Lentil Soup
This was based on "Hearty Lentil Soup" recipe from January 2004 issue of Cook's Illustrated. I skipped all 3 slices bacon and garlic, and reduced low-sodium chicken broth from 4 1/2 cup to 2 cup by replacing with water.
For 4 medium bowls
1 tbs butter
1/2 large onion
2 carrots
1 14oz diced tomato can
1 tbs fresh thyme
1 bay leaf
3/4 cup lentil washed
1/2 tsp salt 1/3 cup dried white wine
2 cup low sodium chicken broth
2 1/2 cup water
1 tsp balsamic vinegar
Black pepper for a taste
1. Melt butter in a pan and saute onion and carrot until they begin to soften
2. Stir in tomato, thyme, bay leaf, mix and add lentil and salt, cover, reduce heat to mid-low, cook until vegetable soften, about 8 min
3. Heat high, add white wine, bring to simmer, add chicken broth and water, boil and then heat low, simmer until lentil become soft, about 40 min
4. Discard bay leaf, puree part of soup, adjust taste with pepper (and salt if you would like), stir in vinegar, reheat soup
Garnishing with a piece of parsley leaf, and done!
The bowl was full of simpler sweet vegetable flavor.
