Like many other bean- and legume-based soups, this one is flavored with bacon. It can be served at the start of a Sunday dinner, or as a weeknight meal itself when paired with a green salad topped with Lemon-Parmesan Vinaigrette (page 347).

　　

Ingredients

serves 4

　　3 strips bacon (3 ounces), cut into 1/2-inch pieces

　　1 large onion, chopped

　　3 medium carrots, peeled, halved lengthwise, and cut into 1/4-inch half moons

　　3 garlic cloves, 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) reduced-sodium chicken broth (3 1/2 cups)

　　1 tablespoon red-wine vinegar

　　Coarse salt and fresh ground pepper

　　

Step 1

In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook the bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon of the fat.

　　

Step 2

Add the onion and carrots; cook until softened, about 5 minutes. Stir in the garlic, and cook until fragrant, about 30 seconds. Stir in the tomato paste, and cook for 1 minute.

　　

Step 3

Add the lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until the lentils are tender, 30 to 45 minutes. If the soup becomes too thick during cooking, add up to 1 cup more water.

　　

Step 4

Stir in the vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve the soup immediately.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.