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Crisp fry the bacon. Sauté carrots and onions in bacon fat until they begin to soften after 2 to 4 minutes.
Add garlic; cook briefly but do no allow to burn. Stir in the tomatoes, bay leaf, and thyme. Cook until fragrant, about 30 seconds.
Add the lentils, salt and pepper to taste. Cover, reduce the heat to medium-low and cook until vegetables are soft and lentils have darkened (8 to 10 minutes).
Under cover, increase temperature to high, add the wine. Add the water and broth. Bring to boil, partially cover and reduce heat to simmer. Cook for 30 to 35 minutes until lentils are tender but retain their shape.
Discard the bay leaf. Puree until smooth 3 cups of the soup and return to pot.
Garnish with parsley.