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, purée the soup a little bit at a time until the broth is slightly thickened. Go easy—if you purée 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 purée, 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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This has been a go-to soup in our house for at least 5 years. I tend to be loose with how I follow recipes, but have learned (the hard and disappointing way) that this soup wants the amounts of the ingredients in the amount stated … although one less slice of bacon didn’t hurt it (I only had two slices on hand) and a little extra thyme and salt is okay too. The upshot, it’s a fabulous soup and/or meal, and well worth the effort. (It’s not really hard: just a bit more dicing than you might like, but it’ll be okay when you place it in a bowl on the table and taste your first spoonful. The remaining spoonfuls build on the first and can transport you to a tasty happy place.
Excellent recipe. Added sliced hot Italian chicken sausage. Very hearty and tasty.
In the recipe French Lentil Soup did you mean “a stalk of celery” which is the whole thing you buy at the store or a “rib” of the stalk of celery. There’s a big difference.
Hi Nancy, by stalk, I mean one rib. Hope that clarifies and that you enjoy!
Dear Jenn,
I never ate lentils before so I was anxious to make and taste your recipe. Today makes 3 times. This time I added an extra half cup of lentils and five ounces of fresh baby spinach. Amazing!! Thank you, Gemma
Lovely soup! Comforting and flavorful. My son and I enjoyed it immensely.
I made this soup exactly as written; my husband, his daughter’s family and I loved it! I’ve just made my second batch in 5 days. It’s delicious!
Not sure if I’m missing something about the bacon. After it’s cooked, do you just keep it in the pot? Remove it and chop it and put it back in? Or just remove it? Thanks.
Hi Esty, You chop bacon when it’s still raw. Your first step will be to cook the bacon (and you leave it in when adding the other ingredients). Hope that clarifies and that you enjoy!
Very tasty. I make a pot of this with the stock I make every time I cook a chicken or turkey. Now I’m cooking chicken and turkey more often. I use a whole bag (2.5 cups) of lentils and increase the ingredients proportionally, although I add a lot more bacon and carrot and less chopped tomato. Thanks for a fine recipe that is in heavy rotation!
This soup is delicious. I’m eating a bowl right now. I’ve tried other recipes that are very dense with lentils. This is perfect. Thank you!
Can I use fresh diced tomatoes instead of canned
Sure, fresh tomatoes will work (make sure to include the liquid that comes from the tomatoes when you cut them). Enjoy!
Very good soup! You may find it too salty if you use store bought broth. I make my own broth from scratch with no salt so started with the 1 tsp and it was just right with making 1.5 times the recipe. I didn’t use the immersion blender as I like my soup really brothy.
So disappointed in this soup. I love this site and have used it many times.
Enjoyed this recipe very much. Had lots of flavor and texture. I added a bit of chopped fresh spinach. Definitely a keeper. Thank you.
I made this soup today – the only changes I made were (1) chopped 6 Roma tomatoes and added that instead of the canned chopped tomatoes (I needed to use up tomatoes from my fridge), and (2) substituted homemade vegetable stock instead of chicken stock. The result was delicious with a garlic bread and cheese side. Ty
loved this recipe — I was a Sunday dinner rock star making this! really came out great.
I’m not a huge lentil fiend but had this bag of French lentils sitting in my pantry for like 2 years. This was my first recipe I’ve tried from this blog. I was pleasantly surprised and enjoyed the heck out of this flavorable soup. Both my husband and I gobbled it up. Definitely going to try some more of her recipes.
This is my go-to soup recipe. Absolutely love it! Perfect for whole family.. usually pair it some bread.
Delicious soup, great flavor and easy to put together! 😋
Hi Jenn would it be okay to use crushed tomatoes? It’s all i have!
Hi Melissa, It won’t have quite as much texture with crushed tomatoes, but it will work. Please LMK how it turns out!
Hi Jenn, I plan to make this soon but, can’t find French lentils in any of our markets. Will green lentils still work?
Thank you for all of the wonderful recipes!
Glad you like the recipes! Yes, you can use green lentils here – just watch the cooking time carefully as they can get mushy. They will need just 20 to 25 minutes to cook. Enjoy!
Thanks, I’ll let you know how it turns out,
Made this last night, it was wonderful! While making it following the recipe I noticed you had stated common lentils were ok to use…oops, thanks for answering my silly question. 😉
🙂 Glad you enjoyed it!
I love lentil soup and have made many over the years. This is the best Lentil soup I have tasted. I did not blend the lentils in the end because they were tender. Will make a double batch next time.
Delicious! I did not purée it. I will definitely make it again!
Made the French Lentil soup last night. It was delicious and quite easy to make.
Thanks for the recipe.
How long would you cook this in an instant pot?
Hi Sharon, I don’t have enough experience with it to tell you confidently whether or not/how to convert a recipe to an instant pot, so you may want to take a peek at these tips. It looks like they could be useful. Sorry I can’t be more helpful!
I looked at other recipes for lentil soup for the Instant Pot but used Jenn’s recipe otherwise since her ratio of ingredients and spices always works out well. You can saute all the ingredients as written in the pot and then instead of boiling it, use high pressure at 18 minutes (range was between 15-20 minutes) if you are using the common brown/ green lentils. I let it naturally release for 10 minutes. Took out some of the soup and blended it and poured it back in. We have a 6 quart pot.
It was a bit thinner than I liked but I like thick soups. And the next day, it was the perfect texture. We ate it with fresh cilantro and lemon juice squeezed on top. Worked out really well and family was still asking for it after we finished the huge pot.
Thank you so much for this recipe it is absolutely delicious!! I left the bacon out and used smoked paprika like suggested and it is seriously my favourite lentil soup. 🙂
Honestly, I am impressed with how good all your recipes turn out. I made it without the bacon, I used vegetable broth instead of chicken broth, and it is delicious! I didn’t expect something that seems so “common” as soup and lentils to be so tasty. 😋
Hi Jen, I plan to make this recipe and was wondering if I use vegetable stock instead of chicken broth? Will the flavour remain same? Thank you Vids
It’s perfectly fine to use vegetable stock – it will still be delicious!
This recipe is a winner!
Hi Jenn! I just had to tell you that I made your French Lentil soup. It is wonderful & so easy to make. I ended up having to use crushed tomatoes( It was all I had in the house) & did not blend. That was all I changed. Thank you! This will be my go to recipe!! I have Tried a couple of your other recipes In the past😋❤
Another great recipe from this site! Always perfect. This is my go to website along with Italianfoodforever for great recipes. All the recipes are easy to follow with good instructions. On top of the food being delicious. Thank you.
The whole family loves this soup. We make it at least twice a month.
Absolutely delicious!
I’ll make again.
This soup is amazing. Rich, wonderful flavor. An absolute winner.
Can I used canned lentils? If so how much? And would it change the cook time?
I’ve never used canned lentils here, but I suspect they should work. I’d let the soup simmer for about 45 minutes after adding the tomatoes, broth etc. and then add the lentils in for about 5 minutes so they are heated through. And I believe you’ll need about 2.5 cups of canned lentils. Please LMK how it turns out!
Fabulous recipe! Added a tsp of cumin, some red pepper flakes and juice of half a lemon. It was a hit with everyone! This hearty soup is easy to put together and perfect for falll/winter.
This soup is delicious!!!! Was a huge hit with the family! Easy to make too. I skipped the immersion part and was still delish! 🙂
I found this recipe awhile back and has become my go-to recipe for lentil soup. It’s simple to make with ingredients I almost always have on hand and is delicious as a leftover. Love it.
Jennifer: Thank you for sharing your recipes. You always respond quickly with my questions and for that I’m appreciative. I taste your love and passion for food in your recipes! This French Lentil soup tastes so rich and flavorful yet it’s so vitamin packed. I gave my spouse a taste and he thought he was eating beef stew! I froze a batch and when thawed it tasted even better.😁
Glad you enjoyed it! ❤️
Hi, I made this soup today as I love lentils and I was feeling brave! I added a very small amount of cooking chorizo instead of 3rd slice of bacon and 2 small potatoes. This soup was absolutely delicious and the thumbs up from my houswhold critics I have shared it with some friends and will be making it again!
As some in Ireland say – go raibh míle maith agat!
This is a great recipe, one I’ll definitely make again! Followed the recipe exactly except for adding a pinch of crushed red pepper. Thanks!
My soup is simmering right now. I had thick bacon and green Spanish lentils. I have foam around the edge. Could it be too much bacon grease? I’ll skim it off if it remains.
I’ll come back and review later.
This was so easy, Jenn! And I’m not a natural cook. Thank you!
Diane
Hi Jenn,
We are soup lovers and this soup is absolutely delicious especially the next day.
It is so simple with amazing results. I have added this recipe to my “soup” box.
Thank you
M Cabral
Excellent flavor – I hated to see it disappear. The French lentils are amazing! I was pleasantly surprised to find them at our local natural food store.
A wonderful soup that is in steady rotation at our house. So cozy for a winter dinner, and a reliable hit with guests. Thank you!
This might sound odd, but sometimes I mix the leftovers With a good amount of small pasta (ex ditalini) and top with Parmesan for a different yet delightful meal. 🙂
Thank you for your wonderful recipes!
Great idea! Will try with leftovers!
I made this the other day for lunch. Very flavorful and it was great to be able to make a soup in an hour. I will be sure to make this again. I think lamb would also pair well with the lentils.
Thanks!
Love the flavor but the veggies were too crunchy even though the lentils were just right.
Judy again. I forgot but I used my little food processor for the onion and celery.
Bam.
Excellent soup. The French green lentils are perfect. I did not purée the broth because I prefer a thin broth. It certainly didn’t deter from deliciousness. One question. I have the darker Le Creuset pot. Around my handles are darker caked something which I hate but I don’t want to ruin the finish. How do you keep yours so clean? Judy
Glad you like the soup! It may look like my Dutch oven is pristine, but I just angle my camera so it doesn’t get the darker parts in the picture! 🙂 Here are some tips I found online for the best/most effective way to clean a Dutch oven. Hope you find them helpful!
This was really terrific. The best lentil soup I have made. My husband could not stop eating it.
I really loved the flavours in this recipe. I made it in my pressure cooker and it was quick and I could not get enough of it.
How many minutes in the pressure cooker?
Wow! That is seriously good lentil soup! This recipe is almost stupid easy to make. It usually takes me twice as long to make a recipe as the originating chef/cook says it will take. Not so with this one, it really is easy and and is quick to make. I would serve this soup to someone I was trying to impress!
The bacon adds incredible flavor that works very well with the lentils. Speaking of lentils, if you don’t want mushy lentils be sure to keep an eye on how fast they are cooking, they will probably surprise you.
Since I live alone and I made the entire recipe, I had plenty of left-overs to enjoy!
Hi Jenn
I made this French lentil soup several times and it’s always delicious. I also made the Smokey chickpea red lentil soup which is delicious as well. I’m wondering if I could use some of the red lentils in the French lentil soup. Would this make a difference in the flavor? Thanks for your help.
Sure, Maria – just keep in mind that the soup will taste a bit different and the red lentils will be much softer than green.
This is simple and Delicious, I didn’t have thyme. and at the end of cooking after I used the immersion blender I added more parsley & a hand full of spinach. cooked an additional 5 mins..Will Make Again !
Hi Jenn, do you rinse & soak the lentils prior to adding them to the soup? Thanks!
Amy
Hi Amy, It’s a good idea to rinse them but no need to soak.
Made the soup today. Very good, and my husband loved it too. I cheated a little with the proportions, as I had a larger can of tomatoes and less chicken broth. It still came out great. However, I omitted the salt altogether, because of the bacon and the broth. I am glad I did. It definitely was salty enough. So I would caution everybody to read the labels on cans and to be cautious, unless they like really salty soup. Other than that, great recipe!
Delicious -next time I’ll make a double recipe.
I’m glad I doubled the recipe too! Delicious! Just received your cookbook in the mail yesterday and my next venture will be the pasta fagioli!
Jen!
So terrific!! Made it without the bacon for my vegetarian daughter. We added the smoked paprika.
It turned out very very good. First time using the green lentils and absolutely loved them – they keep their shape too!
The thing I like most about this soup is that you don’t need to add Parmesan or a cracker – the lentils give it what it needs. Save on the extra calories!
Excellent!! 😊