Ingredients
4 bacon strips, chopped6 medium carrots, chopped2 small onions, diced2 tablespoons tomato paste2 garlic cloves, minced1 teaspoon minced fresh thyme1/2 teaspoon pepper5 cups chicken stock1 cup dry white wine or additional chicken stock2 cans (15 to 16 ounces each) butter beans, rinsed and drained2 cans (15 ounces each ) lentils, rinsed and drainedFresh thyme sprigs, optional
Preparation
In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir carrots and onions in bacon drippings until crisp-tender, 3-4 minutes. Add tomato paste, garlic, thyme and pepper; cook 1 minute longer.
Add stock and wine; increase heat to medium-high. Cook 2 minutes, stirring to loosen browned bits from pan. Stir in butter beans, lentils and bacon. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Uncover; continue simmering until vegetables are tender, 15-20 minutes. Garnish with thyme sprigs if desired.
