Hearty Lentil Soup

With fall around the corner and summer weather disappearing rather (too) quickly, I’ve been dreaming about this yummy soup for days!! I made it once without bacon for my vegan friend– just use a little oil to soften the vegetables instead. I didn’t add potatoes this time, so you can see it’s a flexible recipe.

I like to cut Sami’s hot dog buns in half then butter and toast them in the oven for 10 minutes. Celiacs can’t eat Sami’s bread because of cross contamination with wheat in their bakery, but it’s a delicious option for the rest of us and cuts out the messy gluten crumbs for my husband’s peace of mind.

Ingredients:

3 slices of bacon, cut into 1/4 inch pieces
1 large onion, chopped fine
1/4 cup celery, chopped fine
4 carrots, peeled and chopped medium
2 potatoes, peeled and cubed
3 medium garlic cloves, minced
1 15oz can of diced tomatoes, drained
1 bay leaf
1/2 tsp dry thyme
1 cup lentils, rinsed and picked over
1 tsp salt
black pepper to taste
4 1/2 cups vegetable or chicken broth
1 1/2 cups water
1 1/2 teaspoon balsamic vinegar

Instructions:

1. Fry the bacon in a large stockpot or dutch oven over medium-high heat until bacon is crispy. (3-4 minutes) Add the onion, celery, and carrots; cook until vegetables begin to softened. (3-4 minutes) Add the garlic and cook for 30 seconds. Stir in the tomatoes, bay leaf, and thyme; cook another 30 seconds. Stir in the lentils, salt and pepper; cover, reduce heat to medium-low. cook 8-10 minutes.

2. Uncover and increase the heat to high. Add the potatoes, broth and water and bring to a boil. Cover partially, and reduce the heat to low. Simmer until the lentils are tender but still hold their shape (30-35 minutes). discard bay leave.

3. Puree 2 cups of the soup in a blender until smooth and return to the pot. Stir in the vinegar and heat the soup over medium-low until hot. (5 minutes)

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