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Ingredients
- 1 cup French green lentils
- 1 lb bacon, cut into small cubes
- 1 large onion, finely diced
- 2 stalks celery, finely diced
- 2 medium carrots, peeled and cut into ½-inch cubes
- 3 medium potatoes, peeled and cut into ½-inch cubes
- 2 cloves garlic, finely minced
- 2 cups crushed canned tomatoes (with liquid)
- 5–6 cups chicken broth
- A few sprigs fresh thyme, finely chopped
- A few sprigs fresh rosemary, finely chopped
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, roughly chopped (for serving)
- Sour cream (optional, for serving)
Instructions
- If time allows, soak the lentils in water for 12–24 hours. Drain and rinse before cooking.
- In a large heavy-bottomed pot, cook the bacon over medium-low heat until crispy. Remove with a slotted spoon and set aside. Reserve about 4 tablespoons of bacon fat in the pot.
- Add the onion, celery, and carrots to the pot with the bacon fat. Season lightly with salt and cook over medium heat for about 8 minutes, stirring often, until softened. Add the garlic and cook for 1 minute more.
- Stir in the crushed tomatoes, scraping up any browned bits from the bottom. Add the potatoes, lentils, 5 cups of chicken broth, thyme, rosemary, bay leaves, salt, and pepper.
- Bring to a simmer and cook uncovered for 30–35 minutes, until the lentils and potatoes are tender. Add more broth if the soup thickens too much.
- Taste and adjust seasoning as needed.
- Serve hot, topped with crispy bacon, fresh parsley, and a dollop of sour cream if desired.
