French Lentil Soup

Makes 6 servings

Ingredients

• 1 tablespoons extra–virgin olive oil
• 4 slices Bacon, cut into lardons
• 2 cups chopped onions
• 1 cup chopped celery stalks
• 1 cup chopped carrots
• 2 garlic cloves, chopped
• 5 cups (or more) chicken stock
• 1 1/4 cups green du puy lentils, rinsed, drained
• 1 14 1/2–ounce can diced tomatoes in juice
• Balsamic vinegar (optional)
• 2 Tablespoons chopped parsley

Preparation

Heat oil in heavy large saucepan over medium–high heat. Add bacon and render until done.  Remove with a slotted spoon and keep to the side, draining on a paper towel.  Add onions, celery, carrots and sauté until vegetables begin to brown, about 12 minutes.  Add garlic and cook 3 minutes more.  Add 5 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.

Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan and thin soup with more broth by the 1/4 cup, if too thick. Season with salt, pepper and a splash of vinegar, if desired.  Stir in ¾ of the chopped parsley. Ladle soup into bowls.  Garnish with remaining parsley and the rendered bacon.