3 strips bacon, cut into 1/2 inch pieces
1 large onion, chopped
3 medium carrots, peeled, halved lengthwise, and cut into 1/4 inch half moons
3 garlic cloves, grated
2 T tomato paste
1-1/2 C lentils, picked over and rinsed
2~3 sprigs fresh thyme, or 1/2 t dried
3-1/2 C low-sodium chicken broth (or 2 14.5 oz cans)
2 T red-wine vinegar
salt and fresh ground pepper
parmesan cheese to serve.
- In a large pot with a tight fitting lid or Dutch oven, cook the bacon over medium-low heat until browned and crisp, 8~10 minutes. Pour off all but 1 T fat.
- Add the onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in the tomato paste, and cook for 1 minutes.
- Add the lentils, thyme, broth, and 2 C water. Bring to a boil; reduce to a simmer. Cover; cook until the lentils are tender, 30~45 minutes. If the soup becomes too thick during cooking, add up to 1 cup more water.
- Stir in the vinegar, 1-1/2 t salt, and 1/2 t pepper, or to taste. Serve soup with some freshly grated parmesan cheese.