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Well, imagine a day when it’s gray, a little fresh wind sneaks in, and you just need a big bowl of hot soup. For me, it’s often then that I turn to my green lentil soup with smoked bacon. Honestly, it’s one of those dishes that warm the house AND the mood.
What I love about this soup is its rustic simplicity. No need for many ingredients, but the blend of flavors does all the work: the smoky taste of the bacon that seeps into the tender lentils, a true flavor cocoon.
I’ll admit I often forget to blend it at the end, because I like it when it stays a bit rustic, with pieces that add character to each spoonful. But well, you do as you prefer, huh.
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Come on, let’s dive into the recipe, you’ll see, it’s pretty simple and downright satisfying.
Essential ingredients for green lentil soup with smoked bacon
- 250 g of green lentils (preferably from Le Puy, but we use whatever we find)
- 150 g of smoked bacon in small dice or slices
- 1 large onion (I like it well browned)
- 1 carrot, cut into small pieces
- 1 celery stalk, it adds a nice little flavor but is optional
- 1 liter of water or broth (I often use homemade vegetable broth, otherwise a cube works too)
- 1 bay leaf and a sprig of thyme
- Salt and pepper to your taste
- Olive oil or butter for sautéing
How I prepare my lentil and smoked bacon soup
- First step: I start by frying the smoked bacon in a large pot without any fat. The goal is to bring out that powerful smoky flavor that will perfume the entire broth.
- Then, I add the onion, carrot, and celery, all diced into small pieces. I let them brown gently, so the vegetables caramelize a bit, because it gives an extra aroma.
- I throw in the washed lentils (this is important; I admit once I had a soup with a weird taste because I skipped this step).
- I cover with water or broth, add the bay leaf and thyme, then bring to a boil before letting it simmer gently for about 35 minutes.
- Last touch: You can either blend the soup if you like a smooth texture, or leave it as is for a more rustic and crunchy side.
- I taste and adjust salt and pepper.
Useful utensils for this recipe
- A large pot or Dutch oven to cook the soup without spilling
- A sharp knife to cut onion, carrot, celery, and bacon
- A wooden spoon, essential for stirring without damaging the pot
- An immersion blender if you like smooth soup (but honestly, not mandatory)
- A strainer to rinse the lentils
Extra tips (and my habits!) for an amazing soup
- No need to always add fat with the smoked bacon; it makes everything rich and tasty.
- I like to let it simmer longer when I have the time; it concentrates the flavors even more, like a calm hour on low heat.
- You can add a bit of chili powder or paprika to spice up the soup whenever you feel like it.
- I admit, I sometimes forget the thyme, especially if I’m in a hurry, but it makes a big difference in the end.
- When I make soup in larger quantities, I freeze portions, which saves dinners when I’m tired or lazy.
So, this lentil and bacon soup is kind of my little winter secret. A simple recipe, but one that brings the whole family together because it’s just good.
Contrary to what one might think, it doesn’t take forever, and no one complains in front of a hot plate of this earthy and smoky blend.
Besides, it’s nourishing, perfect for an evening when you just want to stay warm without any hassle. In short, try it, you’ll see, it might become one of your homemade classics.
Do green lentils need to be soaked before cooking?
No, green lentils do not require prior soaking, but it is advisable to rinse them well to remove impurities.
Can smoked bacon be replaced by something else?
Yes, you can use turkey bacon or even smoked tofu cubes for a vegetarian version.
How to store lentil soup?
It keeps well for 3 to 4 days in the fridge in an airtight container, but you can also freeze it in portions for later.
Can this soup be made without blending?
Homemade crêpes: the perfect batter for all your sweet or savory cravings
Homemade express bread: ready in 30 minutes, no kneading or hassle!
Absolutely, it’s a matter of taste: the unblended version has more texture and rusticity.
What accompaniments go well with this soup?
A good crusty piece of bread, some grated cheese, or a simple green salad go wonderfully.
