Lentil & Spinach Soup

3  pieces		bacon slices, chopped
1/2		carrot, finely chopped
1/2		small yellow onion, finely chopped
2  cups		-1/4 head cabbage, finely chopped
2		garlic cloves,s minced
1  teaspoon		minced fresh thyme (or 1/2 t. dried thyme)
1  teaspoon		salt, plus more, to taste
1  cup		dried lentils, picked over and rinsed
4  cups		chicken broth
2  tablespoons		tomato paste
1  cup		water
3  cups		baby spinach, chopped
1  pinch		Freshly ground pepper, to taste

Tip: Click on the ingredient links to learn the nutritional information for all the Lentil & Spinach Soup ingredients. The serving size for any ingredient in Lentil & Spinach Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a large saucepan over medium heat, sauté the bacon until the fat is rendered, about 5 minutes. Add the carrot, onion and cabbage, and cook until the onion is translucent, about 2 minutes. Add the garlic, thyme and the 1 tsp. salt and sauté until the garlic is soft, about 1 minute. Stir in the lentils.

Add the broth, tomato paste and water, increase the heat to high and bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender to the bite, 25 to 30 minutes. Add the spinach and simmer until wilted, about 2 minutes more. Season the soup with salt and pepper. Ladle into warmed bowls and serve immediately. Serve with freshly baked bread for a complete protein. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).