French Lentil Bacon Soup

Why make this recipe

French Lentil Bacon Soup is a comforting and hearty dish that combines the earthiness of lentils with the smoky flavor of bacon. This recipe is perfect for chilly days when you need something warm and filling. Plus, it’s easy to make and packed with nutrients, making it a wonderful choice for a family dinner or meal prep for the week.

How to make French Lentil Bacon Soup

Ingredients:

• 1 cup French lentils
• 4 slices of bacon, chopped
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving some drippings in the pot.
2. Add the onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
3. Stir in the garlic and cook for another minute.
4. Add the lentils, broth, thyme, bay leaf, and the cooked bacon. Bring to a boil.
5. Reduce the heat and simmer for 30-35 minutes, or until the lentils are tender.
6. Season with salt and pepper to taste.
7. Remove the bay leaf before serving.
8. Garnish with fresh parsley and serve hot.

How to serve French Lentil Bacon Soup

Serve the soup hot in bowls, garnished with chopped fresh parsley. It pairs well with crusty bread or a side salad for a complete meal. Enjoy it with your family or friends for a warming and delicious experience.

How to store French Lentil Bacon Soup

To store the soup, let it cool completely, then transfer it to an airtight container. It can be kept in the fridge for up to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. To reheat, simply thaw in the fridge overnight and warm on the stove until heated through.

Tips to make French Lentil Bacon Soup

• Make sure not to overcook the lentils; they should be tender but not mushy.
• Feel free to add your favorite vegetables, like spinach or kale, for extra nutrients.
• Adjust the seasoning according to your taste; add more spices if you like it spicier.

Variation

You can make this recipe vegetarian by omitting the bacon and using smoked paprika to give the soup a smoky flavor. Use vegetable broth for a completely meat-free version.

FAQs

1. Can I use other types of lentils?
It is best to use French lentils for this recipe because they hold their shape well during cooking. However, you can use brown or green lentils if needed, though the texture may vary.

2. How can I make this soup thicker?
If you prefer a thicker soup, you can blend a portion of it using an immersion blender and then stir it back into the pot.

3. Can I make this soup in advance?
Yes! This soup stores well and actually tastes better the next day as the flavors meld together. Just remember to store it properly.

French Lentil Bacon Soup

• Author: admin
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Soups
• Method: Stovetop
• Cuisine: French
• Diet: Non-vegetarian

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Description

A comforting and hearty soup combining earthy lentils with smoky bacon, perfect for chilly days.

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Ingredients

• 1 cup French lentils
• 4 slices of bacon, chopped
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste
• Chopped fresh parsley for garnish

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Instructions

1. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving some drippings in the pot.
2. Add the onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
3. Stir in the garlic and cook for another minute.
4. Add the lentils, broth, thyme, bay leaf, and the cooked bacon. Bring to a boil.
5. Reduce the heat and simmer for 30-35 minutes, or until the lentils are tender.
6. Season with salt and pepper to taste.
7. Remove the bay leaf before serving.
8. Garnish with fresh parsley and serve hot.

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Notes

This soup pairs well with crusty bread or a side salad. It can be stored in the fridge for up to 4 days and frozen for up to 3 months.