Lentil Soup

A hearty French-style lentil soup adapted from Cook’s Illustrated, with smoky bacon and ham, tender vegetables, tomatoes and herbs. Puréeing a portion of the soup gives the broth extra body while leaving plenty of whole lentils and vegetables for texture. A splash of balsamic vinegar brightens the finished soup.

Servings: 4–6
Yield: About 2 quarts
Prep Time: About 20 minutes
Cook Time: About 1 hour

Ingredients:

• 3 slices bacon (about 3 ounces), cut into ¼-inch pieces
• 1 smoked ham shank, with most of the meat removed and cut into cubes
• 1 large onion, finely chopped (about 1½ cups)
• 2 medium carrots, peeled and chopped (about 1 cup)
• 3 medium garlic cloves, minced or pressed (about 1 tablespoon)
• 1 (14½-ounce) can diced tomatoes, drained
• 1 bay leaf
• 1 teaspoon minced fresh thyme leaves
• 1 cup (7 ounces) lentils, rinsed and carefully picked over
• 1 teaspoon table salt
• Freshly ground black pepper, to taste
• ½ cup dry white wine
• 4½ cups low-sodium chicken broth
• 1½ cups water
• 1½ teaspoons balsamic vinegar
• 3 tablespoons minced fresh parsley, divided

Instructions:

1. Cook the bacon in a large stockpot or Dutch oven over medium-high heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 3–4 minutes.
2. Add the onion and carrots and cook, stirring occasionally, until the vegetables begin to soften, about 2 minutes.
3. Add the garlic and cook until fragrant, about 30 seconds.
4. Stir in the tomatoes, bay leaf and thyme and cook for about 30 seconds.
5. Add the lentils, salt and black pepper to taste. Cover, reduce the heat to medium-low and cook until the vegetables have softened and the lentils have darkened, about 8–10 minutes.
6. Uncover and increase the heat to high. Add the white wine and bring to a simmer.
7. Add the chicken broth, water, smoked ham shank and diced ham. Bring to a boil.
8. Partially cover the pot, reduce the heat to low and simmer until the lentils are tender but still hold their shape, about 30–35 minutes.
9. Remove and discard the ham shank bone and bay leaf.
10. Transfer 3 cups of the soup to a blender and purée until smooth. Carefully return the purée to the pot and stir to combine.
11. Stir in the balsamic vinegar and heat over medium-low until hot, about 5 minutes.
12. Stir in 2 tablespoons parsley.
13. Ladle into bowls and garnish with the remaining parsley.

Tip: Lentilles du Puy (French green lentils) are particularly good because they retain their shape during cooking, but brown, black or regular green lentils can also be used. Cooking time may vary. The soup can be prepared through the addition of the balsamic vinegar, cooled and refrigerated for up to 2 days. Reheat gently and add the parsley just before serving.

Source: Adapted from Cook’s Illustrated, January 1, 2004.