Lentil soup with bacon, beans and white wine

Ingredients

• 100 g brown or green lentils;
• 3 slices of bacon;
• 1 onion;
• 1 medium carrot;
• 3 cloves of garlic;
• 3 sprigs of thyme;
• 2 dried bay leaves;
• 1½ liters of chicken stock ;
• 60 ml of white dry wine;
• salt - to taste;
• ground black pepper - to taste;
• 300–400 g of canned or boiled white beans;
• 400 g sliced ​​tomatoes in their own juice;
• some parmesan;
• a few sprigs of parsley.
  
  

Cooking

Soak the lentils in cold water for 1-2 hours. Drain and rinse the kernels under the tap.

In a saucepan over medium-high heat, brown the chopped bacon until crisp for 6–8 minutes. Then put it on a plate and drain the fat from the pan, leaving a couple of spoons.

Put onion and carrot cubes there and cook for 3-4 minutes. Throw minced garlic, thyme and laurel and fry for another 1 minute.

Add chicken broth, wine and lentils. Salt, pepper and boil. Reduce heat and simmer the soup under the lid for 20–30 minutes.

Put the beans and tomatoes in the pan, stir and cook another 10-20 minutes until soft lentils. Take lavrushka from the soup. Serve with bacon, parmesan and chopped parsley.

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