by Sarah Steimer
- 3 strips of bacon, chopped
- 1 large onion, chopped
- 3 medium carrots, peeled and chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 cups lentils, rinsed
- 1/2 teaspoon dried thyme
- 3 1/2 cups chicken or vegetable broth
- 1 tablespoon red wine vinegar
- salt and pepper
In a Dutch oven, or another 5-quart pot, cook the bacon until crisp. Drain all but one tablespoon of liquid. Add onions and carrots and cook until softened. Add garlic, cooking until fragrant, and tomato paste.
Add the lentils, thyme, broth and 2 cups of water. Stir and bring to a boil. Reduce to a simmer. Cover the pot and cook until the lentils are tender, about 30 to 45 minutes (mine took closer to 30 minutes).
Add the vinegar and season with salt and pepper; mix. Serve sprinkled with feta cheese.
Makes 6 servings (we got more out of it).
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