Patty's Lentil Soup

shared by Patty H.  (This is my version of bits and pieces of other lentil soup recipes.  The coriander gives is a wonderful flavor and is our favorite.)

Ingredients

3 strips (3 ounces) bacon, cut into 1/2-inch pieces

1 large onion, chopped

1-14.5 oz. can sliced carrots, drained (take a long knife and cut them up in the can)

1-14.5 oz. can diced tomatoes with juice

½ tsp. garlic powder

1 cup lentils, picked over and rinsed

1/2 teaspoon coriander

2 cans (14 1/2 ounces each) reduced-sodium chicken broth (3 1/2 cups)

1 cup water

1 tablespoon red-wine vinegar

1 ½ tsp. Kosher salt

¼ to ½ tsp. coarse ground pepper

½ T. dried parsley

Directions

1.     In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat. (I use 1 T. butter or 1 T. olive oil because I use pre-cooked bacon that doesn’t have fat)

2.     Add onion and garlic powder and cook until onions are translucent

3.     Add lentils, coriander, broth, vinegar, salt and pepper 1 cup water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.