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