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Hearty Lentil Soup with Bacon

Try this hearty soup in the fall for an unbeatable bacon soup.


  • 3 slices bacon, cut into 1/4-inch pieces
  • 1 large onion
  • 2 carrots, peeled and chopped
  • 3 garlic cloves, minced
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 bay leaf
  • 1 tsp minced fresh thyme
  • 1 cup lentils, paced over and rinsed, Lentils du Puy (French green lentils) are best salt and pepper
  • 1/2 cup dry white wine
  • 4 1/2 cup chicken broth
  • 1 1/2 cups water
  • 1 1/2 tsp balsamic vinegar
  • 3 TBSP minced fresh parsley

Cooking Directions

  1. Cook bacon in Dutch oven over medium-high heat, stirring often, until crisp, about 5 minutes.
  2. Stir in onion and carrots and cook until vegetables begin to soften, about 2 minutes.
  3. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf, and thyme and cook until fragrant, about 30 seconds more.
  4. Stir in lentils, and 1/4 tsp salt. Cover, reduce heat to medium-low, and cook until vegetables have softened and lentils have darkened, about 8-10 minutes.
  5. Uncover, increase heat to high, add wine, an bring to simmer.
  6. Stir in broth and water and return to a boil. Partially cover pot, reduce heat to low and simmer until lentils are tender but still hold their shape, 30-35 minutes.
  7. Discard bay leaf. Puree 3 cups soup in blender until smooth, then return to pot. Stir in vinegar and warm soup over medium-low heat until hot, about 5 minutes.
  8. Stir in parsley and serve.

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