Hearty Lentil Soup with Fragrant Spices

Name: Hearty Lentil Soup with Fragrant Spices
Yield: Serves 4 to 6 (Makes about 2 quarts)
Ingredients: 3 slices, bacon (about 3 ounces), cut into 1/4-inch pieces; 1 , large onion, chopped fine (about 1 1/2 cups); 2 , medium carrots, peeled and chopped medium (about 1 cup); 3 medium cloves, garlic, minced or pressed through garlic press (about 1 tablespoon); 1 teaspoon, ground cumin; 1 teaspoon, ground coriander; 1 teaspoon, ground cinnamon; 1/4 teaspoon, cayenne pepper; 1 can, diced tomatoes (14 1/2 ounces), drained; 1 , bay leaf; 1 teaspoon, minced fresh thyme leaves; 1 cup, lentils (7 ounces), rinsed and picked over; 1 teaspoon, table salt; 1/2 cup, dry white wine; 4 1/2 cups, low-sodium chicken broth; 1 1/2 cups, water; 1 1/2 teaspoons, lemon juice; 3 tablespoons, minced fresh cilantro leaves

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Appears in Cook's Illustrated January/February 2004

Main Courses

Beans

Soups

SERVES4 to 6 (Makes about 2 quarts)

TIME1½ hours

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WHY THIS RECIPE WORKS

We wanted a lentil soup recipe that would give us a brightly colored and flavored soup that was hearty but not too thick, with a subtle, smoky depth from meat. We sweated the lentils in a covered pan with aromatic vegetables and bacon befor...

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