Recipe: Doug Katz's Veggie-Filled French Lentil Soup

Ingredients

• ½ cup yellow onion, ¼ inch dice
• 1 cup leeks, ¼ inch dice
• 3 ribs celery hearts, ¼ inch dice
• 3 carrots, peeled, ¼ inch dice
• 1 lb French green lentils,rinsed and picked
• 2-3 quarts chicken stock, hot and seasoned
• 2 Tbsp sherry vinegar
• kosher salt to taste
• black pepper to taste
• 1 sachet thyme and bay leaf
• 2 tsp tarragon, finely chopped
• 2 Tbsp parsley, finely chopped
• 1 Tbsp chive, finely chopped
• 2 Tbsp bacon lardons, rendered