Lentil Soup

Rating: 4 of 5 

Notes: It's a smidge on the spicy side, I'd like it to be more lentil soup. 

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 teaspoon ground cumin
•     1 teaspoon ground coriander
•     1 teaspoon ground cinnamon
•     1/4 teaspoon cayenne pepper
•     1 can diced tomatoes (14 1/2 ounces), drained
•     1 bay leaf
•     1 teaspoon minced fresh thyme leaves
•     1 cup lentils (7 ounces), rinsed and picked over
•     1 teaspoon table salt
•     Ground black pepper
•     1/2 cup dry white wine
•     4 1/2 cups low-sodium chicken broth
•     1 1/2 cups water
•     1 1/2 teaspoons lemon lime juice
•     3 tablespoons minced fresh cilantro leaves

Directions:

1. 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, cumin, coriander, cinnamon, and cayenne; cook until fragrant, about 30 seconds. Stir in tomatoes, 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 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.
2. 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 2 tablespoons cilantro and serve, garnishing each bowl with some of remaining cilantro.