What type of lentils are best for lentil soup?

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.

Can I make this lentil soup vegetarian?

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.

Can lentil soup be made ahead of time?

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.

Can lentil soup be frozen?

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 - Once Upon a Chef

Lentil Soup

By Jenn Segal

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.

Servings: 6

Prep Time: 25 Minutes

Cook Time: 45 Minutes

Total Time: 1 Hour 10 Minutes

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.

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