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Name: French Lentil Soup
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: French
Ingredients: 3 slices bacon cut into 1/4-inch pieces; 1 large onion chopped fine; 2 whole carrots peeler and chopped; 3 cloves garlic minced; 1 teaspoon fresh thyme minced; 1 14/5-ounce can Diced tomatoes drained; 1 whole Bay leaf; 1 cup lentils du Puy picked over and rinsed; Salt and pepper; 1/2 cup dry white wine; 4 1/2 cups Chicken broth plus extra as needed; 1 1/2 cups water; 1 1/2 teaspoons Balsamic Vinegar; 3 tablespoons fresh parsley minced

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INGREDIENTS

3 slices bacon ; cut into 1/4-inch pieces
1 large onion ; chopped fine
2 whole carrots ; peeler and chopped
3 cloves garlic ; minced
1 teaspoon fresh thyme ; minced
1 14/5-ounce can Diced tomatoes ; drained
1 whole Bay leaf
1 cup lentils du Puy ; picked over and rinsed
Salt and pepper
1/2 cup dry white wine
4 1/2 cups Chicken broth ; plus extra as needed
1 1/2 cups water
1 1/2 teaspoons Balsamic Vinegar
3 tablespoons fresh parsley ; minced

Servings

INSTRUCTIONS

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 lentil are tender but still hold their shape, about 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.

NOTES

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French Lentil Soup

3 slices bacon cut into 1/4-inch pieces
1 large onion chopped fine
2 whole carrots peeler and chopped
3 cloves garlic minced
1 teaspoon fresh thyme minced
1 14/5-ounce can Diced tomatoes drained
1 whole Bay leaf 
1 cup lentils du Puy picked over and rinsed
  Salt and pepper 
1/2 cup dry white wine 
4 1/2 cups Chicken broth plus extra as needed
1 1/2  cups water 
1 1/2 teaspoons Balsamic Vinegar 
3  tablespoons fresh parsley minced

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 seconds.  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 lentil are tender but still hold their shape, about 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.

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Nutrition

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Serving Size: 1 Serving (6563g)
Recipe Makes: 1 Servings

Calories: 12529
Calories from Fat: 7833 (63%)

Amt Per Serving		% DV

	Total Fat 870.3g	1160 %
	Saturated Fat 250.7g	1254 %
	Monounsaturated Fat 361.4g
	Polyunsanturated Fat 183g
Cholesterol 4196.8mg		1291 %
Sodium 4931.1mg		170 %
Potassium 12281.7mg		323 %
Total Carbohydrate 59.4g		17 %
	Dietary Fiber 14.5g	58 %
	Sugars, other 45g
Protein 1043.6g		1491 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 12529

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