Wonderful lentil soup recipe. Tastes great and even better the second day.
- 1/2 cup lentils du Puy, rinsed, picked over for debris
- 1/2 onion, chopped fine
- 1 med carrot, chopped
- 1/4 cup dry white wine
- 2 1/2 cups low-sodium chicken broth
- 1 cup water
- 3/4 tsp balsamic vinegar
- 1 garlic clove, minced
- 1 cup diced tomatoes, drained
- 1 bay leaf
- 1/4 tsp dried thyme
- 1/2 tsp sea salt
- 1/8 tsp ground black pepper
- 1 tbsp fresh parsley, chopped fine
- 1 tbsp. canola oil
- 1 cooked bacon strip, cut into 1/4 inch pieces (opt)
- Dutch oven
In a Dutch oven, sweat onions, carrots until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Mix in tomatoes, thyme, and bay leaf and cook 30 seconds. Stir in lentils, salt, and pepper, cover, and simmer 10 minutes.
Uncover, turn up heat to med-high, add wine, then simmer. Add chicken broth and water, boil then reduce to simmer and cover pot. Simmer 30 minutes. Stir in balsamic vinegar and parsley.
I usually press my garlic cloves through a garlic press rather than mince them using a knife.
Any high temperature oil will work.
Lentils need acid (such as tomatoes, wine) to retain their shape. When lentils are cooked with an acid, the breakdown of pectin to gelatin (mush) is inhibited.
If you cannot get lentils du Puy, use green or brown lentils.