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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | slices raw | bacon, cooked and drained of fat | 1 | large | onion, finely chopped | 2 | large (7-1/4" to 8-1/2" long) | carrots diced | 3 | cloves | garlic minced | 2 | tablespoons | olive oil | 1 | can (14 oz), ready-to-serve | Tomatoes, canned, organic | 1 | leaf | bay leaf | 1 | cup | green lentils, rinsed and picked over | 1 | teaspoon | kosher salt | 1/4 | teaspoon | black pepper | 4 | fliud ounces | white cooking wine | 4 1/2 | cups | chicken broth | 1 1/2 | cups (8 fl oz) | water | 1 1/2 | teaspoons | balsamic vinegar | 1/2 | package (10 oz) | Baby Spinach Leaves | 1 | teaspoon | thyme fresh, minced |
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Steps
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Sequence
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Step
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| | 1 | Fry bacon in a large stock pot over medium- high heat until crisp. Remove bacon to drain and pour off bacon grease, wiping out pot with paper towel. | | 2 | Add olive oil to pan and heat. Add the onion and carrots; cook stirring occasionallyh, until the vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes, bay leaf, and thyme; cook until fragrant,about 30 seconds. Stir in the lentils, salt and pepper to taste; cover, reduce the heat to medium low, and cook until the vegetables are softened and the lentils have darkened, 8 to 10 minutes. | | 3 | Uncover, increase the heat to high, add the wine, and bring to a simmer. Add the chicken broth and water; bring to a boil, cover partially and reduce the heat to low. Simmer until the lentils are tender but still hold theri shap, 30 to 35 minutes; discard the bay leaf. | | 4 | Puree 3 cups of the soup in a blender until smooth, then return to the pot. Stir in the vinegar and heat the soup over medium-low about 5 minutes. | | 5 | Add the spinach to the soup. Continue to heat the soup, stirring frequently, until the spinach is wilted, about 3 minutes; serve. |
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