Try this Hearty Lentil Soup recipe, or contribute your own.Suggest a better description
1. Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon crisp, 3 to 4 minutes. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds. Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine, and bring to simmer. Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.
2. Puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in 2 tablespoons parsley and serve, garnishing each bowl with some of remaining parsley.
Cooking times will vary depending on the type of lentils used. This soup can be made in advance. After adding the vinegar in step 2, cool the soup to room temperature and refrigerate it in an airtight container for up to 2 days. To serve, heat it over medium-low until hot, then stir in the parsley.
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|Serving Size: 1 Serving (380g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 74 (26%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 11.4mg||4 %|
|Sodium 663.3mg||23 %|
|Potassium 810.5mg||21 %|
|Total Carbohydrate 34.9g||10 %|
|Dietary Fiber 15.3g||61 %|
|Sugars, other 19.6g|
|Protein 17.3g||25 %|
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Calories per serving: 285
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