| 3 Slices Bacon, cut into 1cm slices | |
| 1 Large Onion, chopped fine | |
| 2 Carrots, peeled and chopped | |
| 3 Cloves Garlic, minced | |
| 1 TL Frech Thyme, minced | |
| 450 ml Can Diced Tomatoes | |
| 1 Bay Leaf | |
| 250ml Lentils | |
| 125ml White Wine | |
| 1L Chicken Broth | |
| 350ml Water | |
| 1.5 TL Balsamic Vinegar | |
| 3 EL Parsley | |
| ** Spinach Variation ** | |
| 100g Spinach instead of Parsley |
| 1. | Cook bacon in Dutch oven over medium-high heat, stirring often, until crisp, about 5 minutes. Stir in onion and carrots and cook until vegetables begin to soften, about 2 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomatoes and bay leaf and cook until fragrant, about 30 sec onds. Stir in lentils and 1/4 teaspoon salt. Cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. |
| 2. | Increase heat to high, stir in wine, and bring to simmer. Stir in broth and water and bring to boil. Partially cover pot, reduce heat to low, and simmer gently until lentils are tender but still hold their shape, 30 to 35 minutes. |
| 3. | Discard bay leaf. Process 3 cups soup in blender until smooth, about 30 seconds, then return to pot. Heat soup gently over low heat until hot (do not boil) and adjust consistency with extra hot broth as needed. Stir in vinegar and parsley and season with salt and pepper to taste. Serve. |
| 4. | ** For Spinach Variation, substitute 100g Spinach for Parsley 3 Minutes before serving. |