Hearty Lentil Soup (2/25/12)

This recipe has been doubled.  Adapted from America's Test Kitchen cookbook.

• 6 slices bacon (about 6 ounces), cut into 1/4-inch pieces
• 2 large onion, chopped fine (about 3 cups)
• 4 medium carrots, peeled and chopped medium (about 2 cups)
• 6 cloves garlic, minced or pressed through garlic press
• 2 cans (14 1/2 ounces) diced tomatoes, drained
• 2bay leafs
• 2 teaspoon minced fresh thyme leaves
• 2 cup lentils (14 ounces), rinsed and picked over
• 2 teaspoon table salt
• Ground black pepper 
• 1 cup dry white wine
• 9 cups chicken broth
• 3 cups water
• 1 tablespoon balsamic vinegar
• 4 tablespoons minced fresh parsley leaves
• 1 bunch swiss chard, chopped.

Fry bacon in 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 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 leafs.

Stir in vinegar and parsley. Put raw swiss chard in bowls; spoon soup over chard; and freeze.