Ingredients
1 large onion chopped fine (about 1.5 cups)
2 medium carrots, peeled and chipped medium (about 1 cup)
3 medium garlic cloves, minced or pressed through garlic press 9about 1 tbsp)
1 can (14.5 ounces) diced tomatoes, drained
1 bay leaf
1 tsp minced fresh thyme leaves
1 cup (7 ounces) lentils, rinsed and picked over
1 tsp salt
ground black pepper
1/2 cup dry white wine
4.5 cups low-sodium chicken broth
1.5 cups water
1.5 tsp balsamic vinegar
3 tbsp minced fresh parsley leaves
1 tsp cumin (optional)
Preparation
Cook onion and carrots in large stockpot or dutch oven over medium heat, siirring occasionally until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf, and thyme. Cook until fragrant, about 30 seconds. Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine, and bring to simmer. Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf. Puree 3 cups soup in blender until smooth then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in 2 tbsp parsley and serve, garnishing each bowl with some of remaining parsley.
