Spring Lentil Soup

Spring Lentil Soup

• 
  
• 1/2 cup onion, chopped
• 1/2 cup diced celery & carrots
• 1/4 cup slice mushrooms
• 1/4 cup diced green peppers
• TT chopped spinach
•  garlic clove, minced
• TT tomato paste
• 1 1/2 cups lentils, picked over and rinsed
• 1/2 teaspoon dried thyme
• 1 qt chix stock (AS NEEDED)
• 1 tablespoon red-wine vinegar
• Coarse salt and freshly ground pepper
• Add 1 cup diced chix breast

Directions

1. In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
2. Add onion and carrots and all veggies; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.
3. Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.
4. Stir in vinegar, add chix breast meat 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.