Lentil Soup Recipe

Name: Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 ounces pancetta, finely cubed (optional); 1 small or 1/2 large Vidalia onion, chopped; 2 stalks celery, chopped; 3 leeks, halved and then sliced into semi-circles; 1/2 teaspoon kosher salt; 4 cloves garlic, minced; 6 cups chicken stock or vegetable stock; 1 14.5oz can of petite cut tomatoes; 1 pound French blue lentils; 2-3 Parmigiano-Reggiano rinds (optional); 1 teaspoon coriander; 1 teaspoon ground cumin; 3 tablespoons parsley or cilantro, chopped fine for garnish

Servings: persons

1 tablespoon olive oil
3 ounces pancetta, finely cubed (optional)
1 small or 1/2 large Vidalia onion, chopped
2 stalks celery, chopped
3 leeks, halved and then sliced into semi-circles
1/2 teaspoon kosher salt
4 cloves garlic, minced
6 cups chicken stock or vegetable stock
1 14.5oz can of petite cut tomatoes
1 pound French blue lentils
2-3 Parmigiano-Reggiano rinds (optional)
1 teaspoon coriander
1 teaspoon ground cumin
3 tablespoons parsley or cilantro, chopped fine for garnish

1
Heat the optional pancetta in the olive oil on medium-low heat for 10 minutes until the fat renders.
2
Add the veggies up through the leeks and the salt (if you chose to eschew the pancetta, simply add the veg to the oil) and sweat for 5-10 minutes, until the leeks soften. With a minute or two to go, add the garlic.
3
Add the stock, tomatoes and lentils, then bring to a boil. Next, reduce to a simmer and add the cheese rinds and spices.
4
Simmer this lovely concoction for 35-45 minutes, until the lentils are cooked to your liking (this will involve testing them every few minutes after the 35 minute mark). Normal and red lentils will probably be on the short side of the cooking time, Frenchies on the high side.
5
At this point, remove an amount of the soup to your blender and blend until smooth. Add this back into the pot to thicken matters slightly. I do not recommend an amount to remove because this is contingent on how smooth/thick/chunky you like your soup. I'd say around a cup is a nice balance. I don't use my precious stick blender here; it leaves behind little half-blended soup pieces and lentil shrapnel unless your puree the entire pot.
6
Using the blender allows you to completely pulverize a small amount of the soup, leaving no fragments.

860

kcal

Calories

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 3 ounces pancetta, finely cubed (optional), 1 small or 1/2 large Vidalia onion, chopped, 2 stalks celery, chopped, and more.

Yes, Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil Soup

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