Better, Hearty Lentil Soup (with Bacon)
Enjoy the perfect balance of flavor in this smoky lentil soup with bacon, featuring vegetables that make it hearty and comforting yet light on calories.
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
Ingredients
Roasted Tomato–Garlic Paste
- 2-3 cups chopped tomatoes use cherry tomatoes for a deeper flavor
- 2 tablespoons olive oil
- ½ teaspoon dried oregano
- 5 large garlic cloves skins on, separated
- salt about ¼ teaspoon
For the Soup
- 1 tablespoon olive oil
- 4 ounces bacon lardons or chopped bacon
- 1 large onion diced
- 1 large carrots diced
- 2 stalks celery diced
- 1 cup mushrooms i used white beech, but you can you button or cremini, roughly chopped or sliced
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 1-1¼ cups dried lentils brown or green, rinsed
- roasted tomato-garlic paste from above, or 2-3 tablespoons store-bought paste
- ½ cup dry white wine Sauvignon Blanc or Chenin Blanc
- 6-7 cups chicken broth I used homemade, you can use store-bought, perferably low sodium.
- 2-3 bay leaves
- Salt & black pepper to taste
- 1 teaspoon smoked paprika or to taste
- 1 teaspoon lemon zest plus 1 tablespoon juice
- 1 bunch Swiss chard leaves red, green or rainbow, stems removed, see notes below
- Parmesan cheese for serving, grated or shaved
- Good olive oil for finishing
Instructions
- Roast the tomatoes: Preheat the oven to 400°F. Add the chopped tomatoes to a small quarter-sheet pan along with the olive oil, dried oregano, garlic cloves, and salt. Toss well and spread into an even layer. Roast for 25–30 minutes, until the tomatoes are soft, caramelized, and jammy.
- Mash the tomatoes: Once roasted, squeeze the garlic out of its skins and mash it into the tomatoes to form a rustic, sticky tomato-garlic paste. Set aside.
- Sauté aromatics: In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the bacon and cook until browned and the fat has rendered. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot. Add the onion and cook for 5 minutes, seasoning lightly with a pinch of salt. Add the carrots and celery with another pinch of salt and cook 5 minutes. Continue cooking until the vegetables begin to soften. Stir in the mushrooms and sauté for about 2 minutes, just until they release a bit of moisture. Add the minced garlic, dried thyme and crushed red pepper flakes and let everything steam gently for about 1 minute, without browning.
- Add lentils and tomato paste: Add the lentils to the pot along with the roasted tomato-garlic paste. Stir well and let this mixture sauté for 1 minute, coating the lentils and slightly caramelizing the paste.
- Add liquids: Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 1–2 minutes. Add the chicken broth and bay leaves. Bring to a gentle simmer, cover partially, and cook for 25–35 minutes, until the lentils are tender.
- Season the soup with salt, black pepper, smoked paprika, lemon zest and lemon juice. Taste and adjust seasoning as needed. Stir in the reserved bacon and the Swiss chard, adding the stems first, then the leaves. Simmer just until the chard is tender and wilted, about 1 minute.
- Serve: Remove the bay leaves and serve with grated Parmesan and a generous drizzle of olive oil.
Notes
Swiss Chard: This recipe calls for chard leaves only. You can use the stems if desired, add them separately, and simmer for 5 minutes before adding the leaves and the bacon. You can also reserve the stems and pickle them to toss in salads for later use.
This soup keeps well in the fridge for up to 7 days in an airtight container.
Nutrition
Calories: 338kcalCarbohydrates: 36gProtein: 16gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 14mgSodium: 1112mgPotassium: 832mgFiber: 15gSugar: 7gVitamin A: 3771IUVitamin C: 14mgCalcium: 89mgIron: 5mg
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