Carla’s Lentil Soup
Notes: If making soup a day ahead, thin with a little water if necessary and reheat before serving.
How to Make It
Step 1
1
In an 8-quart pan over medium-high heat, stir bacon until browned around edges, about 2 minutes. Add onions, carrots, celery, and garlic to pan and stir frequently until vegetables are very limp, about 10 minutes (lower heat to medium if necessary to prevent scorching).
Step 2
2
Add lentils, parsley, thyme, salt, pepper, bay leaves, and 9 cups water; bring to a boil. Reduce heat to maintain a simmer, cover, and cook, stirring occasionally, until lentils are very tender to bite, about 20 minutes. Add tomatoes, including juices, and 1 cup water; simmer uncovered for 10 minutes longer.
Step 3
3
Ladle soup into bowls and serve with lemon wedges for squeezing over individual servings.
Ingredients
6 slices bacon (6 oz. total), cut into 1-inch pieces
2 onions (1 lb. total), peeled, halved, and thinly sliced
2 carrots (8 oz. total), peeled and thinly sliced
2 stalks celery (6 oz. total), rinsed and thinly sliced
2 cloves garlic, peeled and minced
4 cups dried lentils (about 1 1/2 lb.), rinsed and sorted
1/4 cup chopped parsley
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 dried bay leaves
2 cans (28 oz. each) diced tomatoes
2 lemons, rinsed and cut into wedges
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