This hearty broth was the Pig ’n Whistle’s signature soup, selling for just five cents a bowl. Lentils were inexpensive, and the pork added a lot of flavor without the high cost.
Serves 8
8 strips applewood-smoked bacon, cut into ½-inch pieces
1 large onion, chopped
4 medium carrots, thinly sliced
4 cloves garlic, minced
3 tbsp. tomato paste
2 cups lentils, picked over and rinsed
¾ tsp. dried thyme
46 oz. chicken stock or broth
2 cups water
1½ tbsp. red wine vinegar
salt
freshly ground black pepper
1. In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook the bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tbsp. of the fat.
2. Add the onion and carrots and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook for 1 minute.
3. Add the lentils, thyme, broth, and water. Bring to a boil, then reduce to a simmer. Cover and cook until the lentils are tender, 30 to 45 minutes, adding more water if needed.
4. Stir in the vinegar, salt, and pepper. Serve immediately.
The ornate entrance to the Pig ’n Whistle, 1946.