Warm bowls. Steam rising. A smoky, saucy spoonful that feels like a hug. This lentil soup is built for days when you want comfort fast. It’s hearty, slightly tangy, and loaded with texture.
Why You’ll Love It
The lentils break down into a silky base while keeping a bit of bite. Crispy bacon adds a salty, crunchy contrast. Chia seeds bring subtle nuttiness and a silky lift when they bloom.
It’s thick but not heavy. The broth is saucy, savory, and layered with herbs. You’ll get a cozy aroma and juicy, satisfying spoonfuls every time.
Ready in about 30 minutes. Great for weeknights, or to make ahead for quick lunches. It freezes well, too.
Ingredients
- 1 cup brown or green lentils, rinsed and picked over
- 4 cups low-sodium chicken or vegetable broth
- 3 slices bacon, chopped (or pancetta)
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 tablespoon chia seeds
- 2 tablespoons chopped fresh parsley or cilantro
- 2 tablespoons olive oil (if skipping bacon)
- Salt and black pepper to taste
- Fresh lemon wedges for serving
If you prefer a vegetarian version, swap the bacon for smoked paprika and a splash of liquid smoke. See the Variations section for more swaps and additions.
Step-by-Step Instructions
- Heat a large heavy-bottomed pot over medium heat. Add the chopped bacon and cook until it’s crispy and golden. Remove most of the fat, leaving about one tablespoon for flavor.
- Add the onion, carrots, and celery. Sauté for 5–7 minutes until they’re softened and slightly caramelized. The base should smell sweet and savory.
- Stir in the garlic, smoked paprika, and cumin. Cook 30–60 seconds until fragrant. Add the tomato paste and cook until it darkens slightly. This builds a deep, saucy flavor.
- Add the rinsed lentils to the pot and stir to coat. Pour in the broth and add the bay leaf. Bring to a boil, then reduce to a gentle simmer.
- Simmer uncovered for about 20–25 minutes, until the lentils are tender but not falling apart. Stir occasionally and taste the broth. Adjust seasoning with salt and pepper.
- In a small bowl, mix the chia seeds with two tablespoons of warm broth. Let them sit for 2–3 minutes until they swell and turn slightly gel-like. This thickens the soup naturally.
- Stir the chia gel into the pot. Add half of the crispy bacon back in and reserve the rest for topping. Heat through for a minute, then remove the bay leaf.
- For a creamier texture, pulse about one-third of the soup in a blender and return it to the pot. Or mash some lentils with a spoon. Both methods leave a pleasant, slightly chunky body.
- Finish with fresh chopped parsley, a squeeze of lemon, and an extra drizzle of olive oil if desired. Serve hot with the reserved crispy bacon sprinkled on top.
Expert Tips
Rinse the lentils well. Tiny stones are rare but possible. Rinsing also removes dust and ensures even cooking.
Use smoked paprika for depth. It gives a warm, smoky note that pairs beautifully with bacon. If you skip bacon, increase the smoked paprika slightly and add a drop of liquid smoke for character.
Don’t overcook to mush. Keep some lentil texture for bite. If you like it silkier, blend a portion as described. It’s a quick trick for a luscious mouthfeel.
Add acidity at the end. A squeeze of lemon brightens the whole bowl. It cuts through the richness and wakes up the herbs.
For a smoky, saucy finish, finish with a touch of good olive oil or a small pat of butter. It glazes the surface and adds shine.
Storage
Cool to room temperature before storing. Transfer into airtight containers. Refrigerate for up to 4 days. Reheat gently on the stove or in the microwave.
For longer storage, freeze in portions. Use freezer-safe bags or containers and press out excess air. Freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly to retain texture.
If the soup thickens after chilling, loosen with a splash of broth or water when reheating. A little fresh lemon keeps it lively.
Variations
- Vegetarian: Omit the bacon. Use olive oil, smoked paprika, and a teaspoon of soy sauce or tamari for umami. Add a bay leaf and a splash of red wine vinegar at the end.
- Spicy: Add 1/4 teaspoon crushed red pepper or a diced jalapeño with the onions for heat.
- Greens: Stir in a couple of handfuls of spinach, kale, or chard during the last 5 minutes of cooking.
- Protein boost: Add diced smoked sausage or shredded rotisserie chicken for extra meatiness.
- Italian twist: Swap cumin for Italian herbs and finish with grated Parmesan for a nutty finish.
Want more cozy bowls? Try similar ideas in our Comforting Stews collection or check quick ideas in Easy Weeknight Dinners. For make-ahead tips, see Meal Prep Tips.
FAQ
Q: Can I use red lentils instead of brown?
A: Yes, but red lentils cook faster and break down more. Reduce simmer time and watch the texture. They yield a creamier, thicker soup.
Q: Do chia seeds change the flavor?
A: Not much. They add a slight nuttiness and help thicken the broth. If you prefer, you can skip them or use a small cornstarch slurry instead.
Q: Can I use dried herbs?
A: Yes. Use about one-third the amount of dried herbs as you would fresh. Add dried herbs early so they rehydrate while simmering.
Q: Is this freezer-friendly?
A: Absolutely. Freeze in single portions for easy lunches. Thaw overnight and reheat gently on the stove.
For cooking lentils and timing tips, this guide is useful: Serious Eats: Guide to Lentils. For nutrition advice, see: ChooseMyPlate.
Call to Action
I’d love to hear how your bowl turned out. Leave a comment with tweaks or questions below. Rate the recipe so others can find it. Save it for later and share it with friends who love cozy, saucy dinners.
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