Lentil Soup

Lynn demonstrates how to make a super easy and delicious Lentil Soup that is perfect for lunch or dinner.  This recipe serves 4 and is from Everyday Food.


  • 3 strips bacon, cut into ½" pieces
  • 1 large onion, chopped
  • 3 medium carrots, peeled, halved lengthwise and cut into ¼" half moons
  • 3 garlic cloves, minced
  • 2 Tablespoons tomato paste
  • 1-1/2 cups dried lentils, picked over, rinsed and drained
  • ½ teaspoon dried thyme
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth (3-1/2 cups)
  • 2 cups water
  • 1 Tablespoon red-wine vinegar
  • 1-1/2 teaspoon coarse salt
  • ¼ teaspoon fresh ground pepper

In a Dutch oven or soup pot (5 qt.) with a tight fitting lid, cook the bacon over medium-low heat until browned and crisp, 8-10 minutes.  Pour off all but 1 Tablespoon of  fat, if needed.

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

Add the lentils, thyme, broth and 2 cups water.  Bring to a boil; reduce to a simmer.  Cover and cook until lentils are tender, 30-45 minutes.  If the soup becomes too thick during cooking, add up to 1 cup more water.

Stir in the vinegar, 1-1/2 teaspoons salt and ¼ teaspoon fresh ground pepper.  Serve the soup immediately.

Link to Le Crueset Dutch Oven

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Lynn's Recipes: August 2013

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