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Red Lentil Soup


Recipe Info

  • Servings : 8
  • Cook Time : 1:05 h
  • Ready In : 1:05 h


  • 400g bacon
  • 2 cups yellow onions, finely chopped
  • 2 carrots, peeled and finely chopped
  • 3 large garlic cloves, peeled and chopped
  • 7 cups chicken stock or beef stock
  • 1 tsp dried thyme
  • 1⁄4 tsp celery seeds
  • 2 bay leaves
  • Salt and freshly ground pepper to taste
  • 1 1⁄2 cups red lentils


Step 1

Finely cube the bacon and sauteé in a soup pot over medium heat until crisp. Remove bacon with a slotted spoon and reserve.

Step 2

Add onions, carrot, and garlic and sauté in the bacon fat over low heat, covered, until tender and golden, about 25 minutes.

Step 3

Add the chicken or beef stock, thyme, celery seeds, bay leaves, a grinding of fresh pepper (no salt until later) and the lentils. Bring to a boil, reduce heat and cover. Simmer until lentils are very tender, about 40 minutes.

Step 4

Discard bay leaves and puree half of the soup in a food processor fitted with a steel blade, or force through the medium disc of a food mill. Return pureed soup to the pot.

Step 5

Taste and correct seasoning, adding salt if necessary. Stir in the reserved crisp bacon and simmer briefly before serving.

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