Description
A hearty and comforting lentil soup made with French lentils, fresh vegetables, and a flavorful broth, puréed to a perfect creamy consistency. This soup is easy to make, nourishing, and ideal for a wholesome meal any day of the week.
Ingredients
Meat
- 3 slices bacon, finely chopped
Vegetables
- 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
- A few tablespoons chopped fresh parsley, for garnish (optional)
Liquids
- 1 tablespoon olive oil
- 6 cups chicken broth, best quality such as Swanson
Pantry Items
- 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
Instructions
- Render the Bacon Fat and Sauté Vegetables: Fry the finely chopped bacon in a large pot over medium heat, stirring frequently, until the fat is rendered and the bacon is crisp, about 4 to 5 minutes. Add the olive oil, then add the onions, celery, carrots, and garlic. Cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Avoid browning by reducing the heat if necessary.
- Add Tomatoes, Broth, Lentils and Seasoning, then Simmer: Stir in the diced tomatoes with their juices, chicken broth, lentils, dried thyme, bay leaves, salt, and black pepper. Bring the mixture to a boil. Cover partially, reduce the heat to low, and simmer until the lentils are tender, about 45 to 50 minutes. (If using common brown or green lentils, start checking for doneness around 30 minutes.) Remove and discard the bay leaves.
- Puréed the Soup to Desired Consistency: Use an immersion blender to purée the soup just enough to slightly thicken the broth while maintaining some texture from the lentils. Alternatively, transfer about 2 cups of soup to a blender and purée until smooth, then return it to the pot. Avoid over-puréed soup as it will become too thick.
- Garnish and Serve: Garnish with chopped fresh parsley if desired and serve immediately. If the soup thickens too much as it sits, thin with a little water to achieve the preferred consistency.
- Make-Ahead and Freezing: This soup can be prepared up to 3 days ahead or frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop over medium heat until heated through. Adjust thickness with water or broth if necessary before serving.
Notes
- If using common brown or green lentils, the cooking time may be shorter—start checking for doneness at about 30 minutes.
- Be careful not to purée the soup too much or it will become overly thick and lose texture.
- To freeze, allow the soup to cool completely before transferring to airtight containers.
- Reheat gently on the stovetop to avoid scorching and stir in liquid if needed to adjust consistency.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
