Recipe: Lentil soup

I make a lot of lentil soup in the winter months. This one is based on recipe in The New Best Recipe. I've made it vegetarian, taking out the bacon and chicken broth. I rarely make it exactly like this, though. I add in some celery with the carrots and onions, use different fresh herbs, try out the dried herb mixes my dad's friend gave me, leave out the tomatoes, use red wine, or stir in a couple of cups of baby spinach instead of parsley.

Lentil Soup 

• 2 tablespoons butter
• 1 tablespoon olive oil
  
• 2 medium carrots, peeled and chopped
  
• 1 large onion, chopped
  
• 3 garlic cloves, minced or pressed
  
• 1 14.5-ounce can diced tomatoes, drained
  
• 1 bay leaf
  
• 1 teaspoon minced fresh thyme leaves
  
• 1 cup French lentils
  
• 1 teaspoon salt
  
• 1 cup white wine
  
• 6 cups water or vegetable broth
  
• 1.5 teaspoons balsamic vinegar
  
• 3 tablespoons minced fresh parsley

1. Melt the butter with the olive oil in a heavy pot over medium high heat. Add the onion and carrots and cook, stirring occasionally, until the vegetables begin to soften, about 2 minutes. 
   
2. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes, bay leaf, and thyme, and cook until fragrant, about 30 seconds.
   
3. Stir in the lentils and salt, cover, reduce the heat to medium-low, and coo until the vegetables are softened and the lentils have darkened, 8-10 minutes.
   
4. Uncover, increase the heat to high, add the wine, and bring to a simmer. Add the broth and bring to a boil. Cover partially and reduce the heat to low. Simmer until the lentils are tender but still hold their shape, 30-35 minutes. Discard the bay leaf.
   
5. Puree 2-3 cups of the soup in a blender until smooth, then return to the pot. Stir in the vinegar and parsley, and heat the soup over medium-low until hot, about 5 minutes.