Hearty Lentil Soup - Atk - cooking recipe

Ingredients

3 slices bacon, cut into 1/4-inch pieces (about 3 ounces)
1 large onion, chopped fine (about 1 1/2 cups)
2 medium carrots, peeled and chopped medium (about 1 cup)
3 medium garlic cloves, minced (about 1 tablespoon)
1 (14 1/2 ounce) can diced tomatoes, drained
1 bay leaf
1 teaspoon minced fresh thyme leave
1 cup lentils, rinsed and picked over (do not skip rinsing and sorting)
1 teaspoon table salt
1/2 cup dry white wine
4 1/2 cups low sodium chicken broth
1 1/2 cups water
1 1/2 teaspoons balsamic vinegar
3 tablespoons minced fresh parsley leaves

Preparation

Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf and thyme; cook until fragrant, about 30 seconds. Stir in lentils, salt and pepper to taste; cover, reduce heat to medium-low and cook until vegetables 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 to 35 minutes; discard bay leaf.
Puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in 2 tablespoons parsley and serve, garnishing each bowl with some of remaining parsley.