Dinner! Lentil Soup

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From Cook's Illustrated:
3 4 slices bacon, 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
1 tomatoes, diced
1 bay leaf
1/4 teaspoon dried thyme
1 cup lentils, rinsed and picked over
1/2 teaspoon table salt
ground black pepper to taste
1/2 cup rice wine
4 1/2 cups (32 oz) low-sodium chicken broth
1 1/2 cups water
1 1/2 teaspoons balsamic vinegar
3 tablespoons minced fresh parsley leaves

Over medium-high heat, fry bacon in large stockpot, 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; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Increase heat to high, uncover, add wine, and bring to simmer (whoops!). 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. Stir in vinegar and stir in 2 tablespoons parsley and serve, garnishing each bowl with remaining parsley.

Notes:
The original recipe called for 14 oz (one can) canned, drained tomatoes; it was easier to get fresh and dice them this time. Also, I neglected to drain, so this may have been a more watery soup than originally intended. Further alterations: dry thyme for fresh, rice wine for white wine, salt added after pepper stirred in. The bacon helped overcome lentils' natural blandness, but this recipe needs a little more kick; next time I make lentils I may try dumping excessive curry into the pot.