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 dish and the accompanying arugula salad were wonderful.
Because I don’t eat pork, I substituted turkey bacon which worked fine.
I enjoyed the soup as is. My wife likes to add Greek low or medium fat yogurt to her soups. I tried it with and without the yogurt and loved it both ways.
Thank you Jenn!
Made this a few days ago. Very simple, easy to make and we all loved it! Next time I will double the amount because we were wishing there was some for lunch two days later!
Can you recommend a good vegetable broth? My friend has a chicken allergy.
I really like Swanson.
It was delicious. I left out the bacon as I was in a hurry so I did add a bit more salt than the recipe called for. Will definitely make again. Thanks for the recipe.
I made it exactly as you described. The only exception I made was I added a little bit of kitchen bouquet because the darker color makes it seem richer. Instead of chopping the onions and celery very fine, I cut them into manageable pieces, and put them in the processor. Several pulses reduce it to small very fine chop. (I am no knife expert and I always fear that the end of my thumb will end up in the soup.)
It’s a chilly night here, and some nice hot delicious soup really hit the spot!
If one is having company, would it be possible to do all the preparation except for adding the lentils so that the dish did not sit and thicken for any length of time.? The stove could then be turned off.
So the company arrives, The liquid could then be brought to a boil, the lentils added, and the heat reduced to a simmer for 45 minutes or so. Seems practical.
I love your recipes and particularly like the pictorial aspects of your presentation. It really helps novice cookers such as me.
Hi Bill, I think that would work really well. Glad you enjoy the recipes!
Should dry lentils be rinsed or anything?
Yes, it’s a good idea to rinse them. Hope you enjoy!
Can I omit the bacon or will the lack of compromise the flavour of the soup?
Hi Lynda, it’s okay to omit it — the soup will still be tasty! 🙂
Made this soup tonight. I use vegetable bouillon. I serve with tri-color quinoa, mix in 1 tablespoon of unsweetened almond milk yogurt and 1 tablespoon of nutritional yeast. So delicious and creamy. Thank you for sharing!
Absolutely delicious. Had everything on hand to make it. Canned tomatoes used were Italian style with garlic, oregano & Basil. Otherwise followed recipe as written.
Ohhh so maybe I could use rotel tomatoes and skip going back to the store?????
Sure, you can get away with it. Enjoy!
It took all of 15 minutes to have everything in the pot simmering. I had yellow lentils on hand. It tastes wonderful without the bacon and with the added paprika!
Followed the instructions exactly with all the listed ingredients. Outstanding! Wouldn’t change a thing!
Made this today for the first time and it was a hit! My husband doesn’t love soup and he kept saying how good this was. All of my kids gobbled it up. So easy and simple ingredients. Adding this to the regular rotation!
Made this soup today and I really enjoyed it. I made the soup for my brother who is sick but had to try a bowl. I’m pleased and hope he and his wife enjoy it too.
What’s not love about lentil soup? I omit the bacon and use vegetable stock. In addition to garlic, carrot and onion, I add diced capsicum (red and green), spring onions and spinach, so it’s packed with vegetables. Once it’s in serving bowls, add a tablespoon of balsamic vinegar. Serve with sour dough bread, Kalamata olives and feta cheese.
This was magical! I couldn’t believe how tasty this was since it’s got such humble ingredients. I found the correct lentils as well, and I’m sure that made a difference. All four of us loved this soup.
We are loving your recipes, Jenn! Thank you.
Made this recipe and it is delicious! I used low-sodium broth AND cut the salt in half (personal preference). I doubled the thyme. Also added a half cup of white wine, to brighten the flavor even more.
This recipe seems like a great opportunity to up the veggies. I added about 1 1/2 cups of cubed butternut squash, just terrific. I am new to onceuponachef, though now I may become a frequent flier of this website. Thank you for a delicious meal!
Oh wow, what a delicious soup. The only change I made was to use low sodium chicken broth and to cut salt amount by half. I’ll be sure to make this again and again! Thanks for your many delicious recipes.
I’m making this French Lentil Soup today and hoping it’s going to be great. I discovered it after I made your Pasta e Fagioli which was yummy!
I love your website and am going to purchase your book/books.
Hope you enjoyed the soup (and thanks for your support of the cookbooks — I hope they become often-used tools in your kitchen)! 🙂
Jenn: This soup is one of my favorites! On the stove and simmering away right now. And you are my “go to” chef. All of your recipes are absolutely delicious. Thank you.
I love this soup. However, unless you’re using unsalted broth I would recommend omitting the salt altogether, and adjusting the seasoning later, and noting how much salt is needed for next time. Even with unsalted broth, I would half the salt. Otherwise, great recipe.
Made today for a hearty dinner. Its yummy and easy if one uses a food processor to chop the veggies. Added a leek and fresh spinach because I had both and needed to use up. Will be making again.
Hi Jennifer!
Can you recommend another french lentil brand? The one you linked from Amazon is sold out 🙁 Thank you!
Hi Joanna, Thanks for pointing that out! Bob’s Red Mill also sells green lentils (and I’ve updated the recipe with that link). Hope you enjoy the soup. 🙂
Nobody in houston carries french lentils. I drove to whole foods and sprouts. Using green. ☹️😢
Can I substitute red lentils in this recipe? Thank you!
Hi Erika, You can — just keep in mind that the soup will taste a bit different and the red lentils will be much softer than green.
Really, really yummy. My housemate (who’s a very proficient cook) was really impressed!
Only changes I made were:
– no added salt (the stock I used was already quite salty)
– extra thyme – I used half of a dried bunch which I removed before blending.
– extra blending. I was in the mood for creamy soup, and I love how everything combined to mimic a cheesy flavour.
Best soup ever!! I am so glad i didn’t do carry out today!! Definitely worth the effort!!
Do you dump out the bacon fat, or fry the vegetables in the fat?
I made this soup yesterday. I used a combo of French lentils and brown lentils and follow the rest of the recipe. It was delicious! Will definitely be making this again. Thanks!
This is the best lentil soup I’ve ever made or tasted. Followed the recipe exactly.
Made this soup vegan for my BFF. Omitted the bacon and just used olive oil. Doubled the carrot and celery and added about 3c of roasted butternut squash, 8c veggie broth, and 1T hot sauce. Pureed the veggie mix after it was cooked, then added and cooked the lentils. For my non-vegan friends served with a splash of crema on top along with the parsley. SO GOOD!!! The french lentils have so much texture which makes this soup interesting. Received RAVE reviews from all. Thank you Jenn!
Another great soup! Made exactly as instructed and it came out delicious. Sharing with a friend who loves lentil soups!
Finally found a good lentil soup recipe. Thank you! I added 1 tsp smoked paprika and some diced potato. Its easy to make and next time I will make a double batch!
Delicious. This is my favorite Lentil soup. I barely used the immersion blender because I like it a little “chunky”.
Do you think this would freeze very well?
Glad you like it! Yes, it freezes nicely; see the bottom of the recipe for freezer-friendly instructions.
First time cooking lentil soup – perfect instructions & delicious taste!
For those without the exact French lentils in the pantry (my scenario)- make the recipe anyway.
Ended up using green lentils instead of French – and we very much enjoyed this. Next time I will make a point to purchase French lentils as you recommend that.
THANKS JENNIFER
I made this soup today and it was delicious and felt in love with the flavor !!!
Thanks !
I usually use the bigger green/brown lentils and didn’t know how to cook the small French lentils. I made this recipe twice already and have loved it each time. I made it for a friend after her surgery, and she said it was the best lentil soup she’s ever tasted. Thank you!
The soup is delicious. I have made many lentil soup recipes and this is right up there at number one.
This lentil soup have become a favourite this winter. LOVE IT
Flavors were wonderful. Came out a bit salty though.
Made this and the arugula salad this past weekend. What a combination. Outstanding!!!
This is a simple, healthy, staple recipe. I substitute anchovies for the bacon since I prefer not to eat pork. It adds a layer of umami flavor and depth. I add a bit of red pepper for spice, too! Delicious.
Could you please advise how to modify this recipe for people (like my husband) who won’t eat pork? If using anchovies, how many (etc.). Thank you so much, Jenn, for the uncommon care and attention you put into each of your exceptional recipes.
Hi Moni, So glad you like the recipes! I’ve never thought about adding anchovies in this but I guess you could. I’d suggest 1 to 2, mashed. You can also either omit the bacon or add a Parmesan rind while the soup is simmering. Hope that helps!
I made this for lunch today, followed the recipe to a “T”, and it was delicious!
I’ve never made lentil soup without including diced potato but this was superb without it.
Another home run recipe! Thank you, Jenn! DELICIOUS!!!!
Excellent soup.
I used a can of fire roasted tomatoes with green chilis since that was what I had on hand. Gave it a real nice kick! Also used turkey bacon.
I’ll definitely keep this recipe and make it again.
Wow…I’ve made lentil soup a lot, but this one was so flavorful! I am a vegetarian, but decided to cook with the bacon anyway. I took the chopped bacon out before adding the veggies and stock. I really think the bacon grease added a certain depth to the flavor of this soup, and my boyfriend got to enjoy extra bacon to add to his bowl :). I also used one small yellow onion and one shallot (all I had on hand). Very good!
Great recipe!
Just finished making this. LOVE it and so does my Grandson.
I’ve made this soup countless times. It’s delicious. However, I cut back on the salt (personal taste).
Today, I had to improvise, as I did not have enough brown lentils left. I added some red lentils about 15 min later, as they cook much faster. It worked fine, and actually saved me the puréing step. 😊
Substituted the bacon with ham steak and it turned out delicious!
Absolutely delicious! Jenn, you never disappoint! You’ve become my go-to for recipes. Thank you!
I feel the same way. No wondering if recipe is good….because Jenns’ recipes are spectacular!
It would help if your article included the amount of each ingredient and not just a picture.
Hi Jack, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
I made this but was curious why only 1/2 tsp. of thyme for that much soup. I felt it needed more flavoring. Was this a mistake? I also feel it could use more bacon or else my bacon was extremely thin as it looked nothing like the amount of bacon pictured in your photo. I think giving ounces would be helpful.
Hi Nanci, The 1/2 teaspoon of thyme is not a mistake. Feel free to add more the next time you make this. And you make a good point about the bacon. I’m going to weigh three slices of bacon and add that to the recipe. Thanks for your input!
Easy to make and delicious! Happy it made more than we could eat because now I have 2 servings in the freezer for another day.
Yes! I will make this again!
I absolutely loved this soup. I was afraid for years to even try lentils. I happened to have it in a restaurant one day, and thoroughly enjoyed it. Personally, I think your recipe is better!
Made as directed. Made a double batch. Excellent. Easy to make. Thanks for the lovely soup recipe!