Hearty Lentil Soup

The best lentil soup recipe you’ll find—smoky, hearty, and packed with bacon and vegetables for delicious flavor.
Hearty Lentil Soup
Pair this lentil soup with crusty bread for the perfect cozy meal! Jennifer Segal
Updated:
View the print ready version of this recipe.
Whether you’re looking to eat healthier or cozy up with something warm and comforting, this smoky lentil soup teeming with vegetables is just the ticket. It’s a step up from your everyday lentil soup, thanks to the addition of bacon and the use of French green lentils, or lentilles du Puy. Loved by chefs for their earthy, peppery flavor, and firm texture, French lentils hold their shape beautifully as they cook, giving the soup a hearty consistency without becoming too thick or mushy. (They’re also wonderful in lentil salads!) While common brown or green lentils work too, French lentils make this soup a little extra special.

What You’ll Need To Make Lentil Soup

(Jennifer Segal)
Jennifer Segal
  • 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.
(Jennifer Segal)
Jennifer Segal

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.

(Jennifer Segal)
Jennifer Segal

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).

(Jennifer Segal)
Jennifer Segal

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.

(Jennifer Segal)
Jennifer Segal

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.

(Jennifer Segal)
Jennifer Segal

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)
Fry the bacon in a large pot over medium heat, stirring frequently, until the fat is rendered and the bacon is crisp, 4 to 5 minutes. Add the olive oil, onions, celery, carrots, and garlic and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Do not brown; reduce heat if necessary. Add the tomatoes (with their juices), broth, lentils, thyme, bay leaves, salt and pepper and bring to a boil. Cover partially, reduce the heat to low, and simmer until the lentils are tender, 45 to 50 minutes (see note on cooking time if using common brown or green lentils). Fish out the bay leaves and discard.

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.

Make-Ahead/Freezing Instructions: You can prepare this soup up to 3 days in advance, or freeze it for up to 3 months for longer storage. To defrost, let the soup thaw in the refrigerator overnight. When ready to serve, reheat the soup on the stovetop over medium heat until it’s thoroughly hot. If you find the soup has thickened more than you'd like during its time in the fridge or freezer, simply stir in a little water or broth to reach your desired consistency.

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

Nutritional Data Disclaimer
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Jennifer Segal
Jennifer Segal
Author
Jennifer is a classically trained chef, Cookbook author, and busy mom. She became interested in cooking in college while studying abroad in France and living with a French family. She is a graduate of L’Academie de Cuisine. Visit OnceUponaChef.com.
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