Ingredients:

  • 4 oz (115g) Smoked Bacon or Pancetta, diced
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, peeled and diced
  • 2 medium Celery stalks, diced
  • 3 cloves Garlic, minced
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Smoked Paprika (sweet or hot)
  • 1 ½ cups (300g) Brown or Green Lentils, rinsed
  • 6 cups (1.4 Litres) Unsalted Chicken or Vegetable Stock
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 2 large Bay Leaves
  • 1 Tablespoon Red Wine Vinegar (or sherry vinegar)
  • 2 Tablespoons Fresh Parsley, chopped
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Heat the Dutch oven over medium heat. Add diced bacon and cook until crisp and the fat has rendered out. Remove bacon bits with a slotted spoon (reserve for topping, if desired) but leave the rendered fat in the pot.
  2. Add onion, carrots, and celery to the pot. Sauté gently for 8-10 minutes until softened and the onions are translucent.
  3. Stir in the minced garlic, dried thyme, and smoked paprika. Cook for 1 minute until fragrant.
  4. Pour in the rinsed lentils, stock, canned tomatoes (with juice), and bay leaves. Stir well to combine everything.
  5. Bring the mixture to a boil, then immediately reduce the heat to maintain a gentle simmer. Cover loosely.
  6. Simmer for 45-55 minutes, stirring occasionally. Lentils should be tender but still hold their shape.
  7. Remove and discard the bay leaves. Stir in the red wine vinegar. Taste the soup and adjust seasoning generously with salt and freshly ground black pepper.
  8. Ladle into bowls, garnish with fresh parsley and reserved bacon bits (if using).