Lentil and Vegetable Soup with Bacon

By Jennifer Segal

Servings: 6  Total Time: 1 Hour


3 slices bacon, finely chopped

1-tablespoon olive oil

1 large yellow onion, finely chopped

1 stalk celery, finely chopped

2 medium carrots, diced

3 cloves garlic, minced

1 14.5 oz. can diced tomatoes

6 cups organic chicken broth (Better Than Bullion)

1-cup French lentils

1/2 teaspoon dried thyme

2 bay leaves

1-teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons chopped fresh parsley


Fry the bacon in a large pot over medium heat, stirring frequently, until the fat is rendered and the bacon is crisp, 4-5 minutes. Add the olive oil, onions and celery and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Add the carrots and garlic, stirring constantly, and cook 1 minute more. Add the diced tomatoes (with their juices), chicken broth, lentils, thyme, bay leaves, salt and pepper and bring to a boil. Cover partially, reduce heat to low and simmer until the lentils are tender, 45-50 minutes. Discard bay leaves.

Use an immersion blender to purée the soup until the broth is slightly thickened, or to desired consistency. (Do not purée too much or the soup will get too thick, and you’ll lose the integrity of the lentils.) If you don’t have an immersion blender, transfer about 2 cups of the soup to a blender and purée until smooth, then return the blended soup to the pot. Garnish with fresh chopped parsley. (Note: The soup may thicken as it sits; thin with a bit of water if necessary.)