Creamy Lentil Soup

Here's another hearty soup recipe - and a vegetarian one, this time. Or well, almost - you can certainly skip the bacon if you're so inclined. I love the smokey flavor it imparts, but it's no biggie. There is one thing about this soup (which I found at the Culinary Review blog) that I don't love though. And that's its uncanny likeness to sauce bolognese. It looks *just* like it. And honestly, the flavor is.. somewhat reminescent of it. Still, it's a really good soup - and hey, if it can double as a veggie (well, skipping the bacon) alternative as a pasta sauce, why not?

Creamy Lentil Soup
Serves 4

70 g bacon, diced
1 large onion, diced
2 medium carrots, diced
3 cloves of garlic, crushed
fresh thyme
400 g crushed tomatoes
250 ml (1 cup) lentils de puy (beluga lentils would work out nicely as well - something that holds its shape fairly well is what you need here)
1 bay leaf
1,2 liters of vegetable stock
50 ml white wine
1-2 tsp balsamic vinegar
salt
black pepper

Fry the bacon until crispy. Add onions, carrots and garlic and fry for a few minutes. Add lentils and tomatoes, cover with a lid and cook for 10 minutes. Add wine, the bay leaf, thyme and water. Bring to a boil and let it simmer for about 30 minutes.

Use a stick blender (or a regular one) to blend the soup until fairly smooth, but not completely. (According to your liking, obviously.) Season with salt, pepper and balsamic vinegar.

Recipe in Swedish:
Krämig linssoppa