Lentil and Spinach Soup

I made this for my parents but I used collard greens instead of spinach.  You can use kale, spinach or collards is you like.  My mom loved it but my dad not so much but he is a picky eater.  Since this has lentils, it is an excellent choice for people watching their cholesterol.

Ingredients:

• 3 bacon slices, chopped
• 1/2 carrot, finely chopped
• 1/2 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp. minced fresh thyme
• 1 tsp. salt, plus more, to taste
• 1 cup dried lentils, picked over and rinsed
• 4 cups chicken broth
• 2 Tbs. tomato paste
• 1 cup water
• 3 cups baby spinach, chopped
• Freshly ground pepper, to taste

• Directions:

  Sauté the bacon and vegetables
  In a large saucepan over medium heat, sauté the bacon until the fat is rendered, about 5 minutes. Add the carrot and onion 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.
  
  Simmer 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. Serves 4.
  
  Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).