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Hearty Lentil Soup for Bunco

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 can (14 1/2 ounces) diced tomatoes, 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 balsamic vinegar
3 tablespoons minced fresh parsley leaves

Fry bacon in a 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 and 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 a 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.
Puree 3 cups soup in a blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in 2 tablespoons parsley and serve, garnishing each bowl with some of remaining parsley.

from http://www.thetwobiteclub.com/2016/03/hearty-lentil-soup.html
America's test kitchen recipe

Recipe Contributed by Mary Ann Laun