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Pdf2 slices bacon, chopped fine
1 small onion, chopped fine
1 carrot, peeled and cut into ¼-inch pieces
1 tomato, cored, seeded, and chopped fine
1 garlic clove, minced
¼ teaspoon minced fresh thyme or pinch dried
½ cup dried lentils, picked over and rinsed
Salt and pepper
2 cups chicken broth
1 cup water
1 bay leaf
1 tablespoon minced fresh parsley
Cook bacon in medium saucepan over medium heat
until crisp, 5 to 7 minutes. Add onion and carrot and cook
until softened, about 5 minutes. Stir in tomato, garlic, and
thyme and cook until fragrant, about 30 seconds. Stir in
lentils and ½ teaspoon salt. Reduce heat to medium-low,
cover, and cook until lentils have darkened, 5 to 8 minutes.
Stir in broth, water, and bay leaf, scraping up any
browned bits. Bring to simmer, partially cover, and cook
until lentils are tender but still hold their shape, 35 to 45
minutes.
Process 1½ cups of soup in blender until smooth, about
1 teaspoon balsamic vinegar
2 minutes. Return processed soup to saucepan and stir to
combine. Season with salt and pepper to taste. Sprinkle
individual portions with parsley and drizzle with vinegar
before serving.