Hearty Lentil Soup
This post may contain affiliate links. Please read the disclosure policy.
Here is a thick, rich and delicious soup that will warm you up on a chilly fall evening. This hearty soup takes less than an hour to prepare, which is always great news on a busy weeknight in my house.
I made this hearty lentil soup on trick-or-treat night to warm us up after spending a few hours outside. I prepared the soup earlier in the day then placed it in a crock pot set to low heat.
The crock pot kept the soup warm for all of our guests and allowed me to interact with our guests and trick-or-treaters instead hanging out in the kitchen. Serve this soup with freshly baked corn bread for an incredibly tasty meal.
Pin this recipe now to remember it later
Hearty Lentil Soup
- 3 slices bacon, about 3 ounces, cut into 1/4-inch pieces
- 1 large onion, chopped fine (about 1 1/2 cups)
- 2 medium carrots, peeled and chopped (about 1 cup)
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 1 can, 14 1/2 ounces diced tomatoes, drained
- 1 bay leaf
- 1 teaspoon minced fresh thyme leaves
- 1 cup lentils, 7 ounces, rinsed and picked over
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1/2 cup dry white wine
- 4 1/2 cups low-sodium chicken broth
- 1 1/2 cups water
- 1 1/2 teaspoons balsamic vinegar
- 3 tablespoons minced fresh parsley leaves
- In large stockpot or Dutch oven over medium-high heat, fry bacon, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes.
- Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds.
- Stir in lentils, salt, and pepper; cover, reduce heat to medium-low, and cook until vegetables are softened, 8 to 10 minutes.
- Uncover, increase heat to high, add wine, and bring to simmer.
- Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.
- Transfer 3 cups of soup to a blender and puree until smooth. Return pureed soup to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in 2 tablespoons parsley and serve, garnishing each bowl with some of remaining parsley.
Follow me on Pinterest for daily delicious recipes!
Source: Cook’s Illustrated, January 2004