Rustic Lentil and Vegetable Soup

1. Cook Bacon

In a large stockpot or Dutch oven, fry the bacon over medium heat for 3-4 minutes until it's browned and crisp, rendering out its flavorful fat.

2. Cook Vegetables

Add the chopped onion and carrots to the pot with the bacon and cook for about 2 minutes, stirring occasionally, until the vegetables begin to soften. Then, stir in the minced garlic and cook for an additional 30 seconds until the garlic releases its aroma.

3. Add Tomatoes and Herbs

Add the drained diced tomatoes, bay leaf, and minced thyme to the pot. Stir these ingredients in and cook for about 30 seconds until they become fragrant, blending their flavors into the base of the soup.

4. Add Lentils and Spices

Stir in the lentils, salt, and pepper. Cover the pot, reduce the heat to low, and let it cook for 8-10 minutes.

5. Add Wine

Uncover the pot, increase the heat to medium-high, and pour in the dry white wine. Bring the mixture to a simmer.

6. Add Broth and Water

Once simmering, add the chicken broth and water, and bring the entire mixture to a boil. Partially cover the pot, reduce the heat to low, and let the soup simmer gently for 30-35 minutes.

7. Puree Soup

After simmering, discard the bay leaf from the pot. Using a blender, puree 3 cups of the soup until smooth, then return the pureed mixture to the pot.

8. Add Balsamic Vinegar

Stir in the balsamic vinegar and let the soup heat through for about 5 minutes.

9. Add Parsley and Serve

Finally, stir in 2 tablespoons of the minced parsley, incorporating it into the soup for freshness. Serve the soup hot, garnished with the remaining parsley to enhance its presentation.