Lentil Soup

Lentil Soup

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Adjust Servings:
1.25 cups Green Lentils
1 cup, chopped Onion
1 cup, chopped Celery
1 cup, chopped Carrot
1 Bay Leaf
1 teaspoon Dried Thyme
1 teaspoon Ground Black Pepper
1 teaspoon Salt
6 cups Low Sodium Chicken Stock
3 strips Bacon

Lentil Soup

  • Serves 4
  • Medium




Did you know that lentils are one of the world’s healthiest foods?

Also, there are three variations of lentils: orange, black, and the most common, green.

Lentils are a good source of protein, stabilize blood sugar, and increase steady, slow-burning energy due its fiber and complex carbohydrates. I think that’s reason enough to add it to more dishes!

Fall is upon us and what’s better than a warm cup of soup full of veggies, lentils, oh and bacon.

Yup, this lentil soup has bacon! If you are vegetarian you can leave the bacon out of course!



Cook The Bacon & Vegetables

Add about 1 tsp of oil (I use olive oil) to a large, cold soup pot and the chopped bacon.

Turn the heat to medium heat and allow the bacon bits to become crispy.

The fat from the bacon will render naturally, that is why you will not need to add a lot of oil in the beginning.

Cook the bacon until it is crispy and try not to eat it all before you add the veggies (it's tempting, trust me).

Add the chopped onion, celery, carrot, and salt until the onion is slightly translucent, about 4 minutes.


Finish The Soup

Next, add freshly ground pepper, thyme, and the lentils.

Stir so that the lentils are evenly coated in the spices then add the chicken broth and 1 bay leaf.

Use vegetable broth if you did not add the bacon and want to keep this vegetarian.

Start with 5 cups of broth and reserve 1 cup for later as you might need it to thin out the soup.

The veggie and lentils should be covered in the broth, turn the heat up to high so that the soup comes up to a simmer, once the soup is simmering, lower the heat down to medium and cook it for 45 minutes, stirring occasionally.

If too much liquid has evaporated add more broth as needed. After about 45 minutes, taste the soup for seasoning and adjust by adding salt if necessary. I usually add 1 teaspoon.

As a garnish, I added a bit of baby arugula for a touch of green and slight bitterness, parsley is also a great option.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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