Lentil Soup
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This easy lentil soup recipe turns a handful of humble ingredients into a deeply flavorful and satisfying meal.
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.
“Husband is a big lentil soup fan, and said this was the best he’s ever had.”
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.
Video Tutorial
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Lentil 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 freshly 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.)
Notes
- If using common brown or green lentils instead of French lentils, start checking for doneness around 30 minutes.
- Make-Ahead/Freezing Instructions: The soup can be prepared up to 3 days in advance, or frozen 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
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This recipe has become part of our weekly or at least biweekly rotation. I make a big pot on Sunday and eat it with warm, crusty bread and then we eat it for lunch during the week. It’s soooo good and I feel like I did something good for my family. Often I skip the bacon and add in other vegetables such as zucchini. I also add in small (cubed) red potatoes as my kids love potatoes.
This soup is one of the best I’ve ever made. My husband had seconds and it’s the one soup we ate every spoonfull until it was gone. Earthy, yet delicate, a very tasty meal. I’d always shied away from lentils, but no more. I did use French lentils, absolutely delicious!
To make this vegetarian, I made this without bacon and with vegetable broth instead of chicken broth, and it turned out very watery and lacked flavor.
Why would you rate a recipe based on your changes? So basically you gave your own creation 2 stars.
Delicious winter soup (or more like a stew really), great with crusty bread. Freezes well for a lunch during the week too. I sometimes add a couple of handfuls of greens (kale leaves for example) for an extra veggie boost.
This is the best Lentil Soup recipe ever!!! I serve this soup all the time for “homey” dinner parties and receive compliments and requests for the recipe every time. I make the recipe exactly as Jen wrote it. It is full of flavor and extremely easy to make. Love to keep some in the freezer and heat up for last minute lunches or dinners. A friend who asked for the recipe made it but then called me in a panic because she didn’t have a blender. I told her not to worry, it will taste the same but the consistency will be slightly different. She called later that night and said it came out fine, her kids loved it and never knew the difference.
This lentil soup was delicious. The bacon added wonderful flavor. It was perfect on a cold winter’s day
We make this soup a couple of times a month lately. It is delicious. Even the 4yr old in the house requests it too. Filling enough on its own to be a main meal.
Made this for dinner tonight and it was delicious. Did not do the puree step at the end as it seemed thick enough for my taste. Paired it with homemade crusty bread for a great dinner. Will definitely be making this again.
I was looking for a soup recipe from a recipe book that I misplaced. It was a little museum cafe in Great Falls MT. As far as I can see, this is very similar to what I used to make! This time, instead of bacon, which I used to use, I had a ham hock from Christmas that I needed to use, so I threw that in the pot for flavor. I will keep this recipe now on my Pinterest board! Thanks!
Absolutely amazing! I made this recipe “as is” and included the optional parsley at the end. The soup came together easily and was healthy and delicious. It will definitely become part of our meal plans in the future. The arugula salad (your recipe) that I paired it with was scrumptious. I felt like I was eating at a fine restaurant!