Description

This hearty and flavorful lentil soup combines tender lentils with savory bacon, fresh vegetables, and aromatic spices. Perfect as a comforting meal, it can easily be made vegan by omitting the bacon. The soup is cooked on the stovetop, simmering gently until the lentils are soft and the flavors meld beautifully.

Ingredients

Scale

Legumes

1 cup dry lentils (soaked in water for 60 minutes)

Fats and Oils

2 tablespoons olive oil (or avocado oil)
3 slices cubed bacon (optional for vegan option)

Vegetables

1 yellow onion (finely diced)
2 carrots (finely cubed)
1 celery rib (finely chopped)
3 garlic cloves (minced)
handful of fresh chopped parsley

Seasonings and Condiments

salt (to taste)
pepper (to taste)
1 teaspoon paprika
1 tablespoon dry oregano
1 tablespoon tomato paste
1 cup tomato sauce (plain)

Liquids

4 cups vegetable stock (unsalted)
3 cups water

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Instructions

Soak lentils: Soak 1 cup of dry lentils in four cups of cold water for at least one hour to soften. After soaking, rinse and drain them thoroughly.
Cook bacon and heat oil: In a large pot over medium heat, add the olive oil and cubed bacon. Cook until the bacon crisps up. Optionally, discard about three-quarters of the bacon fat from the pot, leaving a small amount to sauté the vegetables.
Sauté vegetables and spices: Add the finely diced onions, celery, and carrots to the pot. Cook for several minutes until the vegetables are softened. Stir in the minced garlic and cook for one minute. Then add the oregano, salt, pepper, and paprika, adjusting seasoning to taste. Mix in the tomato paste and stir well.
Add lentils and liquids: Add the drained lentils and the tomato sauce to the pot. Pour in the vegetable stock and water. Bring the mixture to a boil over high heat, then reduce to medium-low and simmer for 35 to 40 minutes, or until the lentils are tender.
Finish and serve: Once the lentils are cooked through, remove the pot from heat and stir in a handful of freshly chopped parsley. Serve the soup warm and enjoy.

Notes

For a vegan version, omit the bacon and consider using olive oil only.
Soaking lentils reduces cooking time and improves digestibility.
You can adjust the thickness by adding more or less water or stock depending on your preference.
Taste and adjust salt and spices as you cook to suit your flavor preference.
Leftovers keep well refrigerated for up to 3 days and freeze beautifully for up to 3 months.