Ingredient

• 4 bacon strips, chopped
• 6 medium carrots, chopped
• 2 small onions, diced
• 2 tablespoons tomato paste
• 2 garlic cloves, minced
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon pepper
• 5 cups chicken stock
• 1 cup dry white wine or additional chicken stock
• 2 cans (15 to 16 ounces each) butter beans, rinsed and drained
• 2 cans (15 ounces each) lentils, rinsed and drained
• Fresh thyme sprigs, optional

Direction

1. 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.
2. 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.