Lentil Soup

3 slices bacon, cut into small pieces
1 onion, minced
2 carrots, peeled and chopped
3 cloves garlic, minced
1 can diced tomatoes
1 bay leaf
1 t. fresh thyme, minced
1 cup lentils
1 t. salt
freshly ground black pepper
1/2 cup dry, white wine
5 cups chicken broth
1 1/2 cups water
1 1/2 t. balsamic vinegar
5 oz. baby spinach

Fry the bacon in a large stockpot. Add onions and carrots, cooking until they are soft. Add garlic and cook 30 seconds, until fragrant. Stir in tomatoes, bay leaf, and thyme. Cook 30 seconds until fragrant. Stir in lentils, salt and pepper. Cover.

Reduce heat to medium and cook until lentils are darkened, about 8-10 minutes. (This step keeps the lentils from falling apart in the soup.) Uncover. Increase the heat to high and add the wine to deglaze the pan. Bring to simmer.

Add chicken broth and water. Bring to boil before covering and reducing heat to low. Simmer until lentils are soft, 30 - 35 minutes. Discard bay leaf. Puree 3 cups of soup in blender until smooth and return to pot. Stir in vinegar and heat soup until hot, about 5 minutes.

Stir in baby spinach and heat, stirring frequently, until the spinach wilts.

-Contributed by Tanya Pike