Monday, February 18, 2013

Lentil Soup

I love soup and I normally make it once a week during the colder weather.  This year I haven't been making soup much and I don't know why.  The other day it was so cold out and even though my plans were to make pork chops for dinner, I walked into the kitchen and automatically went for the lentils.  I had a craving for a big bowl of soup and I knew lentils were the way to go.  This soup was so simple to make and I have to admit, I was afraid that it was going to be on the bland side when it was done.  I was so wrong. This simple and easy soup was so full of flavor -how full you ask - I didn't reach for any hot sauce or red pepper (that's huge!)  Also - I was shocked to see my Little Man eat 3 bowls of this soup.  I was convinced he would take one look at the lentils and run the other way but nope - he ate 3 bowls of it.  This recipe calls for 3 slices of bacon as the only meat - I had a small piece of kielbasa in the fridge so I sauteed that up with the bacon (that's the hunk of meat you see in the picture above.)  I was so excited we had leftovers from this and when lunch came around the next day I was ready for my bowl of soup - but it was gone.  Hubby liked it too - he took the leftovers to work with him.  I guess I just need to make it again and double the recipe this time...enjoy!!!

recipe from Martha Stewart

  • 3 strips bacon, cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 3 medium carrots, peeled and cut into 1/4-inch half-moons
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 1/2 cups lentils, picked over and rinsed
  • 1/2 teaspoon dried thyme
  • 3 1/2 cups reduced-sodium chicken broth 
  • 1 tablespoon red-wine vinegar
  • Kosher salt and freshly ground pepper

  • Directions:
In a Dutch oven, cook bacon over medium-low heat until crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
Add the onion and carrots and cook until softened, about 5 minutes. Stir in the garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute more.
Now add the lentils, thyme, broth, and 2 cups water. Bring to a boil and reduce to a simmer. Cover the soup and cook until lentils are tender, 30 to 45 minutes. If the soup becomes too thick add a bit more water.
Stir in the red-wine vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.

I added a little shaved Parmesan at the end.

Last year at this time I made Artichoke Bread  

Two years ago I made PB Chocolate Chip Rice Krispie Treats

 linking up to these happening parties!


  1. Look at us with our lentil soups today! Great minds (and taste buds). This is the picture of perfect comfort food!

  2. I really need to make soup more often. This sounds great!

  3. Yum! We love lentils in our house. I love finding new ways to cook them. I hope you stop by to link-

  4. I adore soup all year long, but especially on these chilly winter days. This looks awesome!

  5. I love soup. I love lentils. I love bacon. This recipe sounds like a total winner to me!

    I'd love if you'd come join my How To Tuesday link party, too.

    - Katie B. of

  6. I have never made lentil soup and I was in the market for a good recipe. Yours looks like the one to start with. Thanks for sharing at Sugar and Dots. I hope you'll come and share at my party:

    Have a great week!

  7. Just saw your link over at Somewhat Simple’s link party and wanted to come over and check out your recipe! It looks so yummy!

    I'd love for you to link up a few recipes at my weekend link party that is going on right now @The Weekend re-Treat!

    Hope to see you there!

  8. Hi Danielle,
    Your Lentil Soup looks delicious for this cold winter day. What a great recipe! Have a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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