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Carla’s Lentil Soup





Yields
Makes 6 quarts; about 12 servings

Notes: If making soup a day ahead, thin with a little water if necessary and reheat before serving.

 6 slices bacon (6 oz. total), cut into 1-inch pieces
 2 onions (1 lb. total), peeled, halved, and thinly sliced
 2 carrots (8 oz. total), peeled and thinly sliced
 2 stalks celery (6 oz. total), rinsed and thinly sliced
 2 cloves garlic, peeled and minced
 4 cups dried lentils (about 1 1/2 lb.), rinsed and sorted
 1/4 cup chopped parsley
 1 teaspoon dried thyme
 1 teaspoon salt
 1/2 teaspoon pepper
 2 dried bay leaves
 2 cans (28 oz. each) diced tomatoes
 2 lemons, rinsed and cut into wedges
Step 1
1

In an 8-quart pan over medium-high heat, stir bacon until browned around edges, about 2 minutes. Add onions, carrots, celery, and garlic to pan and stir frequently until vegetables are very limp, about 10 minutes (lower heat to medium if necessary to prevent scorching).

Step 2
2

Add lentils, parsley, thyme, salt, pepper, bay leaves, and 9 cups water; bring to a boil. Reduce heat to maintain a simmer, cover, and cook, stirring occasionally, until lentils are very tender to bite, about 20 minutes. Add tomatoes, including juices, and 1 cup water; simmer uncovered for 10 minutes longer.

Step 3
3

Ladle soup into bowls and serve with lemon wedges for squeezing over individual servings.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories323
% Daily Value *
Total Fat 9.1g12%

Saturated Fat 3.1g16%
Cholesterol 9.5mg4%
Sodium 533mg24%
Total Carbohydrate 44g16%

Dietary Fiber 8.9g32%
Protein 19g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.