Lentil Soup
Adapted from Cook’s Illustrated by Sarah

3 slices of bacon, cut into 1/4-inch pieces
1 large onion, chopped
2 medium carrots, peeled and chopped
4 cloves of garlic, minced
1 can diced tomatoes (14.5 oz.), drained
8 oz. white button mushrooms, quartered
1 bay leaf
1 tsp minced fresh thyme
1 cup lentils (preferably Le Puy), rinsed and picked over
Salt and pepper, to taste
1/2 cup dry white wine
1 box (32 oz.) low-sodium chicken broth
1 1/2 cups chicken stock or water
Juice of 1 lemon
1-2 Tbsp minced fresh parsley

Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, mushrooms, 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 stock (or 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 lemon juice and heat soup over medium-low until hot, about 5 minutes. Stir in parsley, taste, adjust seasoning, and serve.