Hearty Lentil Soup

I usually double this and it freezes very well.

Hearty Lentil Soup

from Cook's Illustrated, February 2004

3 slices bacon, cut into 1/4-inch pieces

1 large onion chopped fine

2 medium carrots, chopped medium

3 garlic cloves minced

1 (14.5 oz) can diced tomatoes, drained

1 bay leaf

1 teaspoon minced fresh thyme leaves

1 cup lentils of your choice (I like french green "Lentils du Puy" when I can find them)

1 t salt

black pepper

1/2 c dry white wine

4 1/2 c chicken broth

1 1/2 c water

1 1/2 t balsamic vinegar

3 T minced fresh parsley (optional I think personally)

Sour Cream (Kari's addition)

Fry bacon in a large stockpot over medium-high heat till bacon is crisp. Add onion and carrots; cook, stirring occasionally, until they soften, about 2 minutes. Add garlic & cook 30 seconds. Stir in tomatoes, bay leaf and thyme, cook 30 more seconds. Stir in lentils, salt and pepper to taste; cover, reduce heat to medium-low and cook until veggies 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, 30-35 minutes. Discard bay leaf.

Puree 3 cups of the soup in blender (or use your hand blender!) until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in 2 T parsley and serve, garnishing each bowl with some remaining parsley.