Hearty Lentil Soup

Name: Hearty Lentil Soup
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 can (14 1/2 ounces) diced tomatoes, 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, balsamic vinegar; 3 tablespoons, minced fresh parsley leaves

42 comments

Appears in Cook's Illustrated January/February 2004, America's Test Kitchen TV

Main Courses

Beans

Soups

Does a bowl of lentil soup sound about as inspiring as a serving of instant oatmeal? We set out to put the taste and texture back into this simple dish.

SERVES4 to 6 (Makes about 2 quarts)

TIME1¼ hours

has video

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...

This is a members' feature.