Lentil Soup

Name: Lentil Soup
Yield: serves 4
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 fresh ground pepper

December 14, 2011

Like many other bean- and legume-based soups, this one is flavored with bacon. It can be served at the start of a Sunday dinner, or as a weeknight meal itself when paired with a green salad topped with Lemon-Parmesan Vinaigrette (page 347).

Recipe notes

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