Lentil Soup

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If I’m going to make a soup, this is the one. This Lentil Soup is my cozy-day, cook-it-anytime favorite — the one I’ve made in my kitchen for years. It’s simple, so healthy, and somehow more delicious than you’d ever expect from something this easy.

The smoky bacon, sautéed veggies, and tomato broth come together with hearty lentils for a soup that’s rich but light, filling but wholesome. It’s one of those recipes you make once — and then crave again the next week.

This is my go-to soup, my personal favorite, and the one my family always asks for when it gets chilly.

If you love creamy or heartier soups, My Creamy Italian Sausage & Potato Soup, Lasagna Soup, and Chicken & Gnocchi Soup — all cozy classics that pair perfectly with this one.

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6 quart heavy duty Dutch oven with lid

👝 How to Store Leftovers

Store in a airtight container in your refrigerator for 3-5 days.

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🤔 Common Questions

Do I need to soak the lentils before cooking?

No soaking needed! Just rinse and pick through the lentils to remove any debris. They’ll cook perfectly tender right in the broth within 30–40 minutes.

Can I make this soup vegetarian?

Yes! Simply skip the bacon and use olive oil to sauté the vegetables. Swap in vegetable broth for chicken broth, and you’ll still get a rich, flavorful soup — the tomato paste and Italian seasoning add plenty of depth.

Melissa Jo

Lentil Soup

5 from 1 vote

This is my go-to soup, my personal favorite, and the one my family always asks for when it gets chilly.

If you love creamy or heartier soups, My Creamy Italian Sausage & Potato Soup, Lasagna Soup, and Chicken & Gnocchi Soup — all cozy classics that pair perfectly with this one.

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings: 6 people

Course: Main Course

Cuisine: Italian

Ingredients

6 –7 slices thick-cut bacon chopped
4-5 Tbsp olive oil as needed
1 small onion chopped
2 carrots chopped
3 –4 cloves garlic chopped
2 small tomatoes chopped (or 1 cup canned diced)
2 Tbsp tomato paste
1 tsp Italian seasoning
1 tsp garlic powder
Salt and freshly cracked black pepper to taste
16 oz dried lentils rinsed and picked through — no need to soak
6 cups chicken broth
1 tbsp chicken bouillon base optional, for extra depth
2 dried bay leaves
1 hunk of Pecorino Romano rind optional but amazing
4-5 cups Water as needed to thin
To serve: drizzle of good olive oil + freshly grated Pecorino or Parmesan

Equipment

1 Dutch Oven 6 quart heavy duty Dutch oven with lid

Method

Render the bacon:

Add chopped bacon to a large soup pot over medium heat. Cook until the fat has rendered and the pieces are browned and tender, not crisp — you want that slightly soft, rich texture. Remove the bacon with a slotted spoon and set aside, leaving about 1–2 tablespoons of bacon fat in the pot.

Sauté the vegetables:

Add olive oil, then stir in onion, carrots, garlic, and tomatoes. Season with salt, pepper, garlic powder, and Italian seasoning. Cook 5–7 minutes until softened and golden at the edges.

Add flavor makers:

Stir in tomato paste and better then bouillon chicken base and cook for about 2 minute to caramelize and deepen the flavor.

Build the soup:

Stir in the lentils to coat them in all that flavor and saute 2-3 minutes in the pot. Then pour in the chicken broth. Add the cooked bacon back to the pot along with the Pecorino rind if using. Then add your 2 bay leaves.

Simmer:

Bring to a gentle boil, then reduce the heat and let it simmer uncovered for 30–40 minutes, stirring occasionally, until the lentils are tender and the soup has thickened. Add water as needed if it reduces too much — you want it hearty but spoonable.

Serve: