Servings: 6 servings
Cost: $4
Ingredients
- 4 slices bacon or omit if making vegetarian
- 1 large onion chopped
- 3 medium carrots peeled and chopped
- 1 to 2 stalks of celery chopped
- 2 cloves of garlic minced
- 1 - 14 oz can diced tomatoes I like the basil, garlic version for even more flavor
- 1 teaspoon fresh thyme
- 1 cup lentils I use organic, green but you can use brown or red too
- 1 teaspoon salt Or to taste
- pepper to taste
- 1/2 cup white wine
- 4 cups chicken broth or use vegetable broth if making vegetarian
- 2 cups water
- 1 teaspoon balsamic vinegar
- Dried herbs de Provence or Italian blend to taste
Instructions
- Brown the bacon in a large soup pot or dutch oven. Set aside and crumble. Leave bacon drippings in the pot. If making vegetarian, heat vegetable oil until hot.
- Add onions, celery and carrots to the pot and cook, stirring occasionally, until softened. Add garlic, then stir in tomatoes and thyme. Cook for 30 seconds.
- Stir in lentils, salt, and pepper; cover, reduce heat to medium-low. Cook 8-10 minutes.
- Uncover, increase heat to high, add wine, and bring to simmer. Add chicken or vegetable broth and water, bring to boil, cover partially, and reduce heat to low. Add your dried herbs de Provence (or other dried blend).
- Simmer for 20-30 minutes, until vegetables and lentils are softened.
- Stir in vinegar, bacon if you are using it.
- Top with some grated cheese and serve with some fresh bread for a delicious meal.
Tried this recipe?Let us know how it was!