bacon, cut into 1/4-inch pieces
( about 3 ounces)
onion, chopped fine
( about 1 1/2 cups)
carrots, peeled and chopped medium
( about 1 cup)
garlic cloves, minced
( about 1 tablespoon)
1 (411.06 g) can
diced tomatoes, drained
minced fresh thyme leave
lentils, rinsed and picked over
( 7 ounces)
ground black pepper
dry white wine
low sodium chicken broth
minced fresh parsley leaves
- Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes.
- Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds.
- Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes.
- Uncover, increase heat to high, add wine, and bring to simmer.
- Add chicken broth and water; bring to boil, cover partially, and reduce heat to low.
- Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.
- Puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes.
- Stir in 2 tablespoons parsley and serve, garnishing each bowl with some of remaining parsley.