Lentil Soup

Prep Time:
20 mins
Total Time:
1 hrs

Pair lentils with your favorite vegetables to make this flavorful, hearty soup.


  • 3 strips (3 ounces) bacon, cut into ½-inch pieces

  • 1 large onion, chopped

  • 3 medium carrots, peeled, halved lengthwise, and cut into ¼-inch half-moons

  • 3 garlic cloves, minced

  • 2 tablespoons tomato paste

  • 1 ½ cups lentils, picked over and rinsed

  • ½ teaspoon dried thyme

  • 2 cans (14 ½ ounces each) reduced-sodium chicken broth (3 ½ cups)

  • 1 tablespoon red-wine vinegar

  • Coarse salt and freshly ground pepper


  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.

    lentil soup
    Chris Court

Cook's Notes

If you prefer to leave out the bacon, skip step 1, and cook the onions and carrots in 1 tablespoon olive oil. Add up to a cup more water if the lentil soup becomes too thick during cooking.

Related Articles