Lentil Soup

Ingredients

• 3 strips bacon (3 ounces) 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 minced
• 2 tablespoons tomato paste
• 1 1/2 cups lentils picked over and rinsed
• 1/2 teaspoon dried thyme
• 2 cans (14.5 ounces each) reduced-sodium chicken broth (3 1/2 cups)
• 1 tablespoon red-wine vinegar
• coarse salt and ground pepper

Instructions

1. 1
   If soup becomes too thick during cooking, add up to one cup more water.
2. 2
   In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
3. 3
   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.
4. 4
   Add lentils, thyme, broth, and 2 cups of water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.
5. 5
   Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.