Hearty Lentil Soup with Spinach

Name: Hearty Lentil Soup with Spinach
Yield: Serves 4 to 6 (Makes about 2 quarts)
Ingredients: 3 slices, bacon (about 3 ounces), cut into 1/4-inch pieces; 1 , large onion, chopped fine (about 1 1/2 cups); 2 , medium carrots, peeled and chopped medium (about 1 cup); 3 medium cloves, garlic, minced or pressed through garlic press (about 1 tablespoon); , 1 can (14 1/2 ounces) diced tomatoes, drained; 1 , bay leaf; 1 teaspoon, minced fresh thyme leaves; 1 cup, lentils (7 ounces), rinsed and picked over; 1 teaspoon, table salt; 1/2 cup, dry white wine; 4 1/2 cups, low-sodium chicken broth; 1 1/2 cups, water; 1 1/2 teaspoons, balsamic vinegar; 5 ounces, baby spinach

Main Courses
Beans
Soups

Appears in Cook's Illustrated January/February 2004

Does a bowl of lentil soup sound about as inspiring as a serving of instant oatmeal? We set out to put the taste and texture back into this simple dish.

SERVES 4 to 6 (Makes about 2 quarts)

TIME 1½ hours

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