Lentil Soup

This is my go-to lentil soup recipe. Although I have to plan ahead a bit, it is so worth it. High in protein and vegetables, easy to make, and the kids even love it!

Feel free to garnish with parsley and serve with rice.


  • 2 cups lentils
  • 3 slices bacon, cut into 2 inch pieces
  • 1 clove garlic, finely chopped
  • 1 medium onion, sliced
  • 1 large carrot, sliced
  • 1 large stalk celery, sliced
  • 4 cups water
  • 1 chicken bouillon cube
  • 2 tbsp. snipped parsley
  • 1 tsp. salt
  • 1 bay leaf
  • 1/4 to 1/2 tsp. thyme
  • 1 can (28 oz) diced tomatoes

Measure lentils into a large sauce pan; cover with water. Heat to boiling; boil uncovered 2 minutes. Remove from heat. Cover and let stand 1 hour.

Fry bacon until limp; remove and drain. Combine all ingredients except tomatoes.

Heat to boiling. Reduce heat, cover and simmer 1 hour. Add tomatoes and simmer 15 minutes.

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