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Hearty Lentil Soup with Bacon

The best lentil soup recipe you'll find smoky and loaded with bacon, vegetables, and French green lentils for a satisfying, well-balanced bowl. This hearty lentil soup is filled with vegetables and perfect whether you're looking to eat healthier or curl up with something warm and comforting. Pair with crusty bread for the perfect meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 portions
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 318
Ingredients Equipment Method Notes

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 can (14.5 oz) diced tomatoes with juices
  • 6 cups chicken broth best quality such as Swanson
  • 1 cup French green lentils lentilles du Puy or common brown or green lentils
  • 0.5 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 2-3 tablespoons fresh parsley chopped for garnish, optional

Equipment

  • large pot
  • Immersion blender or regular blender

Method
 

  1. 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. Don't rush this because the rendered fat is liquid gold for your soup.
  2. Add the olive oil to your bacon fat, then add the finely chopped onion, celery, carrots, and garlic. Cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Do not brown; reduce heat if necessary.
  3. Pour in one 14.5-ounce can of diced tomatoes with their juices, 6 cups of your best chicken broth, 1 cup of French green lentils, 1/2 teaspoon dried thyme, 2 bay leaves, 1 teaspoon salt, and 1/4 teaspoon ground black pepper. Bring everything to a boil.
  4. Once boiling, cover your pot partially, reduce the heat to low, and let it simmer for 45 to 50 minutes until the lentils are completely tender but still holding their shape.
  5. Fish out the bay leaves and discard them. Many home cooks forget this step, but it matters for the final texture of your soup.
  6. Using an immersion blender, puree the soup until the broth is slightly thickened and creamy, while the lentils still maintain some texture. Do not over-blend as you want body and creaminess, not a thick paste. If you don't have an immersion blender, transfer about 2 cups of the soup to a blender, puree until smooth, and return it to the pot.
  7. Taste and adjust seasonings if needed. Chop fresh parsley close to serving time as pre-chopped parsley oxidizes quickly and loses its bright green color and fresh flavor.
  8. Garnish each bowl with fresh chopped parsley and serve alongside crusty bread. Serve immediately while the soup is at its warmest and most flavorful.

Notes

If using common brown or green lentils instead of French lentils, start checking for doneness around 30 minutes. French lentils (lentilles du Puy) are ideal for their peppery flavor and firm texture and hold their shape beautifully. No need to soak lentils just pick out any damaged ones before cooking. Freeze bacon for 15 minutes before chopping to make it easier to handle. Don't rush sauteing vegetables let onions get fully translucent and carrots start to soften for deeper flavor. Be careful not to puree too much or soup will get too thick. Chop parsley close to serving time as pre-chopped parsley oxidizes quickly and loses fresh flavor. For vegetarian version, skip bacon and add pinch of smoked paprika for smokiness. Soup may thicken as it sits thin with water if necessary.