Lentil Soup

  I love the desire fall bring to eat nothing but warm soup and crusty bread. Tonight I made a soup for dinner that was really satisfying.  the fact that my oldest daughter ate it, without complaining means that It will be going on the list of things to make again.  I found the recipe in a book I have had for a long time but haven't used much it was calling my name.  I am glad because this is the second thing I have made from it this week it is the Food Everyday Cookbook "Great Food Fast".

Lentil Soup

3 strips of Bacon chopped 

1 large Onion, chopped

3 medium Carrots, peeled, cut in to 1/4 half moons

2 Garlic cloves, minced 

3 TBS Tomato paste

1 1/2 cup Lentils

1/2 tsp dried Thyme

2 cans Chicken Broth

1 TBS red-wine Vinegar

Salt and Pepper to taste

1. In a dutch Oven or other pot with a tight lid, cook bacon over medium heat until brown and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon of rendered fat.

2. Add the onion and carrots; cook until softened. Stir in the garlic, and cook until fragrant, about 30 seconds.

3. Stir in tomatoes paste, add the lentils, thyme, broth and 2 cups of water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes. If soup becomes to thick during cooking, add water as needed (I added over 2 cup more.)

4. Stir in vinegar, and adjust salt and pepper.    

Happy cooking!!