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Lentil Soup
Serves 4
5
from
4
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Course
Appetizer
Servings
4
people
Equipment
Large pot
Slotted spoon
Ingredients
1x
2x
3x
1
Tbsp
olive oil
3
thick slices of bacon
about 4 oz, cut into lardons
8
oz
shitake mushrooms
stems removed and sliced
2
large celery stalks
diced
2
large carrots
peeled and diced
1
large onion
diced
5
cloves
of garlic
minced
Kosher salt and black pepper
to taste
1 ½
tsp
smoked paprika
1 ½
tsp
ground coriander
2
Tbsp
tomato paste
1
cup
french green lentils
rinsed
5
cups
chicken stock
2
bay leaves
5
sprigs fresh thyme
2
sprigs fresh rosemary
⅓
cup
chopped fresh parsley
⅓
cup
chopped fresh dill
plus more for serving
1
Tbsp
red wine vinegar
EVOO
for serving
Shaved parmsean cheese
for serving
Instructions
In a large pot, add olive oil and bacon. Cook over medium heat until bacon is rendered and crisp.
Remove bacon with a slotted spoon and set aside.
Add in mushrooms and cook until tender and brown.
Add in celery, carrots, onion, and garlic. Season with salt and pepper to taste. Cook veggies until they just begin to soften, about 5 minutes.
Stir in smoked paprika, coriander, and tomato paste. Cook 2 minutes.
Add in lentils, chicken stock, bay leaves, thyme and rosemary (tied together with twine if you have it!). Bring to a boil and reduce to a simmer.
Cook on low for 40-50 minutes until lentils are tender. Keep an eye on it as this time may vary from lentil to lentil.
Turn off heat and stir in parsley, dill, and red wine vinegar.
Season to taste with salt and pepper.
Serve topped with more dill, a drizzle of EVOO, some of the reserved bacon, and shaved parmesan cheese.
Keyword
Soup
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