Garlic & Thyme Lentil Soup with Crispy Bacon
Ingredients
- 4 slicesbacon
- ·yellow onion
- ·garlic
- ·carrot
- ·celery
- 1 cupbrown lentils
- 4 cupschicken broth
- 1bay leaf
- 3 sprigsfresh thyme
- ·salt
- ·black pepper
- 1 tablespoonred wine vinegar
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Dice 1 medium carrot.
- 04
Dice 2 stalks celery.
Method
- 01
Chop the bacon into 1/2-inch pieces and cook in a large pot over medium heat until crispy, about 8 minutes. Transfer to a paper towel; leave 1 tablespoon bacon fat in the pot.
- 02
Add the diced onion to the pot and cook, stirring often, until soft and translucent, about 5 minutes.
- 03
Add the minced garlic and cook for 1 minute until fragrant.
- 04
Stir in the diced carrot and celery and cook for 2 minutes.
- 05
Add the lentils, chicken broth, bay leaf, and thyme sprigs. Bring to a boil, then reduce heat to a gentle simmer.
- 06
Simmer uncovered for 25–30 minutes, stirring occasionally, until the lentils are tender but not mushy.
- 07
Remove the bay leaf and thyme sprigs. Stir in the red wine vinegar. Taste and season with salt and pepper.
- 08
Serve hot, topped with the crispy bacon pieces.
Spice Tips
For warmth, add 1/4 teaspoon smoked paprika when you add the broth. If you prefer more earthiness, stir in 1/2 teaspoon dried oregano with the thyme. A pinch of red pepper flakes at the table adds optional heat.
This soup tastes even better the next day as the flavors deepen. Reheat gently over medium-low heat, adding a splash of broth if needed. Keeps refrigerated for up to 4 days.