Hearty Lentil Soup

I love this soup - great to snack on or to bring to a party. Double the recipe and keep half in your freezer for leftovers. This soup is healthy and hearty - even the kids will love it.

3 slices bacon or pancetta
1 onion
2 carrots (peeled and chopped)
3 cloves of garlic (chopped or through a press)
1 can (14.5 oz) diced tomatoes, drained
1 bay leaf
1 c of lentils, rinsed
1 tsp salt
1/2 c white wine
4 1/2 c chicken broth (or just use a box of broth)
1 1/2 c water
1 1/2 tsp balsamic vinegar
1/2 bag of frozen organic spinach

Fry the bacon in a large stockpot or dutch oven - for about 3 minutes (until crispy)
add carrots and onions and stir occasionally until veggies begin to soften - about 2 minutes
add garlic and cook for about 30 seconds
add bay leaf
stir in lentils, salt and pepper to taste
cover and reduce heat to medium - low and cook until veggies soften and lentils are dark (about 8-10 minutes)

Uncover and turn up the heat to high
add the wine and bring to a simmer
add the chicken broth and water and bring to a boil, cover partially
simmer until lentils are tender but still hold their shape (30-ish minutes)
remove the bay leaf (I always forget this part!)
Turn off heat.

Puree 3 cups (or half) of the soup in a blender until smooth and return to the pot (this thickens up the soup)
Stir in balsamic vinegar and throw in spinach.
Heat for about 3-5 more minutes.

voila.