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This creamy vegetable lentil soup is a one pot wonder that makes the house smell incredible while simmering away I reach for this recipe whenever I want a meal that feels both cozy and nourishing With a mix of lentils hearty veggies and just enough bacon to add smoky richness this soup hits the spot for chilly weeknights or when feeding a crowd
I first made this soup when my parents came to visit in the winter It became a tradition to share a pot on cold evenings and it always brings back memories of those gatherings
Ingredients
- Olive oil: provides a rich base Choose extra virgin for optimal flavor
- Bacon: brings smoky depth Pick thick cut for more texture
- Shiitake mushrooms: add an earthy savor Look for plump firm caps at the store
- Yellow onion: lends sweetness Use a hefty one for the most flavor
- Thyme: gives an herbaceous lift Fresh is best for this recipe
- Carrots: balance the smokiness with natural sweetness Pick smaller carrots for tenderness
- Celery: delivers aromatic notes and pleasant bite Select crisp stalks
- Garlic: adds savory pungency Use fresh minced for best results
- Bay leaves: build background flavor Always remove them before serving
- Sweet potato: creates creaminess and subtle sweetness Choose ones with tight unblemished skin
- Green lentils: hold their shape as they cook Go for dried lentils with a shiny exterior
- Chicken or vegetable broth: forms the light but flavorful soup base Seek out low sodium for control over seasoning
- Single cream: makes everything velvety Use fresh not ultra pasteurized
Step-by-Step Instructions
- Cook the Bacon:
- Heat olive oil in a large heavy saucepan over medium heat Add chopped bacon and cook until crisped fully Remove the bacon with a slotted spoon and set aside leaving fat in pan
- Cook the Mushrooms:
- Add shiitake mushrooms into the same pan Cook over medium high heat until they turn golden and fragrant Move cooked mushrooms to the bowl with the bacon
- Sauté the Vegetables:
- Add diced onion celery and carrots to the pan Cook over medium heat for about five to seven minutes until softened Add minced garlic thyme leaves and bay leaves Continue to cook for another five minutes letting everything become aromatic
- Add Sweet Potato and Lentils:
- Stir in small cubes of sweet potato and rinsed lentils Pour in the broth Bring to a boil then immediately lower to a simmer Cook for fifteen minutes stirring every now and then until lentils are just tender
- Blend a Portion:
- Carefully remove one cup of soup from the pot and blend until smooth If it looks too thick add about three quarters cup of boiling water Mix the blended portion back into the pot to boost creaminess
- Season and Serve:
- Taste the soup and adjust seasoning with salt and pepper A dash of sherry or balsamic vinegar at this stage adds brightness Ladle into bowls topping each with the crispy bacon and golden mushrooms and finish with a swirl of single cream
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Green lentils are my favorite because they never turn mushy and soak up all the flavors My kids always argue over who gets the chunk with the biggest piece of sweet potato This is a meal that brings everyone together
Storage Tips
Let the soup cool completely before storing Transfer to airtight containers and refrigerate for up to four days For longer storage freeze in individual portions and thaw in the fridge overnight before reheating
Ingredient Substitutions
You can use brown lentils if green are unavailable but watch the texture If shiitake mushrooms are hard to find try cremini or button mushrooms Single cream can be swapped for half and half or even coconut cream for a dairy free spin
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Serving Suggestions
Serve this soup with crunchy toasted bread or a thick slice of sourdough For a lighter meal top with a handful of fresh herbs or a dollop of plain yogurt It is also wonderful alongside a simple salad or as a starter for a larger dinner
Cultural Context
Lentil soup is a beloved staple around the world often found in French and Middle Eastern kitchens This recipe is a nod to classic French farmhouse soups but with a little extra cream for modern comfort
Commonly Asked Questions
- → Can I make this dish vegetarian?
Absolutely, simply skip the bacon and use vegetable broth instead of chicken broth. You can add extra mushrooms or a dash of smoked paprika for depth.
- → What's the best way to reheat leftovers?
Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the texture if needed. Stir occasionally and heat through.
- → Can I freeze portions for later?
Yes, this dish freezes well. Allow it to cool fully before transferring to airtight containers. Thaw and reheat as needed.
- → Can I substitute other types of lentils?
Green lentils hold their shape best, but brown lentils can be used as well. Avoid red lentils—they break down faster and may alter the texture.
- → How can I make the dish creamier?
Blend a larger portion of the soup or stir in extra single cream at the end. Adjust thickness with broth as needed.