adapted from Everyday Food magazine
3 strips bacon, diced
1 large onion, chopped
1 c. shredded carrots, chopped roughly
3 garlic cloves, minced
2 tbsp. tomato paste
2 - 3 c. cooked lentils
1/2 tsp. dried thyme
2 cans (14.5 oz each) reduced-sodium chicken broth
1 tbsp. red-wine vinegar
1 1/2 tsp. coarse salt
1/4 tsp. ground pepper
In
a 5-qt. Dutch oven, cook bacon over medium-low heat until browned and
crisp, 8 to 10 mins. Pour off all but 1 tbsp. fat. Add onion and
carrots, cook until softened, about 5 mins. Stir in garlic, and cook
until fragrant, about 30 seconds. Stir in tomato paste, and cook 1
minute. Add lentils, thyme, and broth. Bring to a boil; reduce to a
simmer. Cover; cook until lentils are tender, 30 to 45 minutes. Stir
in vinegar, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Serve immediately.
