Lentil Soup
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Brimming with a wholesome mix of veggies, lentils, and just the right amount of bacon, this hearty lentil soup is the perfect antidote to a chilly day.
Whether you’re looking to eat healthier or beat the cold weather doldrums, this smoky lentil soup teeming with vegetables is just the ticket. It’s a bit more sophisticated than your standard lentil soup, thanks to the addition of bacon and the use of French green lentils, or lentilles du Puy. While common brown or green lentils will work, French lentils are loved by chefs for their earthy, peppery flavor and sturdy texture. They hold their shape when cooked, thickening the soup without turning it to sludge. If you’ve ever had lentil soup so thick you could stand a spoon in it, you will appreciate the difference! (They are also wonderful when used in lentil salad.)
A bit of bacon infuses the soup with smoky depth, but if you don’t eat pork or would like to make the soup vegetarian, it’s easy to omit. Just add a pinch of smoked paprika at the end for hint of smoky flavor. Either way, you’re in for a bowl of pure comfort.
Table of Contents
“This is a go-to winter recipe. Hearty, but elegant. Add crusty bread and it’s amazing–even better the next day.”
What You’ll Need To Make Lentil Soup
- Bacon: Adds a smoky depth to the soup’s flavor. To make the bacon easy to chop, wrap the slices in plastic wrap and put them in the freezer for about 15 minutes. They will be a bit stiffer when you remove them and much easier easier to cut.
- Onion, celery, carrots, garlic: The classic vegetable base provides sweetness, depth, and aromatics to the soup.
- Canned diced tomatoes: Introduce a slight acidity and richness, balancing the overall flavor of the soup.
- Chicken broth: Serves as the liquid foundation of the soup, offering a rich, savory background. For a vegetarian option, vegetable broth can be used instead.
- Lentils: The star of the soup, lentils are nutritious and hearty, thickening the soup while adding texture and protein. While common brown or green lentils will work, French lentils are preferred for their peppery flavor and firm texture that holds up well during cooking. Unlike dried beans, lentils don’t require pre-soaking prior to being cooked; simply pick over the little legumes, remove any that look broken or damaged, and cook.
- Thyme and bay leaves: These herbs infuse the soup with aromatic, earthy flavors.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
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 until the onions are soft and translucent, about 5 minutes.
Add the tomatoes, chicken broth, lentils, thyme, bay leaves, salt and pepper. Bring to a boil.
Reduce the heat and simmer, partially covered, until the lentils are tender but not mushy, 45 to 50 minutes (less for common lentils).
Using an immersion blender, purée the soup a little bit at a time until the broth is slightly thickened. Go easy—if you purée the soup too much, it will get too thick and you’ll lose the integrity of the lentils. If you don’t have an immersion blender, transfer a few cups of the soup to a standard blender and purée, then return the blended soup to the pot.
Season to taste and adjust the consistency if necessary (the soup tends to thicken as it sits, so you may need to add some water).
Ladle the soup into bowls and garnish with fresh parsley.
Frequently Asked Questions
While you can use any type of lentils to make lentil soup, I prefer French green lentils, or lentilles du Puy. Prized by chefs for their earthy, peppery flavor and sturdy texture, these small lentils hold their shape when cooked. You can find them in many supermarkets—I usually get them at Whole Foods or Wegman’s—or order them online. They work beautifully in soups as well as lentil salad. If you’d prefer to use common green or brown lentils, that’s fine. Just watch the cooking time carefully as they can get mushy if overcooked.
Yes, this soup can easily be made vegetarian without sacrificing flavor. Simply increase the olive oil slightly to compensate for the absence of rendered bacon fat. Use vegetable broth instead of chicken broth to keep the soup base vegetarian-friendly. To mimic the smoky depth that bacon adds, add a pinch of smoked paprika or a dash of liquid smoke.
Absolutely! The soup can be prepared up to 3 days in advance. Keep it stored in the refrigerator and when you’re ready to enjoy it, reheat on the stovetop over medium heat. If the soup has thickened in the fridge, add a little water to adjust the consistency to your liking.
Yes, lentil soup freezes well and can be stored in the freezer for up to 3 months. To thaw, place the soup in the refrigerator overnight. Then, reheat it on the stovetop over medium heat until warmed through. If necessary, add a bit of water to thin it out if it has become too thick during freezing.
Lentil Soup Video Tutorial
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Lentil Soup
Brimming with a wholesome mix of veggies, lentils, and just the right amount of bacon, this hearty lentil soup is the perfect antidote to a chilly day.
Ingredients
- 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-oz 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
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- A few tablespoons chopped fresh parsley, for garnish (optional)
Instructions
- 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.
Pair with
Nutrition Information
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- 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
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Thank you so much for this recipe it is absolutely delicious!! I left the bacon out and used smoked paprika like suggested and it is seriously my favourite lentil soup. 🙂
Honestly, I am impressed with how good all your recipes turn out. I made it without the bacon, I used vegetable broth instead of chicken broth, and it is delicious! I didn’t expect something that seems so “common” as soup and lentils to be so tasty. 😋
Hi Jen, I plan to make this recipe and was wondering if I use vegetable stock instead of chicken broth? Will the flavour remain same? Thank you Vids
It’s perfectly fine to use vegetable stock – it will still be delicious!
This recipe is a winner!
Hi Jenn! I just had to tell you that I made your French Lentil soup. It is wonderful & so easy to make. I ended up having to use crushed tomatoes( It was all I had in the house) & did not blend. That was all I changed. Thank you! This will be my go to recipe!! I have Tried a couple of your other recipes In the past😋❤
Another great recipe from this site! Always perfect. This is my go to website along with Italianfoodforever for great recipes. All the recipes are easy to follow with good instructions. On top of the food being delicious. Thank you.
The whole family loves this soup. We make it at least twice a month.
Absolutely delicious!
I’ll make again.
This soup is amazing. Rich, wonderful flavor. An absolute winner.
Can I used canned lentils? If so how much? And would it change the cook time?
I’ve never used canned lentils here, but I suspect they should work. I’d let the soup simmer for about 45 minutes after adding the tomatoes, broth etc. and then add the lentils in for about 5 minutes so they are heated through. And I believe you’ll need about 2.5 cups of canned lentils. Please LMK how it turns out!
Fabulous recipe! Added a tsp of cumin, some red pepper flakes and juice of half a lemon. It was a hit with everyone! This hearty soup is easy to put together and perfect for falll/winter.
This soup is delicious!!!! Was a huge hit with the family! Easy to make too. I skipped the immersion part and was still delish! 🙂
I found this recipe awhile back and has become my go-to recipe for lentil soup. It’s simple to make with ingredients I almost always have on hand and is delicious as a leftover. Love it.