Smoky Red Lentil Soup


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Smoky Red Lentil Soup


3 Slices Thick Cut Bacon

3 Tablespoons Olive Oil

1 Diced Yellow Onion

1 Peeled & Diced Carrot

1 Diced Celery Stalk

2 Teaspoons Minced Garlic

1 Tablespoon Tomato Paste

1 Teaspoon Smoked Paprika

¼ Cup Canned Diced Tomatoes (Drained)

¾ Cup Rinsed Red Lentils

4 Cups Chicken Broth

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Sour Cream For Garnish

Heat a sauté pan over a medium high heat and add the bacon. Cook for 5 minutes until crisp. Drain on a paper towel. Chop bacon coarsely. In a soup pot heat over a medium heat the olive oil and add the onion, carrot, celery, garlic, tomato paste and paprika. Cover and cook for 25 minutes until the vegetables are just starting to soften. Open the lid occasionally to stir. Add the tomatoes, lentils and chicken broth. Cover and cook on high heat for 40 minutes until the lentils are tender. Turn off the heat and let cool for 10 minutes. Transfer to a food processor and pulse 5 times to lightly puree some of the soup mixture. Transfer back to the soup pot and season with salt and pepper. Heat to warm. Pour soup into warmed bowls. Garnish with sour cream and bacon. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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