3 slices of bacon, cut into 1/4-inch pieces large
1 onion, chopped (about 1 1/2 cups)
2 medium carrots, peeled and chopped
3 medium garlic cloves, minced
1 can (14 1/2 ounces) diced tomatoes, drained
1 bay leaf
1 tsp minced fresh thyme leaves (i use half tsp dried
1 cup lentils, rinsed and picked over
1 tsp salt
Ground black pepper
1/2 cup dry white wine
4 1/2 cups low-sodium chicken broth
1 1/2 cups water
1 1/2 tsp balsamic vinegar
5 ounces baby spinach ( i use regular)
Fry bacon in a large pot or Dutch oven over medium-high heat, stirring occacionally, until fat is rendered and bacon is crisp, 3 to 4 minutes. Add onions and carrots; cook, stirring occacionally, until vegetables beging to soften, about 2 minutes.
Add garlic and cook until fragrant, bout 30 seconds. Stir in the tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds.
Stir in lentils, salt and pepper to taste; cover, reduce heat to medium-low, and cook until vegtables are soften and lentils have darkened, 8 to 10 minutes.
Uncover, increase heat to high, add wine, and bring to simmer.
Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes. discard bay leaf.
Puree 3 cups soup in a blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes.
Stir in spinach and continue to heat soup, stirring frequently, until spinach is wilted, about 3 minutes; serve. (serves 4- 6)
I get my recipes from different sources and this one i found on the Cooks Illustrated website. They have really good recipes that work. My whole family loves this.