Potage Aux Lentilles Et Aux Lard - Lentil, Bacon and Tomato Soup

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

A delicious, hearty soup for cold Fall evenings.

Ingredients Nutrition

Directions

  1. Heat the oil in a large dutch oven. Add the bacon, onions and celery and cook until softened, about 10 minutes. Don't allow to brown.
  2. Add the garlic and stir for about 1 minute.
  3. Add the lentils and stir to coat with the oil and bacon fat.
  4. Add the tomatoes, vegetable broth, thyme and bay leaves and bring to a boil.
  5. Reduce heat, cover and simmer for 40 minutes or until lentils are cooked. Add more broth if soup is getting too thick.
Most Helpful

5 5

This is my new favorite lentil soup. Good right away but GREAT the next day. Worth seekin out small french lentils. They hold their shape and have a nutty flavor. This soup comes together more quickly than the recipe indicates.

5 5

This is, without a doubt, my favorite lentil soup. I do let the bacon cook a bit longer than the onion and celery, but that is my personal preference. This is one of the few recipes that I don't actually change around! Perfect the way it is!

5 5

oh so yummy!! My oldest said he'd never had soup so good! (That says alot from a 13yr) I doubled the recipe (which equals 1lb lentils) and my 6 kids 13 and under ate the entire pot!! they all loved it! easy + quick + delicious + healthy = PERFECT! Definitely a keeper!