SERVES: 4 •
PREP TIME: 20 MINUTES •
TOTAL TIME: 1 HOUR
- 3 strips bacon (3 ounces)
- 1 large onion, chopped
- 3 medium carrots, peeled, halved lengthwise, and cut into ¼-inch half moons
3 garlic cloves, minced - 2 tablespoons tomato paste
- 1½ cups lentils, picked over and rinsed
½ teaspoon dried thyme - 2 cans (14.5 ounces each) reduced-sodium chicken broth (or 3½ cups of self-made)
Coarse salt and fresh ground pepper to taste
1. In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook the bacon over medium-low heat until browned and crisp, 8 to 10 minutes.
Remove bacon and place on a paper towel. Cut bacon into 1/4 inch pieces.
Pour off all but 1 tablespoon of the fat from Dutch oven.
2. Add the onion and carrots; cook until softened, about 5 minutes. Stir in the garlic, and cook until fragrant, about 30 seconds. Stir in the tomato paste, and cook for 1 minute.
3. Add the lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until the lentils are tender, 30 to 45 minutes. If the soup becomes too thick during cooking, add up to 1 cup more water.
4. Salt and pepper to taste. Serve the soup immediately.