(from Everyday Food)
3 strips bacon (3 ounces), 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
1½ cups lentils, picked over and rinsed
½ teaspoon dried thyme
2 cans (14.5 ounces each) reduced-sodium chicken broth (3½ cups)
1 tablespoon red-wine vinegar
Coarse salt and fresh ground pepper
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. Pour off all but 1 tablespoon of the fat.
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. Stir in the vinegar, 1½ teaspoons salt, and ¼ teaspoon pepper. Serve the soup immediately.