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.
|Serving Size: 1 Serving (6563g)|
|Recipe Makes: 1 Servings|
|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
Calories per serving: 12529
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