Lentil Soup

Name: Lentil Soup
Prep time: 20 min
Total time: 60 min
Ingredients: 3 strips (3 ounces) bacon, cut into ½-inch pieces; 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; 1.5 cups lentils, picked over and rinsed; 0.5 teaspoon dried thyme; 2 cans (14 ½ ounces each) reduced-sodium chicken broth (3 ½ cups); 1 tablespoon red-wine vinegar; Coarse salt and freshly ground pepper

3.4

(453)

8 Reviews

By

Martha Stewart Editors

Updated on December 7, 2017

Prep Time:

20 mins

Total Time:

1 hrs

Servings:

4

Pair lentils with your favorite vegetables to make this flavorful, hearty soup.

Ingredients

3 strips (3 ounces) bacon, cut into ½-inch pieces
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
1 ½ cups lentils, picked over and rinsed
½ teaspoon dried thyme
2 cans (14 ½ ounces each) reduced-sodium chicken broth (3 ½ cups)
1 tablespoon red-wine vinegar
Coarse salt and freshly ground pepper

Directions

In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.
Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.
Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.

Chris Court

Cook's Notes

If you prefer to leave out the bacon, skip step 1, and cook the onions and carrots in 1 tablespoon olive oil. Add up to a cup more water if the lentil soup becomes too thick during cooking.