Lentil Soup
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Brimming with a wholesome mix of veggies, lentils, and just the right amount of bacon, this hearty lentil soup is the perfect antidote to a chilly day.
Whether you’re looking to eat healthier or beat the cold weather doldrums, this smoky lentil soup teeming with vegetables is just the ticket. It’s a bit more sophisticated than your standard lentil soup, thanks to the addition of bacon and the use of French green lentils, or lentilles du Puy. While common brown or green lentils will work, French lentils are loved by chefs for their earthy, peppery flavor and sturdy texture. They hold their shape when cooked, thickening the soup without turning it to sludge. If you’ve ever had lentil soup so thick you could stand a spoon in it, you will appreciate the difference! (They are also wonderful when used in lentil salad.)
A bit of bacon infuses the soup with smoky depth, but if you don’t eat pork or would like to make the soup vegetarian, it’s easy to omit. Just add a pinch of smoked paprika at the end for hint of smoky flavor. Either way, you’re in for a bowl of pure comfort.
Table of Contents
“This is a go-to winter recipe. Hearty, but elegant. Add crusty bread and it’s amazing–even better the next day.”
What You’ll Need To Make Lentil Soup
- Bacon: Adds a smoky depth to the soup’s flavor. To make the bacon easy to chop, wrap the slices in plastic wrap and put them in the freezer for about 15 minutes. They will be a bit stiffer when you remove them and much easier easier to cut.
- Onion, celery, carrots, garlic: The classic vegetable base provides sweetness, depth, and aromatics to the soup.
- Canned diced tomatoes: Introduce a slight acidity and richness, balancing the overall flavor of the soup.
- Chicken broth: Serves as the liquid foundation of the soup, offering a rich, savory background. For a vegetarian option, vegetable broth can be used instead.
- Lentils: The star of the soup, lentils are nutritious and hearty, thickening the soup while adding texture and protein. While common brown or green lentils will work, French lentils are preferred for their peppery flavor and firm texture that holds up well during cooking. Unlike dried beans, lentils don’t require pre-soaking prior to being cooked; simply pick over the little legumes, remove any that look broken or damaged, and cook.
- Thyme and bay leaves: These herbs infuse the soup with aromatic, earthy flavors.
- Jump to the printable recipe for precise measurements
Step-by-Step 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 until the onions are soft and translucent, about 5 minutes.
Add the tomatoes, chicken broth, lentils, thyme, bay leaves, salt and pepper. Bring to a boil.
Reduce the heat and simmer, partially covered, until the lentils are tender but not mushy, 45 to 50 minutes (less for common lentils).
Using an immersion blender, purĂ©e the soup a little bit at a time until the broth is slightly thickened. Go easy—if you purĂ©e the soup too much, it will get too thick and you’ll lose the integrity of the lentils. If you don’t have an immersion blender, transfer a few cups of the soup to a standard blender and purĂ©e, then return the blended soup to the pot.
Season to taste and adjust the consistency if necessary (the soup tends to thicken as it sits, so you may need to add some water).
Ladle the soup into bowls and garnish with fresh parsley.
Frequently Asked Questions
While you can use any type of lentils to make lentil soup, I prefer French green lentils, or lentilles du Puy. Prized by chefs for their earthy, peppery flavor and sturdy texture, these small lentils hold their shape when cooked. You can find them in many supermarkets—I usually get them at Whole Foods or Wegman’s—or order them online. They work beautifully in soups as well as lentil salad. If you’d prefer to use common green or brown lentils, that’s fine. Just watch the cooking time carefully as they can get mushy if overcooked.
Yes, this soup can easily be made vegetarian without sacrificing flavor. Simply increase the olive oil slightly to compensate for the absence of rendered bacon fat. Use vegetable broth instead of chicken broth to keep the soup base vegetarian-friendly. To mimic the smoky depth that bacon adds, add a pinch of smoked paprika or a dash of liquid smoke.
Absolutely! The soup can be prepared up to 3 days in advance. Keep it stored in the refrigerator and when you’re ready to enjoy it, reheat on the stovetop over medium heat. If the soup has thickened in the fridge, add a little water to adjust the consistency to your liking.
Yes, lentil soup freezes well and can be stored in the freezer for up to 3 months. To thaw, place the soup in the refrigerator overnight. Then, reheat it on the stovetop over medium heat until warmed through. If necessary, add a bit of water to thin it out if it has become too thick during freezing.
Lentil Soup Video Tutorial
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Lentil Soup
Brimming with a wholesome mix of veggies, lentils, and just the right amount of bacon, this hearty lentil soup is the perfect antidote to a chilly day.
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
- 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.)
- Note: If using common brown or green lentils instead of French lentils, start checking for doneness around 30 minutes.
- Make-Ahead/Freezing Instructions: You can prepare this soup up to 3 days in advance, or freeze it 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.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Serving size: about 1 3/4 cups each
- Calories: 318
- Fat: 12g
- Saturated fat: 3g
- Carbohydrates: 35g
- Sugar: 8g
- Fiber: 12g
- Protein: 17g
- Sodium: 878mg
- Cholesterol: 17mg
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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My wife has made her lentil soup recipe for as long as I can remember and we all loved it but yours is at a new level just fabulous. You are the best. We have been trying many of your recipes and loved every one. will keep sending reviews. Thanks, Greg
So glad you’re enjoying the recipes! 🙂
Hi Jenn,
Could you provide a metric version of this recipe?
Thanks in Advance 🙂
Christi
I just added them, Christi — hope you enjoy!
This was another winner from Jen! So yummy! I made it pretty much as stated since I know her recipes are tested and turn out pretty great! I had some fresh tomatoes so added 1 plus the can of diced. I also added a 1/2 tsp of smoked paprika and a sprinkle of red pepper flakes to amp up the smokey and spicy. Added a splash of seasoned rice vinegar since it seemed a bit sweet and WOW was this lovely! So Delish! This will be my go-to lentil from now on!
Hello Jenn, Yes, I tried this recipe but made a few slight changes with ingredients, and we loved the soup! I used my own bottled tomatoes and a cup of my own veggie broth along with the 5 cups of chicken broth. I used split red lentils (cause I didn’t have any of the other lentils) and I added a pkg. of baby spinach….that’s it. I’m positive if I had followed your recipe, it would have tasted very closely to mine!
I did try your pumpkin cheesecake recipe over a year ago now, and it did not turn out that great for me. I can’t remember right now what happened with the recipe. I’ll be honest, it had swayed me away from trying other recipes, but I’m sure happy that I tried this soup!
Hi Jenn, I only have crushed tomatoes would that be okay? Thanks so much. I love all of your recipes.
So glad you like the recipes! Yes, crushed tomatoes will work here — enjoy!
Excellent, as always, even without the bacon.
Just made this soup this morning and it’s terrific. I added one diced parsnip and one medium peeled diced potato for added flavor, but the soup would be delicious without them.
I love all Jen’s soups and this hearty recipe will surely be a hit in your household.
This soup recipe is excellent- super easy and delicious!!
Delicious, made as directed, except that I used red lentils, and discovering that I didn’t have carrots, subbed baby marrows. Was quickly prepared from my pantry staples, and we loved it. Thank you!
I made a similar soup, but used canned lentils with juice. Also used extra-lean kolbasa (Polish sausage), cut in 1/4 inch slices and quartered. Excellent taste.
What would you recommend to swap instead of the bacon (think kosher-style)…turkey bacon? beef fry? This looks delicious.
Hi David, you can just omit the bacon (the soup will still be delicious). But if you’d like, you can add a pinch of smoked paprika to mimic the smoky flavor of the bacon. Hope you enjoy!
A slash of vinegar is a great way to finish off.
Absolutely my favorite lentil recipe! So delicious. I’ll be making this again and again!
I made this soup for a rainy, chilly evening. I knew it was going to be good so I doubled the recipe! I wish I had tripled it! My house smells wonderful! The soup is delicious and hearty! Thanks, Jenn for another wonderful recipe!
I think this is my husband’s absolute favourite soup. We haven’t had it for a while (not quite so appealing in 40 degrees celsius!) and I had quite forgotten how delicious it is. I had to make it with red lentils this time, because that is all I had, so I didn’t bother to puree any of it. It was absolutely yummy (though on balance I still prefer it with green lentils).
I have made this recipe on multiple occasions. It is rich and deeply flavored when one follows the recipe exactly as it is written. Once I substituted a smoked ham hock for the bacon and it was wonderful (cut the ham off the bone once the soup was cooked and added it back to the pot). Glen Muir’s fire roasted diced tomatoes add even more flavor. Additionally, I add 1/4 tsp each of ground cumin and ground coriander, giving an even warmer flavor. A pinch of red chili pepper flakes is also a tasty touch!
Fabulous! Quick, easy, pantry ready.
Perfect directions and great blending of flavors! So warm and hearty. Perfect for this Michigan winter. Love your recipes!
Once again your recipe is spot on bringing lentils to a new level (and I was not a big lentil fan as they were often bland.) Not only delicious but hearty as well. Going to share this recipe with my son, a professional chef in DK and big foodie daughter in NZ. Well done JS!
I was looking for a French lentil soup recipe when I came across this one.
Ordered some Puy lentils from Amazon and made it as per the recipe using no salt chicken stock.
Adjusted the seasoning at the end and added a couple of teaspoons of sherry vinegar to brighten it slightly.
Outstanding.
Can I substitute red lentils?
Hi Sheree, Yes, but they generally don’t take quite as long and tend to get a bit mushy when cooked. The soup does get pureed, so it shouldn’t make a significant difference, but just be aware that they are a bit different. Hope you enjoy!
What would a kosher meat substitute be for bacon?
Thanks
Hi Lauren, I’d probably just leave it out, P. You could add a pinch of smoked paprika to replace some of the smoky flavor. Hope that helps!
This recipe is amazing! My family loved is so much that I had to make it two days in a row. When I made it for the second time, I did not have plain chopped tomatoes so I used chopped tomatoes with medium chillis. It kicked it up a notch. It was delicious.
Followed recipe as written; very easy to do so since I had most of the ingredients on-hand…I subbed diced jalapeños for the celery. Boyfriend and I loved the soup, he just inhaled his portion while I double-imbibed with a baguette for dipping.
Delicious! Thank you. Will definitely be making this again….and again….and again….
Yesterday felt like a make-soup kind of Sunday and I had a package of french lentils in the house, so I knew this was the soup to try. It definitely did not disappoint! Super easy to make and so, so flavorful. I followed the recipe exactly and within an hour the house smelled delicious and we had a hearty soup to enjoy. I couldn’t keep my husband from sampling from the pot all day. In between spoonfuls he said it was going to be our Thanksgiving soup this year, the highest of compliments. 🙂 Thanks, Jen, for yet another outstanding recipe!
Do I drain the bacon grease?
No, Carol, no need to drain it — it gives the veggies a nice smoky flavor. Hope you enjoy!
Tasty hearty soup. Just added a little more carrots and celery and used brown lentils. Perfect for the cooler evenings!
This delicious and filling soup has become a family favorite. If pushed for time, I will use a can of green lentils (rinsed).
My husband and son loved this soup! I was told it was the best lentil soup I’ve made. I followed the recipe except for using plain green lentils instead.
LOVED THIS. So much flavour, so hearty and so tasty.
Cost efficient meal I can cook up during the week after a long day at work. I did not adjust the recipe, as it is fantastic just the way it is!
Hi Jen
I would like to make this “vegetarian” but I am wondering if omitting the bacon and using vegetable stock will give enough depth of flavor. Any suggestions for “umphing” the flavor??
Many thanks!
Hi Barb, It will still be very tasty sans the bacon, but if you’d like, you could add some browned vegetarian sausage and/or a pinch of smoked paprika (which will lend a bit of smoky flavor that the bacon contributes). Hope you enjoy!
This soup was hearty & satisfying. I made it time & a half for more leftovers and was happy with the results.
Made this as specified, but asked myself how many rustic French households had/have immersion blenders. Left it unblended, and it was perfect.
I realize that portions could have been mashed with a fork, etc, but it was VERY good as it was.
With a rustic French baguette, of course.
Hello. I don’t eat bacon. If I omit the bacon in the lentil soup recipe, would I need to add anything else instead, or change the cooking time? Thank you.
Hi Mary, It’s fine to omit the bacon; no other changes necessary. Enjoy!
Made this recipe last night just as listed except using brown lentils (will get the French lentils next time at Whole Foods). Honestly, I was hopeful and cautious at the same time since I had one bad experience with cooking lentils many years ago that did not turn out (texture). I have not made or eaten them since. I suspect in hindsight it was due to cooking them too long (brown lentils). I was hopeful because I have cooked about 7-8 recipes of Jenn’s the last 3-4 weeks that all turned out great, and I really wanted this one to convert me to a lentil soup lover. This recipe turned out fantastic and was so good last night and even better warmed up today for lunch. Thank you, Jenn, for your thorough notes regarding caution about overcooking brown lentils versus the time mentioned for French lentils. I cooked the brown ones about 20 minutes and it was perfect! This is a good basic soup for the season.
If omitting (pork) bacon, would this be better subbing turkey bacon or just without? (Turkey bacon has much less taste/crunch than regular, pork, bacon.)
I’d probably just leave it out, P. You could add a pinch of smoked paprika to replace some of the smoky flavor.
Excellent soup! Thanks so much for the recipe:)
Tried this soup and it is delicious! Added one more piece of bacon and a bit more good olive oil, one more piece of celery. We also used red lentils. Added the lentils to the pot to saute when veggies are almost done. Gives them a bit of smokey flavor due to the bacon. Thank you for this recipe.
I’ve made this several times as my husband and I love soup. The only thing I change is the bacon-I use 5 or 6 slices because we like it a little “meatier”. I make home made cornbread to go with this soup. YUM
Wow! Made this today and it was a hit. My 8 year old daughter loved it and I puréed it fully for my infant who couldn’t get enough! The only thing I changed was the tomatoes- didn’t have any canned on hand so I took 4 Roma tomatoes, emerged them into boiled water, skinned and chopped. Definitely a staple!
So happy to find this amazing recipe. Was looking for something to use the last of my green tomatoes and this was perfect! Followed recipe with the exception of substituting 4 medium green tomatoes for the canned tomatoes. Lovely soup for a chilly, fall day. Served with a drizzle of olive oil and Aleppo pepper and buttered, crusty bread. This is a keeper!
Loved it! Easy to make and the house smelled fantastic. I served it with roast beef sammies on crusty italian rolls-perfect meal for a cool fall day.
Hi Jenn. Thank you for this terrific recipe. This soup is delicious. Can This be made ahead and stored in the fridge for two days for a dinner party?
Sure, Maria. It will likely thicken up in the fridge; just add some broth or water to thin it back to the right consistency.
This soup was delicious! I didn’t have bacon so used pancetta instead and the flavor was even better. I will be making this again in the future.
Question: how do you know it was even better? had you made it previously with bacon? I have both in the freezer, so I’m curious before I start cooking…Thx
Followed the recipe exactly, and it was delicious! Even my husband, who usually doesn’t like lentils, loved it and asked me to make it again!
This is a very good and classic recipe. I left out the bacon because I’m vegetarian and substituted a delicious Field Grain brand vegan sausage. Still tasted yummy and I’ll definitely make this again.
Does this soup freeze well? 🙂
Yep!
This soup is so delicious that it’s on our regular rotation. Big flavor with little effort. I did modify a little by adding 1 tsp. oregano and cooked it in a pressure cooker to save time.
I made this on a rainy Sunday afternoon and my family enjoyed it for dinner and lunch. It was very good. I doubled the bacon but followed the recipe otherwise. It was very good.
I made a few minor changes & one substitution: I subbed 4 ounces of prosciutto for the bacon; I used Trader Joe’s pre-chopped Mirepoix instead of measuring and chopping my own carrots, onions, and celery; I used 1T dried parsley instead of 3T fresh; and I added 1 large red potato diced into about 1 cm cubes with enough time to cook it to tender. THIS SOUP WAS FABULOUS! My whole family couldn’t believe how delicious and savory it was; they were not expecting a lentil soup to be so delish. Thanks, Jen!
Made this today. It was absolutely delicious. I did use brown lentils and added a pinch of ground cumin for a bit more earthy taste. I served it with a scoop of long grain white rice, chopped cilantro, sliced jalapeno, avocado and a squeeze of lime. Would absolutely make it again, a definite winner.