What You’ll Need To Make Lentil Soup
- Bacon: Adds smoky depth to the soup. Freeze it for 15 minutes before chopping to make it easier to handle. For a vegetarian version, skip the bacon and add a pinch of smoked paprika for that hint of smokiness.
- Onion, celery, carrots, garlic: The classic veggie base adds sweetness, depth, and aromatics to the soup.
- Canned diced tomatoes: Lend a slight acidity and richness, balancing the flavor of the soup.
- Chicken broth: Forms the base of the soup. Swap it with vegetable broth if you’re keeping it vegetarian.
- Lentils: Nutritious and hearty, they thicken the soup and add texture and protein. While brown or green lentils work fine,
- French lentils are ideal for their peppery flavor and firm texture. No need to soak them—just pick out any damaged ones before cooking.
- Thyme and bay leaves: These herbs give the soup delicious earthy flavors.
Step-by-Step Instructions
Cook the bacon in a large pot over medium heat, stirring often, until it’s crispy and the fat has rendered, about 5 minutes.Add the olive oil, along with the onions, celery, carrots, and garlic. Cook, stirring occasionally, for about 5 minutes, until the onions are soft and translucent.
Stir in the tomatoes, chicken broth, lentils, thyme, bay leaves, salt, and pepper. Bring everything to a boil, then lower the heat and simmer until the lentils are tender but not mushy, about 45 minutes (a bit less time for common lentils).
Using an immersion blender, purée the soup a little at a time until the broth thickens slightly. Be careful not to overdo it—you want to keep the lentils intact for the best texture. If you don’t have an immersion blender, transfer a few cups of the soup to a regular blender, purée, and then stir it back into the pot.
Season the soup to taste and adjust the consistency if needed—it tends to thicken as it sits, so you might want to add a splash of water. Ladle it into bowls, garnish with fresh parsley, and serve. This soup can be made up to 3 days ahead or frozen for longer storage.
Lentil Soup
Serves 6 Prep Time: 25 Minutes Cook Time: 45 Minutes Total Time: 1 Hour 10 Minutes- 3 slices bacon, finely chopped
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 2 medium carrots, diced
- 3 cloves garlic, chopped
- 1 14.5-ounce can diced tomatoes
- 6 cups chicken broth, best quality such as Swanson
- 1 cup French lentils (lentilles du Puy) or common brown or green lentils
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- A few tablespoons chopped fresh parsley, for garnish (optional)
Use an immersion blender to purée the soup until the broth is slightly thickened, or to desired consistency. (Be careful not to purée too much or the soup will get too thick, and you'll lose the integrity of the lentils.) If you don’t have an immersion blender, transfer about 2 cups of the soup to a blender and purée until smooth, then return the blended soup to the pot. Garnish with fresh chopped parsley if desired and serve. (Note: The soup may thicken as it sits; thin with a bit of water if necessary.)
Note: If using common brown or green lentils instead of French lentils, start checking for doneness around 30 minutes.
Nutrition Information
Per serving (6 servings)Serving size: about 1 3/4 cups each, Calories: 318, Fat: 12g, Saturated fat: 3g Carbohydrates: 35g, Sugar: 8g, Fiber: 12g, Protein: 17g, Sodium: 878mg, Cholesterol: 17mg