This lentil soup, with smoky bacon, Le Puy lentils, red wine, and escarole is a hearty bowl that’s perfect for a chilly day. To make the soup vegetarian, omit the bacon, sauté the vegetables in 2 tablespoons of olive oil, and use vegetable stock.
Add carrots, leeks, and celery to the pot with 1/2 teaspoon each kosher salt and pepper. Sauté over medium-high heat until vegetables are softened and beginning to brown. Add garlic, and cook for 1 minute, until fragrant.