This delicious Martha Stewart Lentil Soup is a quick, hearty, and nutritious meal perfect for cozy days. Packed with savory bacon, tender lentils, and veggies, it’s simple to make and full of flavor. You can easily swap ingredients based on what you have in your pantry, making it a flexible and satisfying choice!
Ingredients Needed
- 3 strips (85g) bacon, cut into ½-inch (1.25 cm) pieces
- 1 large onion, chopped
- 3 medium carrots, peeled, halved lengthwise, and cut into ¼-inch (0.6 cm) half-moons
- 3 garlic cloves, minced
- 2 tablespoons (30g) tomato paste
- 1 ½ cups (300g) lentils, picked over and rinsed
- ½ teaspoon dried thyme
- 2 cans (410g each) reduced-sodium chicken broth (825ml)
- 1 tablespoon (15ml) red-wine vinegar
- Coarse salt and freshly ground pepper
How To Make Martha Stewart Lentil Soup
- Cook the Bacon: In a Dutch oven (or other 5-quart/4.7-litre pot with a tight-fitting lid), cook the bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon (15ml) fat.
- Cook the Vegetables: Add the onion and carrots, and cook until softened, about 5 minutes. Stir in the garlic, and cook until fragrant, about 30 seconds.
- Add Tomato Paste: Stir in the tomato paste, and cook for 1 minute.
- Simmer the Soup: Add the lentils, thyme, broth, and 480ml (2 cups) water. Bring to a boil, then reduce to a simmer. Cover and cook until lentils are tender, 30 to 45 minutes.
- Finish and Serve: Stir in the vinegar, 1 ½ teaspoons (7.5g) salt, and ¼ teaspoon (1.25g) pepper. Serve immediately.
Recipe Tips
- Rinse the lentils well: This helps remove any debris or dust, ensuring a cleaner and tastier soup.
- Cook bacon until crispy: Browning the bacon properly adds extra flavor to the soup, so don’t skip this step.
- Use low-sodium broth: To control the salt level, use reduced-sodium broth, and adjust salt to taste.
- Check the lentils for tenderness: Lentils cook at different rates, so make sure they’re fully tender before serving.
- Stir in vinegar at the end: Adding vinegar at the end brightens the flavors and balances the richness of the bacon.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover lentil soup cool to room temperature before storing it in an airtight container. It will stay fresh in the fridge for up to 4 days.
- Freeze: Allow the soup to cool before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw overnight in the fridge and reheat on the stove.
- Reheat: Preheat the oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover with foil. Reheat for about 20 minutes, stirring halfway through.
Nutrition Facts
Serving Size: 1 cup (approximately 227 grams)
- Calories: 127
- Total Fat: 4.6 g
- Saturated Fat: 0.7 g
- Cholesterol: 0 mg
- Sodium: 532 mg
- Potassium: 144 mg
- Total Carbohydrate: 24.4 g
- Dietary Fiber: 7.1 g
- Sugars: 1.9 g
- Protein: 10.1 g
Check out More Recipes:
- Martha Stewart Vegetable Soup
- Martha Stewart Clam Chowder
- Martha Stewart Cream Of Broccoli Soup
- Martha Stewart Cream Of Mushroom Soup
Martha Stewart Lentil Soup
Description
This delicious Martha Stewart Lentil Soup is a quick, hearty, and nutritious meal perfect for cozy days. Packed with savory bacon, tender lentils, and veggies, it’s simple to make and full of flavor. You can easily swap ingredients based on what you have in your pantry, making it a flexible and satisfying choice!
Ingredients
Instructions
- Cook the Bacon: In a Dutch oven (or other 5-quart/4.7-litre pot with a tight-fitting lid), cook the bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon (15ml) fat.
- Cook the Vegetables: Add the onion and carrots, and cook until softened, about 5 minutes. Stir in the garlic, and cook until fragrant, about 30 seconds.
- Add Tomato Paste: Stir in the tomato paste, and cook for 1 minute.
- Simmer the Soup: Add the lentils, thyme, broth, and 480ml (2 cups) water. Bring to a boil, then reduce to a simmer. Cover and cook until lentils are tender, 30 to 45 minutes.
- Finish and Serve: Stir in the vinegar, 1 ½ teaspoons (7.5g) salt, and ¼ teaspoon (1.25g) pepper. Serve immediately.
Notes
- Rinse the lentils well: This helps remove any debris or dust, ensuring a cleaner and tastier soup.
Cook bacon until crispy: Browning the bacon properly adds extra flavor to the soup, so don’t skip this step.
Use low-sodium broth: To control the salt level, use reduced-sodium broth, and adjust salt to taste.
Check the lentils for tenderness: Lentils cook at different rates, so make sure they’re fully tender before serving.
Stir in vinegar at the end: Adding vinegar at the end brightens the flavors and balances the richness of the bacon.
Martha Stewart Lentil Soup