Cook's Illustrated Hearty Lentil Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 3 slices bacon, cut into 1/4-inch pieces (about 3 ounces)
• 1 large onion, chopped fine (about 1 1/2 cups)
• 2 medium carrots, peeled and chopped medium (about 1 cup)
• 3 medium garlic cloves, minced (about 1 tablespoon)
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 bay leaf
• 1 teaspoon minced fresh thyme leave
• 1 cup lentils, rinsed and picked over (7 ounces)
• 1 teaspoon table salt
• ground black pepper
• 1/2 cup dry wine
• 4 1/2 cups low sodium chicken broth
• 1 1/2 cups water
• 1 1/2 teaspoons balsamic vinegar
• 3 tablespoons minced fresh parsley leaves

Recipe

• 1 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.
• 2 add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes.
• 3 add garlic and cook until fragrant, about 30 seconds.
• 4 stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds.
• 5 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.
• 6 uncover, increase heat to high, add wine, and bring to simmer.
• 7 add chicken broth and water; bring to boil, cover partially, and reduce heat to low.
• 8 simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.
• 9 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.
• 10 stir in 2 tablespoons parsley and serve, garnishing each bowl with some of remaining parsley.