Lentil Soup

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This is one of those easy soups you can serve within 1 hour with just a few handy ingredients!  

I always keep my Dutch oven handy on the stove and filled with a warm soup is always very inviting and keeps you eating well.



Cindy's Tip!  Be sure to rinse your lentils out.  Just put in a colander to do this and check to make sure the lentils look good.   


  • 1 teaspoon olive oil
  • 1 small yellow onion, diced
  • 2 carrots, diced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2-3 pieces pancetta or bacon, diced
  • 1 1/4 cup dry lentils
  • 2 bay leaves
  • 4 cups low sodium chicken or vegetable broth


  1. In a large pot over medium heat add olive oil then add in onions, carrots, salt and pepper and sauté for 3 minutes. Then add in pancetta and continue to sauté until crispy.

  2. Add in lentils and stir around with a wooden spoon for about 2 minutes. Add in bay leaves then broth.

  3. Reduce heat to simmer, cover and cook for 45 minutes or until lentils are soft.

  4. Remove bay leaves before serving!

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