather. This is a great soup for a cold and wet day.
This recipe is made with lentils, but I think it is all about the bacon! My girls felt the same way and enjoyed this soup as much as the adults. It calls for only 3 slices of bacon. I cooked up the whole package of bacon in the cast iron dutch oven before I started the soup. We each had a side of bacon with dinner.
Adapted from “The New Best Recipe”
- 3 slices bacon, cut into 1/4 inch pieces
- 1 large onion, chopped
- 2 medium carrots, chopped
- 3 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes
- 1 bay leaf
- 1 cup lentils
- 1 teaspoon salt
- 1/2 cup dried white wine
- 4 1/2 cups chicken broth
- 1 1/2 cups water
- 1 1/2 teaspoons balsamic vinegar
- Fry the bacon in a large dutch oven for 3-4 minutes, until the bacon is crisp.
- Add onion and carrots, cook for 2 minutes until they begin to soften.
- Add garlic, cook until fragrant
- Stir in tomatoes, bay leaf, lentils, salt, and pepper. Cover, cook until vegetables are softened – 8-10 minutes.
- Add wine, chicken broth, and water. Bring to a boil. Cover, simmer until lentils are tender – 30 minutes.
- Puree 3 cups of the soup in a blender until smooth and return to the pot.
- Stir in vinegar and serve.