hearty lentil soup

I made the Hearty Lentil Soup for supper and it is delicious. My thanks to Laura for sharing the recipe! I made some changes, leaving a few things out, and also added ham to the soup. The changes I made are shown below in bold. My version probably makes more than Laura’s as I used more tomatoes, more chicken stock and more lentils. The soup can be made in one pot, which I like. Not much clean up.

Hearty Lentil Soup

Hearty Lentil Soup

3 slices bacon (cut into 1/4 inch pieces)
1 large onion, chopped fine (about 1 1/2cup) [DH is allergic to onions, so I substituted 2 T. dry onion flakes.]
1 c. celery, diced [I added this for a bit of bulk because I left out the onions.]
2 medium carrots, peeled and chopped medium (about 1 cup)
3 medium garlic cloves, minced or pressed through garlic press (about 1 T.)
1 can (14 1/2 oz) diced tomatoes, undrained [I used a 29 oz. can of crushed tomatoes.]
1 bay leaf
1 tsp. minced fresh thyme leaves
1 cup (7oz) lentils du puy [I used a 16 oz. bag of brown lentils, as this is all that was available in our store.]
2 c. diced ham [I added this to the original recipe.]
1tsp. salt [I used maybe 1/4 tsp. salt because I added ham to the recipe and it contains salt.]
ground black pepper
1/2 c. dry white wine [I omitted this.]
4 1/2 c. chicken broth [I used 48 oz. chicken stock.]
1 1/2 c. water
1 1/2 tsp. balsamic vinegar
3 T. minced fresh parsley leaves

Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes.

Add onions, celery, 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, dry onion, and thyme; cook until fragrant, about 30 seconds.

Stir in lentils, ham, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 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.

Puree 3 cups soup in blender until smooth, then return 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 the remaining parsley.

The balsamic vinegar is a great addition to this soup, adding wonderful flavor. I also liked the addition of the ham, but you can certainly leave that out, if you prefer.

This made a large pot of soup and we’ll have plenty of delicious leftovers. ~~Rhonda


  1. Posted January 29, 2010 at 4:20 am | Permalink

    Just because I am puzzled…. your husband is allergic to onions so you don’t use fresh ones…but you can used dried ones?
    Isn’t he still being exposed to onion?
    Holly, hollyberryelf.blogspot.com

  2. Posted January 29, 2010 at 12:41 pm | Permalink

    Holly, a little bit of the dry doesn’t seem to bother him. I have always wondered if it’s the oil in fresh onions…or something else in there that isn’t in the dry. ~~Rhonda

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