Lentil Soup Recipe

This Lentil Soup Recipe is a scaled-down lentil soup to have just the right consistency (neither too brothy nor overly thick) and a deep, well-rounded flavor. Selecting the right lentils is key, and the earthy flavor and firm texture of lentils is key. The earthy flavor and the firm texture of lentils du Puy seems to provide the best flavor and taste.

Sweating the lentils in a covered pan with the aromatics (along with some tomatoes and salt for an additional flavor boost) prior to adding the liquid helped the lentils remain intact.

Lentil Soup Recipe Process

Cook bacon in medium saucepan over medium heat until crisp, 5 to 7 minutes. Add onion and carrot and cook until softened, about 5 minutes. Stir in tomato, garlic, and thyme and cook until fragrant, about 30 seconds. Stir in lentils and 1/2teaspoon salt. Reduce heat to medium-low, cover, and cook until lentils have darkened, 5 to 8 minutes.

Stir in broth, water, and bay leaf, scraping up any browned bits. Bring to simmer, partially cover, and cook until lentils are tender but still hold their shape, 35 to 45 minutes.

Process 1 1/2 cups of soup in blender until smooth, about 2 minutes. Return processed soup to saucepan and stir to com.bine. Season with salt and pepper to taste. Sprinkle individual portions with parsley and drizzle with vinegar before serving.

Gently sweating the lentils with flavorful aromatics gives our lentil soup rich flavor and helps keep the delicate lentils intact.

Pureeing a few cups of the soup created a substantial, creamy base. Bacon infused our soup with smoky flavor and offered a welcome textural contrast, while parsley and a splash of balsamic vinegar provided a bright finish. This Lentil Soup Recipe will work with any type of lentil except red or yellow. Note that cooking times may vary depending on the type of lentils you use.

Lentil Soup Recipe Ingredients

2 slices bacon, chopped fine
1 small onion, chopped fine
1 carrot, peeled and cut into .-inch pieces
1 tomato, cored, seeded, and chopped fine
1 garlic clove, minced
1/4 teaspoon minced fresh thyme or pinch dried
1/2 cup dried lentils, picked over and rinsed
Salt and pepper
2 cups chicken broth
1 cup water
1 bay leaf
1 tablespoon minced fresh parsley
1 teaspoon balsamic vinegar

Lentil Soup Recipe Variation

Curried Lentil Soup
Omit bacon. Heat 1 tablespoon vegetable oil in medium saucepan over medium heat until shimmering. Add onion a carrot and proceed with recipe. Add. teaspoon curry powder and . teaspoon garam masala with tomato garlic and thyme. Substitute 1 tablespoon minced fresh cilantro for parsley.