News / 

Lentil Soup

Lentil Soup



Estimated read time: Less than a minute

This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.

INGREDIENTS

3 strips bacon (3 ounces), cut into 1/2-inch pieces
1 large onion, chopped
3 medium carrots, peeled, halved lengthwise, and cut into 1/4-inch half-moons
3 garlic cloves, minced
2 tablespoons tomato paste
1 1/2 cups lentils, picked over and rinsed
1/2 teaspoon dried thyme
2 cans (14.5 ounces each) reduced-sodium chicken broth (3 1/2 cups)
1 tablespoon red-wine vinegar
coarse salt and ground pepper

DIRECTIONS

If soup becomes too thick during cooking, add up to one cup more water.

  1. In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
  2. Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.
  3. Add 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.
  4. Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.

Most recent News stories

SIGN UP FOR THE KSL.COM NEWSLETTER

Catch up on the top news and features from KSL.com, sent weekly.
By subscribing, you acknowledge and agree to KSL.com's Terms of Use and Privacy Policy.

KSL Weather Forecast