Lentil Soup

It's not soup weather here in Florida but it probably is everywhere else.  This is our favorite lentil soup - even my kids love it.  It has bacon so, of course, it's good!

Lentil Soup from Martha Stewart's Everyday Food

Prep: 20 minutes Total: 1 hour

If the soup becomes too thick during cooking, add up to a cup more water.

Serves 4.

3 strips (3 ounces) 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, minced
2 tablespoons tomato paste
1 1/2 cups lentils, picked over and rinsed
1/2 teaspoon dried thyme
2 cans (14 1/2 ounces each) reduced-sodium chicken broth (3 1/2 cups)
1 tablespoon red-wine vinegar
Coarse salt and freshly ground pepper

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.

Note: If you prefer to leave out the bacon, skip step 1, and cook the onions and carrots in 1 tablespoon olive oil.