i wasn’t planning to make soup.
but the cold crept in through the floorboards and i needed something to fight back with heat.
there was bacon in the fridge—old but not suspicious.
lentils in the pantry—forgotten, like me last thursday.
carrots i meant to roast but didn’t.
and this soup?
it asked for nothing more than that.
What the Original Looked Like
martha starts with bacon. of course.
she crisps it low and slow, like she’s got time.
adds chopped onion, carrots, garlic. tomato paste for depth. thyme for memory.
then comes the lentils. the broth.
a simmer that fills the house without asking for permission.
she stirs in red-wine vinegar at the end—sharp, balancing.
it’s simple. deliberate.
hearty in the way a soup should be.
What I Did Differently
i used the last of my pancetta instead of bacon.
burned it a bit. smelled amazing.
added celery because it was soft and near death.
used an entire shallot alongside the onion because i didn’t want it to rot alone.
forgot to rinse the lentils. they still worked.
used water and a bouillon cube instead of proper broth.
added way more vinegar than called for.
i needed the acid.
The Way It Happened in My Kitchen
i stood over the pot like it owed me comfort.
pancetta sizzled. onions softened.
the tomato paste stained the spoon and my sleeve.
when the lentils went in, i exhaled.
it felt like building something from scraps.
something that could fill me.
i left the lid on crooked.
let it simmer until the lentils surrendered.
i tasted it straight from the pot,
burned my mouth.
tasted like forgiveness anyway.
A Few Things I Learned
vinegar at the end changes everything.
you don’t need perfect broth. or perfect anything.
just a pot. and a reason.
What I Did With the Extras
put two jars in the fridge.
froze one for the kind of future i don’t want to think about.
gave a still-warm bowl to mae.
she said it tasted “like a sweater.”
i said, “good.”
Would I Make It Again?
yes.
on any day that needs quiet.
or heat.
or both.
That’s As Much As I Remember
the lentils softened.
the carrots held their shape.
and for once, i didn’t mind the silence.
if you’re into brothy warmth, martha’s vegetable soup got me through last tuesday. equally healing. less bacon.
FAQs
no. but it helps. pancetta, smoked sausage, or nothing—it still works.
yep. skip the meat. add more veggies. maybe smoked paprika for depth.
brown or green hold their shape. red will fall apart.
use what you’ve got.
yes. cool it down. freeze flat. it reheats like it was always meant to be soup again.
because brightness at the end makes you remember things better.
Martha Stewart’s Lentil Soup – Nell’s Version
Description
a hearty, tomato-touched lentil soup that simmers down the noise. bacon optional. peace included.
Ingredients
Instructions
- Crisp the bacon. low heat. let it talk. scoop it out when golden. leave the fat.
- Sauté the veg. onions, carrots, garlic. let them soften. scrape the bottom.
- Add tomato paste. stir till it darkens. don’t walk away.
- Add lentils, thyme, broth + water. bring it up to a boil. then lower the heat. cover (or not).
- Simmer. 30–45 minutes. until lentils go tender and the smell makes you feel something.
- Finish with vinegar. a splash. then another. taste. adjust.
- Serve hot. or warm. or straight from the pot like i did.