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–+ servings
Traditional Lentil Soup Recipe

Easy Lentil Soup Recipe

This easy lentil soup recipe is a hearty homemade comfort food made with green lentils, vegetables, smoky bacon, and simple pantry spices. This old fashioned lentil soup comes together in under an hour and is perfect for cozy weeknight dinners, meal prep, and freezing for later.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 4 slices bacon, chopped
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 ½ cups dry brown or green lentils, rinsed
  • 14.5 ounce can diced tomatoes
  • 6 cups vegetable broth or chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2-3 bay leaves
  • ¾ teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 1 ½ tablespoons red or white wine vinegar

Method
 

  1. In a large Dutch oven or soup pot, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of the drippings in the pot. Add the olive oil if needed.
  2. Add the diced onion, carrots, and celery to the pot. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Add the rinsed lentils, diced tomatoes, broth, cumin, paprika, bay leaves, salt, and black pepper. Stir everything together, then return most of the cooked bacon to the pot, reserving a little for garnish if desired.
  4. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover and cook for 30 to 35 minutes, or until the lentils are tender.
  5. Remove the bay leaves and stir in the vinegar. Taste the soup and adjust the salt and pepper as needed.
  6. Ladle into bowls and garnish with chopped parsley or cilantro, extra bacon, Parmesan cheese, or a drizzle of olive oil if desired.

Notes

  • Brown or green lentils are the best choice because they hold their shape while cooking. Avoid red lentils for this recipe since they become much softer.
  • No soaking is needed. Simply rinse the lentils well before adding them to the soup.
  • For a vegetarian version, omit the bacon and use vegetable broth. A little smoked paprika adds a similar smoky flavor.
  • If the soup becomes too thick after storing, stir in a splash of broth or water while reheating.
  • This soup tastes even better the next day as the flavors continue to develop.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freeze cooled soup for up to 3 months. Thaw overnight in the refrigerator before reheating.

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