Lentil Soup

• 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 fresh ground pepper

1. In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook the bacon over medium-low heat until browned and crisp, 8 to 10 minutes.
2. Pour off all but 1 tablespoon of the fat.
3. Add the onion and carrots; cook until softened, about 5 minutes.
4. Stir in the garlic, and cook until fragrant, about 30 seconds.
5. Stir in the tomato paste, and cook for 1 minute.
6. Add the lentils, thyme, broth, and 2 cups water.
7. Bring to a boil; reduce to a simmer.
8. Cover; cook until the lentils are tender, 30 to 45 minutes.
9. If the soup becomes too thick during cooking, add up to 1 cup more water.
10. Stir in the vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
11. Serve the soup immediately.

bacon, onion, carrots, garlic, tomato paste, lentils, thyme, chicken broth, redwine vinegar, salt

Taken from www.epicurious.com/recipes/food/views/lentil-soup-383322 (may not work)