Lentil Soup

Many lentil soup recipes veer into porridge territory, but I prefer mine hearty without being so thick you could stand a spoon in it. Using French green lentils makes all the difference. They hold their shape beautifully as they cook, giving the soup plenty of texture without turning mushy. At the end, I also partially purée the soup—just enough to give the broth some body while leaving most of the lentils and vegetables intact.

For flavor, a little bacon adds smoky depth, while plenty of vegetables make it satisfying without feeling heavy. The result is a richly flavored lentil soup with great texture in every spoonful. Add some crusty bread on the side, and dinner is done.

What You’ll Need To Make Lentil Soup

• Bacon: Adds smoky, savory depth to the broth. You only need a few slices; the idea is to flavor the soup rather than make it bacon-heavy. For a vegetarian version, skip the bacon and add a pinch of smoked paprika for that hint of smokiness.
• Onion, celery, carrots, garlic: The classic veggie base adds sweetness, depth, and flavor to the soup.
• Canned diced tomatoes: Add acidity and a little sweetness, balancing the earthy lentils and smoky bacon.
• Chicken broth: Forms the base of the soup. Swap it with vegetable broth if you’re keeping it vegetarian.
• Lentils: My first choice is French green lentils, which are available at well-stocked grocery stores or online. Common brown or green lentils also work, but they’ll soften a bit more. Avoid red lentils, which will give the soup a very different texture.
• Thyme and bay leaves: These herbs give the soup delicious, earthy flavors.
• Jump to the printable recipe for precise measurements

How To Make Lentil Soup

Cook the bacon and vegetables: Cook the bacon until crisp and the fat has rendered, then add the onion, celery, and carrots and cook until softened. Stir in the garlic and cook briefly until fragrant.

Simmer the soup: Add the tomatoes, broth, lentils, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the lentils are tender but still hold their shape. The cook time will depend on the type of lentils you use; French green lentils take a little longer than common brown or green lentils, so use the texture—not just the clock—as your guide.

Partially purée and finish: Remove the bay leaves, then use an immersion blender to partially purée the soup, leaving most of the lentils and vegetables intact. This thickens the broth and gives the soup body without making it completely smooth. Taste and adjust the seasoning and consistency as needed—you can add a splash of water if the soup is too thick.

No immersion blender? Transfer a few cups of the soup to a regular blender, purée until smooth, then stir it back into the pot.

Serve: Ladle into bowls, garnish with parsley, and serve. This soup well for several days in the fridge or can be frozen for longer storage.