Recipe by HeatherN
A delicious, hearty soup for cold Fall evenings.
Top Review by Nutcakes
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.
- 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
Directions See How It's Made
- 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.