Lentil soup is a comforting, hearty, and nutrient-rich meal that brings both flavor and warmth to your table. Whether you’re seeking a cozy dinner on a chilly evening or a satisfying lunch packed with protein and fiber, this lentil soup delivers. Made with simple ingredients like carrots, celery, bacon, and French lentils, this soup comes together effortlessly and tastes even better the next day. It’s a one-pot wonder that’s easy to prepare, delicious to eat, and perfect for meal prep. Let’s dive into what makes this lentil soup an all-time favorite.
Why You’ll Love This Lentil Soup Recipe
This lentil soup is everything you want in a bowl: hearty, savory, and packed with vegetables. The crisp bacon adds a smoky depth, while lentils provide a satisfying texture and rich nutritional value. The soup thickens beautifully, thanks to the gentle use of an immersion blender, creating a creamy consistency without needing any dairy. It’s also highly adaptable, freezer-friendly, and a hit with both adults and kids. You’ll love how easy it is to whip up and how comforting every bite feels.
Ingredients
- 3 slices of bacon, finely chopped
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, finely chopped
- 1 stalk of celery, finely chopped
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 1 (14.5-ounce) can of diced tomatoes with juices
- 6 cups high-quality chicken broth (such as Swanson)
- 1 cup French lentils (or brown/green lentils)
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Fresh chopped parsley, for garnish (optional)
Step-by-Step: How to Make Lentil Soup
- In a large soup pot, cook the chopped bacon over medium heat, stirring frequently until crispy and the fat is rendered—about 4 to 5 minutes.
- Add the olive oil, followed by the onion, celery, carrots, and garlic. Sauté the vegetables until the onions are soft and translucent, about 5 minutes, making sure not to brown them.
- Pour in the diced tomatoes along with their juices, then add the chicken broth, lentils, thyme, bay leaves, salt, and pepper. Stir well to combine and bring the mixture to a boil.
- Once boiling, reduce the heat to low, partially cover the pot, and let the soup simmer for 45 to 50 minutes until lentils are tender. If using brown or green lentils, start checking at 30 minutes.
- Discard the bay leaves. Blend a portion of the soup using an immersion blender, being careful not to over-purée so the soup retains a hearty consistency. Alternatively, blend 2 cups in a blender and return to the pot.
- Adjust seasoning as needed. Garnish with parsley and serve hot.
Helpful Tips
- Don’t skip the bacon—it adds a smoky layer that enhances the overall flavor.
- Keep the vegetables finely chopped for a more even and enjoyable bite.
- Blend sparingly with an immersion blender to preserve a chunky, satisfying texture.
- The soup may thicken after sitting; simply add a splash of broth or water to loosen it up.
- Double the recipe and freeze half for easy future meals.
Substitutions And Variations
- Vegetarian: Omit bacon and use vegetable broth.
- Vegan: Same as vegetarian, and skip optional garnish if avoiding animal products.
- Add Heat: For a spicier version, mix in red pepper flakes or a chopped jalapeno.
- Herb Boost: Mix in fresh thyme or rosemary for extra aroma.
- More Protein: Stir in shredded chicken or turkey.
Storage Instructions
Store cooled lentil soup in an airtight container in the refrigerator for up to 3 days. To extend its shelf life, freeze individual portions for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stovetop over medium heat. Add water or broth as needed to adjust consistency.
Nutritional Information
Per Serving (1 3/4 cups):
- Calories: 318
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Sugar: 8g
- Fiber: 12g
- Protein: 17g
- Sodium: 878mg
- Cholesterol: 17mg
Serving Suggestions
Pair this lentil soup with a crusty slice of sourdough bread or a warm garlic naan. Complement it with a crisp side salad tossed in a tangy lemon vinaigrette for added brightness. For a cozy meal, serve it with a glass of red wine or a mug of hot tea. It also serves beautifully as an appetizer for a festive dinner or holiday gathering.
Frequently Asked Questions About Lentil Soup
Can I make this soup ahead of time? Yes! This soup is even more flavorful the next day and stores well for up to 3 days in the fridge.
What lentils are best for this recipe? French lentils (du Puy) hold their shape well, but brown or green lentils also work. Avoid red lentils as they become mushy.
Is it necessary to use an immersion blender? Not required, but it helps thicken the soup. You can skip it or use a blender to purée part of the soup.
Can I freeze lentil soup? Absolutely! Freeze for up to 3 months. Just thaw and reheat with a splash of water or broth.
How do I keep the lentils from getting too soft? Simmer gently and start checking for doneness around 30 minutes if using brown or green lentils.
Conclusion
Thank you for joining me in making this delicious and wholesome lentil soup! I truly enjoy how comforting and flavorful it is, and I hope it becomes a favorite in your kitchen too. It’s easy to make, packed with nutrients, and perfect for any day of the week. Whether you’re serving it to your family or preparing meals ahead of time, this recipe is sure to please. Happy cooking, and thank you for being part of this food-loving community!
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Lentil Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This hearty Lentil Soup is made with crispy bacon, fresh vegetables, and French lentils simmered in rich chicken broth. A wholesome, satisfying meal perfect for chilly evenings or easy make-ahead lunches.
Ingredients
3 slices bacon, finely chopped
1 tbsp olive oil
1 large yellow onion, finely chopped
1 stalk celery, finely chopped
2 medium carrots, diced
3 garlic cloves, minced
1 (14.5 oz) can diced tomatoes (with juices)
6 cups chicken broth
1 cup French lentils (or green/brown lentils)
1/2 tsp dried thyme
2 bay leaves
1 tsp salt
1/4 tsp black pepper
Fresh parsley, chopped (optional garnish)
Instructions
- In a large soup pot, cook the chopped bacon over medium heat, stirring frequently until crispy and the fat is rendered—about 4 to 5 minutes.
- Add the olive oil, followed by the onion, celery, carrots, and garlic. Sauté the vegetables until the onions are soft and translucent, about 5 minutes, making sure not to brown them.
- Pour in the diced tomatoes along with their juices, then add the chicken broth, lentils, thyme, bay leaves, salt, and pepper. Stir well to combine and bring the mixture to a boil.
- Once boiling, reduce the heat to low, partially cover the pot, and let the soup simmer for 45 to 50 minutes until lentils are tender. If using brown or green lentils, start checking at 30 minutes.
- Discard the bay leaves. Blend a portion of the soup using an immersion blender, being careful not to over-purée so the soup retains a hearty consistency. Alternatively, blend 2 cups in a blender and return to the pot.
- Adjust seasoning as needed. Garnish with parsley and serve hot.
Notes
For a vegetarian version, omit bacon and use vegetable broth.
Soup may thicken when stored; add water or broth when reheating.
Freeze in portions for up to 3 months.
Use an immersion blender cautiously to retain a hearty texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 3/4 cups
- Calories: 318
- Sugar: 8g
- Carbohydrates: 35g
- Protein: 17g