Prep 20 mins
Cook 1 hr
A delicious, hearty soup for cold Fall evenings.
- 3 tablespoons olive oil
- 2 small onions, finely chopped
- 6 garlic cloves, minced
- 2 celery ribs, sliced
- 4 ounces bacon, cut into 1/4 inch strips crosswise
- 1 1⁄3 cups lentils (Lentilles de Puy, small green French lentils)
- 2 (14 ounce) cans diced tomatoes
- 5 cups vegetable stock
- 3 sprigs thyme
- 2 bay leaves
- sea salt and pepper
- 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.
- Add the garlic and stir for about 1 minute.
- Add the lentils and stir to coat with the oil and bacon fat.
- Add the tomatoes, vegetable broth, thyme and bay leaves and bring to a boil.
- Reduce heat, cover and simmer for 40 minutes or until lentils are cooked. Add more broth if soup is getting too thick.
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.
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!
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!