Lentil Soup Recipe

Pair lentils with your favorite vegetables to make this flavorful, hearty soup. There's no better way to warm up on a cold day than with a lentil soup. Add up to a cup more water if the lentil soup becomes too thick during cooking.

  • Prep:
  • Total Time:
  • Servings: 4
Lentil Soup Recipe

Source: Martha Stewart Living, March 2005

Ingredients

  • 3 strips (3 ounces) bacon, cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 3 medium carrots, peeled, halved lengthwise, and cut into 1/4-inch half-moons
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 1/2 cups lentils, picked over and rinsed
  • 1/2 teaspoon dried thyme
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (3 1/2 cups)
  • 1 tablespoon red-wine vinegar
  • Coarse salt and freshly ground pepper

Directions

  1. In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.

  2. Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.

  3. Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.

  4. Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.

Cook's Note

Note: If you prefer to leave out the bacon, skip step 1, and cook the onions and carrots in 1 tablespoon olive oil.

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