Description
This Fail-Proof Easy Lentil Soup Recipe is the world’s most versatile, budget-friendly lentil soup. Kid-friendly, customizable and you can make it in a slow cooker.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 slices bacon, chopped
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 2 garlic cloves, chopped
- 1 teaspoon fresh thyme, stems removed and leaves minced
- 4 cups low sodium chicken broth
- 1 cup water (or more)
- 1 1/2 cups lentils, rinsed, drained
- 1 14 1/2–ounce can diced, fire-roasted tomatoes in juice
- Juice from 1 lemon
- 1 tablespoon of butter
- Salt & pepper to taste
- fresh parsley, chopped
Instructions
- Pick through lentils to remove any rocks or debris. Rinse lentils under cool water for 30 seconds then place in a large bowl, covering completely with fresh water. Allow lentils to soak for at least 30 minutes. Drain and rinse thoroughly before adding to the soup.
- Heat oil in heavy large saucepan or Dutch oven over medium–high heat. Add bacon, onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes.
- Add thyme, 4 cups broth, water, lentils and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover and simmer until lentils are tender, about 35 minutes. (For Slow Cooker: transfer all ingredients to a slow cooker. Cover and cook on “low” for 6 hours).
- Puree soup with a stick blender to develop a smoother consistency (some texture should remain). Alternately, transfer 2 cups soup (mostly solids) to an upright blender and puree until smooth. Return puree to soup in pan; thin soup with more water by 1/4 cupfuls, if too thick.
- Gently stir in lemon juice and butter until melted and fully incorporated. Season generously with salt, pepper. Ladle soup into bowls to serve. Garnish with fresh parsley, if desired.
Keywords: Lentil Soup