Hearty Lentil Soup
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The best lentil soup recipe you’ll find—smoky, hearty, and packed with bacon and vegetables for delicious flavor. Pair with crusty bread for the perfect cozy meal!
Whether you’re looking to eat healthier or cozy up with something warm and comforting, this smoky lentil soup teeming with vegetables is just the ticket. It’s a step up from your everyday lentil soup, thanks to the addition of bacon and the use of French green lentils, or lentilles du Puy. Loved by chefs for their earthy, peppery flavor and firm texture, French lentils hold their shape beautifully as they cook, giving the soup a hearty consistency without becoming too thick or mushy. (They’re also wonderful in lentil salads!) While common brown or green lentils work too, French lentils make this soup a little extra special.
“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 depth to the soup. Freeze it for 15 minutes before chopping to make it easier to handle. 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 aromatics to the soup.
- Canned diced tomatoes: Lend a slight acidity and richness, balancing the flavor of the soup.
- Chicken broth: Forms the base of the soup. Swap it with vegetable broth if you’re keeping it vegetarian.
- Lentils: Nutritious and hearty, they thicken the soup and add texture and protein. While brown or green lentils work fine, French lentils are ideal for their peppery flavor and firm texture. No need to soak them—just pick out any damaged ones before cooking.
- Thyme and bay leaves: These herbs give the soup delicious earthy flavors.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Cook the bacon in a large pot over medium heat, stirring often, until it’s crispy and the fat has rendered, about 5 minutes.
Add the olive oil, along with the onions, celery, carrots, and garlic. Cook, stirring occasionally, for about 5 minutes, until the onions are soft and translucent.
Stir in the tomatoes, chicken broth, lentils, thyme, bay leaves, salt, and pepper. Bring everything to a boil, then lower the heat and simmer until the lentils are tender but not mushy, about 45 minutes (a bit less time for common lentils).
Using an immersion blender, purée the soup a little at a time until the broth thickens slightly. Be careful not to overdo it—you want to keep the lentils intact for the best texture. If you don’t have an immersion blender, transfer a few cups of the soup to a regular blender, purée, and then stir it back into the pot.
Season the soup to taste and adjust the consistency if needed—it tends to thicken as it sits, so you might want to add a splash of water. Ladle it into bowls, garnish with fresh parsley, and serve. This soup can be made up to 3 days ahead or frozen for longer storage.
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Brimming with a wholesome mix of veggies, lentils, and just the right amount of smoky 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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This soup is SO delicious, and so easy to make. Healthy, too. And the house smelled so good while it was cooking. Anything with a little bacon… This recipe is a keeper!
Love it! Couldn’t find French green lentils in store so I ordered them on line. Wonderful flavor. Mine was a bit soupier than the photo (I did purée some). Ok tho, since my husband prefers more liquid in his soup.
I added three links of Trader Joe’s Sweet Italian Chicken Sausage, chopped 1/4”, during the last 15 minutes. It was yummy.
Delicious! Made this today and wish I made a double batch! Had a 398 ml (13.5 oz) can of tomatoes, so added a bit of tomato paste to the diced veggies and cooked it out for a minute before adding the canned tomatoes. Used du Puy lentils as recommended and some fresh thyme. The consistency was great after the 45 minute simmering time so I decided not to purée the soup. This recipe’s a keeper!
I have made this twice now and love it. First time, I didn’t have any bacon so used olive oil instead. Bacon or not, it turned out great. It’s easy to make too. I am making this a necessity in my weekly routine.
Made with fire roasted tomatoes. Delicious.
My family loved it! Thank you so much Jen!
I think this is a really good soup recipe and everyone I made it Four enjoyed it. However, I felt it needed a bit more flavor from either tomato paste or I added some ketchup and a drop of sugar and a little balsamic. I will definitely make it again.
We loved it, including our 17 year old son! It’s going into our soup rotation. Made it with homemade chicken broth and Rancho Gordo French lentils. My tip is to cook the bacon slices whole then chop then when they are cooked, much easier to turn them and cook evenly. Thanks so much for the excellent recipe.
Loved this recipe. Doubled up for the freezer and my single friends. Xx