I’m sharing this recipe that made me like lentils just in time for the cold weather. If you dislike lentils, you must give this recipe a try. The combination of bacon and fresh herbs will change your mind. The soup is good on it’s own, but warm bread makes it that much better.
I love this recipe because after the initial prep work of cutting and dicing, you can let it simmer on the stove and walk away to do other things. Plus, lentils are fairly inexpensive. I usually add peas and diced potatoes to make the soup even heartier. If you’re looking to cook with seasonal produce to lower the cost Bargain Babe has accumulated a list for fall. For more cold weather recipes, check out Bargain Babe’s chicken stew with carrots.
Ingredients
3 slices turkey bacon
1 large onion, chopped fine
2 medium carrots, peeled and chopped
3 medium garlic cloves, minced
1 can diced tomatoes (14 ½ ounces)
1 bay leaf
1 teaspoon minced thyme leaves
1 cup lentils
Salt and pepper to taste
4 ½ cups chicken broth
1 ½ cups water
1 ½ teaspoons balsamic vinegar
3 tablespoons minced parsley leaves
Directions
1. Fry the bacon in a stockpot or Dutch oven until crispy.
2. Let bacon render its fat and remove from pot
3. Add the onions and carrots and sauté until tender.
4. Add garlic and stir in the tomatoes, bay leaves and thyme until fragrant.
5. Stir in the lentils, salt and pepper to taste.
6. Cover and cook in medium heat for 10 minutes.
7. Add chicken broth and water and bring to a boil. Cover and simmer until the lentils are tender (30 – 35 minutes).
8. Puree 3 cups of soup in a blender until smooth and return to pot.
9. Add in balsamic vinegar and heat the soup.
10. Garnish with parsely and top with bacon.
Serves 4 to 6
Welcome to Bargain Babe! I’m Mara, and I’m so glad you’re here. I am an obsessive bargain hunter and penny pincher, and I am determined to live a full life without EVER paying full price. 
I made this recipe two nights ago and it is super yummy. I only had one carrot and a small onion and it turned out fine. If you want to make it vegetarian, leave out the bacon and use vegetable broth.
Mine took more like 45 minutes to simmer because the simmer setting on my electric stove is way too low. The lentils were still had a bite after 30 minutes.
The recipe made five servings and I’m enjoying the leftovers for lunch. I like to eat it will a small green salad and bread.
I bet this soup recipe doubles nicely, too!
I usually make this with only onions and tomatoes…I never really thought of adding other things to it.
This is a great idea. Thanks!
I always make lots of different soups in the cold weather. By making large batches and freezing serving sizes, I can cook once, and eat several times. I like making my own broth with the bones from a Costco rotisserie chicken. After the broth is cooked, I refrigerate it in order to skim off the fat. I just finished a pot of chicken veggie soup with matzo balls, to which I added fresh chopped spinach the 3rd time around. I’m not Jewish, but a Jewish pal taught me how to make tender matzo balls, and my late husband loved them, so I often make them in his memory. Makes a nice change from noodles or rice. I think lentils would also be good with this broth and veggies and seasonings. Lentils come in a variety of colors, and are very nutritious, plus being inexpensive.
@EllieD Soup and toast is my favorite winter lunch. Your matzo ball memory is so sweet. I may try to learn to make them myself. Do you have a recipe, perchance?
The matzo ball “recipe” is a cinch! Just use the box mix, follow the directions, but also add 1 tsp. baking powder and 1 TB chopped fresh parsley or dried parsley flakes. Doesn’t matter whether you make large, medium or small balls. This last time I made large ones, but think I prefer the small-to-medium size for easier eating. I simply cook the matzo balls right in the pot of soup, so they absorb the flavor of the liquid. Ta-dah! Enjoy. Also, for a change of pace from toast, try toasted English muffins. After toasting them, top with your favorite cheese and melt under the boiler. YUMMMM!!!
@EllieD Yum! I’ve never tried to make matzo balls but I’m going to buy a box of mix and test your recipe out. I ate them once at a seder when I was in high school and they were very tasty. Great comfort food. Last night the temperature dropped to 45 so the true fall weather is back. Time for more soup!
Thank you , I enjoy reading about other vegetarians as it gives me the strength to continue. I have about a thousand vegetarian feeds in my google reader, but another can’t hurt!! I did manage to find a good lentil recipe here, but I’ll be sure to try yours too. Thanks!
@Stacy Grothe ~ I’m sure that you, as a vegetarian, know that you can substitute vegetable broth for most recipes calling for a broth. Just use other vegetables for your seasoning. Both onions and lemon juice are good for adding a salty taste without loading up on sodium. Cooked tomatoes add more nutrients than raw ones. Just be careful with spices, as some are high in sodium. Lentils and beans are great for one pot cooking for a family, and inexpensive.
Thanks, and for anyone that is having trouble chopping onions without the crying, here’s an incredibly easy tip – put them in the fridge first, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more recipes.