Here is another recipe in a group my aunt gave me. She really enjoyed this soup and wanted to pass it on. I think it's the perfect fall soup. It's very hearty and the lentils give great protein.
The bacon gives the soup a smokey flavor but you could also skip the bacon if you would like a vegetarian/vegan option, or if you don't have bacon.
The recipe is from Martha Stewart Living, March 2005.
3 strips bacon, cut into 1/2-inch pieces
1/2 onion, chopped
3 medium carrots, peeled, halved lengthwise, and cut into 1/4-inch half moons
3 cloves garlic, minced
2 tablespoons tomato paste
1 1/2 cups lentils, picked over and rinsed
1/2 teaspoon dried thyme
2 cans (14.5 ounces each) - or 3 1/2 cups -chicken broth
1 tablespoon red wine vinegar
salt and pepper
In a 5-quart pot with lid, cook bacon over medium-low heat until browned and crisp, 8-10 minutes. Pour off all but 1 tablespoon fat.
Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.
Add lentils, thyme, broth and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, about 30-45 minutes. You may need to ad more water if the soup gets too thick. Do not over cook because lentils will fall apart and become mushy.
Stir in vinegar, 1 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve immediately.
I did take some to work the next day to heat up and it was still good but it's best to eat immediately.
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