Description
This hearty Lentil Soup is a comforting and nutritious dish made with French lentils, aromatic vegetables, and flavorful chicken broth. Slowly simmered to tender perfection and partially puréed for a creamy texture, it’s perfect for a cozy meal any day of the week. Garnished with fresh parsley, this soup offers a delightful balance of earthiness and freshness.
Ingredients
Soup 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
- Render Bacon and Sauté Vegetables: In a large pot over medium heat, fry the finely chopped bacon, stirring frequently, until the fat is rendered and the bacon is crisp, about 4 to 5 minutes. Add the olive oil, chopped onions, celery, carrots, and garlic. Cook, stirring occasionally, until the onions become soft and translucent without browning, about 5 minutes. Reduce heat as needed to prevent browning.
- Add Liquids and Simmer Lentils: Stir in the diced tomatoes with their juices, chicken broth, lentils, dried thyme, and bay leaves. Season with salt and black pepper. Bring the mixture to a boil, then partially cover the pot and reduce the heat to low. Let it simmer gently, stirring occasionally, until the lentils are tender—this will take about 45 to 50 minutes for French lentils and around 30 to 50 minutes for common brown or green lentils.
- Remove Bay Leaves and Purée Soup: Remove the bay leaves and discard them. Using an immersion blender, purée the soup until the broth is slightly thickened, maintaining some texture and integrity of the lentils. If you don’t have an immersion blender, carefully transfer about two cups of soup into a blender and purée until smooth, then return it to the pot. Be cautious not to over-purée as it can make the soup too thick.
- Adjust Consistency and Garnish: If the soup thickens too much as it cools, thin it with a little water or broth to your desired consistency. Serve the soup hot, garnished with fresh chopped parsley if desired.
- Make-Ahead and Storage: This soup can be prepared up to 3 days in advance or frozen for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm on the stovetop over medium heat until heated through. Thin with additional water or broth as necessary.
Notes
- If using common brown or green lentils, start checking for doneness at around 30 minutes since they may cook faster than French lentils.
- The soup may thicken upon standing; adjust thickness by stirring in water or broth as needed.
- Bacon adds a savory depth to the soup, but can be omitted or substituted for a vegetarian version by using olive oil alone and vegetable broth instead of chicken broth.
- Use a good-quality chicken broth for the best flavor, or substitute with vegetable broth for a vegetarian adaptation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze in portions for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-inspired
