Lentil Soup

Mmmm...this was the perfect cold day soup. Hearty and filling, and nutritious to boot. For those who weren't quite into the parsnip soup..(ie, my mom), this more traditional recipe might be more up your alley. It made quite a bit, and we even had leftovers which was great. 

Lentil Soup (From Martha Stewart Everyday Food Cookbook)

3 Strips of Bacon (I cheated and used 4, but it was Turkey Bacon, so that hardly counts!)
1 large onion, chopped
3 medium carrots (I think I used maybe 4 or so) cut into small pieces (It says half moons, but really, aren't cut up carrots, cut up carrots?) 
I also added in about 2 stalks of chopped celery
3 garlic cloves
2 TBS tomato paste
1.5 C lentils
1/2 tsp dried thyme
3.5 C reduced sodium chicken broth
1 TBS red wine vinegar
Salt n Pepper

In a dutch oven, or other big pot cook the bacon over medium low heat until browned. Pour off the fat. 

Add the onion, celery and carrots, cook until softened, about 5 minutes. Stir in the garlic, cook another minute or so. Stir in the tomato paste, cook another minute. 





Add the lentils, thyme, broth, and 2 C of water. Bring to a boil; reduce to a simmer. Cover; cook until the lentils are tender, 30 or 40 minutes. If the soup gets too thick, add a little more water. 

Stir in the vinegar , 1.5 tsp salt and a bit of pepper. Serve immediately.