0 recipes from contoocook and beyond


3 or so slices bacon cut into l/4″ pieces
l large onion chopped fine (about l-l/2 cups)
2 med carrots peeled and chopped medium (about l cup)
3 med garlic cloves minced or pressed (about l tbsps.)]
l can (l4-l/2 oz. can diced tomatoes drained
l bay leaf
l tsp. minced fresh thyme leaves
l cup lentils rinsed and picked over
l tsp. salt
l/3 cup dry white wine
4-l/2 cups chicken or beef broth (the beef broth actually tasted better)
l-l/2 cups water
l-l/2tsp. balsamic vinegar
3 tbsps. micned fresh parsley leaves
Fry bacon in large stockpot over med-hi heat stirring occasionally until fat is rendered and bacon is crisp, 3 to 4 mins. Add onion and carrots, cook, stirring occasionally until veggies begin to soften, about 2 mins. Add garlic and cook until fragrant about 30 seconds. Stir in tomatoes, bay leaf and thyme; cook until fragrant about 30 seconds. Stir in lentils, salt and pepper to taste, cover, reduce heat to med low and cook until veggies are softened and lentils have darkened, 8 to l0 mins. 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 mins; discard bay leaf. Puree 3 cups soup in blender until smooth, trhen return to pot; stir in vinegar and heat soup over med low until hot about 5 mins. Stir in 2 tbsps. parsley and serve garnishing each bowl with some of remaining parsley.
Serves 4-6 Cooks Illustrated Magazine
this is probably the best of all lentil soup recipes I’v e made. Delicious. Can be doubled. In fact this recipe should be doubled because one recipe is hardly enough. it would be a good idea also to add 5 oz. baby spinach at the very end.

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