Rating: 3.44 stars
453 Ratings
  • 5 star values: 90
  • 4 star values: 133
  • 3 star values: 139
  • 2 star values: 69
  • 1 star values: 22

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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

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.

Reviews (8)

453 Ratings
  • 5 star values: 90
  • 4 star values: 133
  • 3 star values: 139
  • 2 star values: 69
  • 1 star values: 22
Rating: 5 stars
12/06/2018
I’ve been making this soup for a couple years now and love it! My husband and our 3 kids love it too and it’s easy to make. Use red lentils otherwise it takes much longer to cook.
Rating: Unrated
01/18/2011
I used 1 strip of bacon and white wine vinegar instead of the red this time around and it was just as good, if not better. I'll be making this soup frequently.
Rating: Unrated
10/05/2009
This was really delicious! I liked that the soup was had alot of broth versus a stew-like consistency that can happen with lentil soup. Just realized that I forgot the vinegar and parmesan cheese - still great without!
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Rating: Unrated
02/11/2009
Delicious! To lighten the dish I used only one piece of bacon--which still provided enough oil for the carrots and onions. To make the soup a bit n n n n n n greenern n n n n n I added some chopped and steamed brussel sprouts shortly after adding the lentils, stock and water. I did not have the vinegar on hand, but even without it this soup was very flavorful!
Rating: Unrated
10/19/2008
This recipe was quick, easy, and tasty! I would definitely make it again. I added in some fresh parsley and next time I might add some chopped tomatoes too.
Rating: Unrated
05/03/2008
An excellent savory soup for a chilly night! The bacon really adds a lot of flavor and the shaved parmesan on top gave it a slightly nutty flavor. Looked nice with chopped parsley sprinkled on top.
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Rating: Unrated
04/21/2008
Fast, easy and delicious! We subbed out turkey bacon to keep the smoky flavor but cut the fat and doubled the recipe to store half in the freezer for later.
Rating: Unrated
03/17/2008
We try to have at least one meatless dinner per week. It's inexpensive, and gets my hubby and kids to try new and healthy things. It's easy, delicious and very filling. I have left out the bacon to make the recipe truly meatless, but the flavor of the bacon is so good in this soup that I usually continue to use it. The splash of red wine vinegar at the end really brings out the flavor of the soup. Try it with the crouton recipe from Martha's Vegetarian Lentil Soup recipe-delish! 10/10