Go Back
Hearty Lentil Soup with Spinach
Credits: Cooks Illustrated
- 3 slices chopped bacon
- 1 large yellow onion, finely chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 1 14.5 oz can diced tomatoes, drained
- 1 bay leaf
- 1/2 tsp dried thyme or 1 tsp minced fresh thyme
- 1 c lentils
- 1 tsp salt
- ground black pepper
- 1/2 dry white wine
- 4 1/2 c low sodium chicken broth
- 1 1/2 c water
- 1 1/2 tsp balsamic vinegar
- 5 oz baby spinach
- Fry bacon in Dutch oven over medium high heat, stirring occasionally until fat is rendered and bacon crisp, 3-4 minutes.
- Add the onion and carrots; cook, stirring until the veggies begin to soften, about 2 minutes.
- Add garlic and cook 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 and reduce heat to medium low. Cook until veggies are softened and lentils have darkened, ~8-10 min.
- Uncover, increase the heat to high, add the 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 shape, about 30-35 minutes. Discard bay leaf.
- Puree 3 cups of soup until smooth and return to pot. Stir in vinegar and heat soup over medium low until hot, about 5 minutes.
- Stir in spinach and continue to heat soup, stirring frequently, until spinach is wilted, about 3 minutes.
Edit Recipe (last edited by slouken)