For an almost instant soup, use canned lentils instead of dried. Add to the soup in the second step and cook for 5 minutes before adding the spinach. Canned lentils are available in well-stocked supermarkets.
Prep Time
10 minutes
Cook Time
40 minutes
Servings
4
Ingredients
3 bacon slices, chopped
1/2 carrot, finely chopped
1/2 small yellow onion, finely chopped
2 garlic cloves, minced
1 tsp. minced fresh thyme
1 tsp. salt, plus more, to taste
1 cup dried lentils, picked over and rinsed
4 cups chicken broth
2 Tbs. tomato paste
1 cup water
3 cups baby spinach, chopped
Freshly ground pepper, to taste
Directions
Sauté the bacon and vegetables
In a large saucepan over medium heat, sauté the bacon until the fat is rendered, about 5 minutes. Add the carrot and onion and cook until the onion is translucent, about 2 minutes. Add the garlic, thyme and the 1 tsp. salt and sauté until the garlic is soft, about 1 minute. Stir in the lentils.
Simmer the lentils
Add the broth, tomato paste and water, increase the heat to high and bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender to the bite, 25 to 30 minutes. Add the spinach and simmer until wilted, about 2 minutes more. Season the soup with salt and pepper. Ladle into warmed bowls and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).
Rated 5 out of
5 by
Susan from
Simple & deliciousThis soup is a winter staple in our family. Very easy, using ingredients we always have in our kitchen. Savory & warming.
Date published: 2025-03-04
Rated 3 out of
5 by
Kaych57 from
Good flavor, odd instructionsThe veggies in this one are a little on the slim side, so I bulked them up a bit and included more onion and carrot. Additionally, I'm not sure how people have rated this so high as the instructions include using a sauce pan for 5 cups of liquid. That would not have been successful. I used a stock pot instead and I'm glad I did! Overall doesn't make that much, but had good flavor.
Date published: 2022-12-13
Rated 5 out of
5 by
kdrobinette from
Delicious, healthy and easy to prepareThis recipe is perfect. I used all organic ingredients and followed the recipe exactly. Delicious! This will become a staple in my household.
Date published: 2015-05-16
Rated 5 out of
5 by
Foodie63 from
A New Comfort FoodA soup that's easy to throw together, healthy (for the most part) and filled with flavor. What's not to love? I did drain some of the bacon fat to make it a bit healthier. Added some chopped celery and used a combination of spinach and kale. Poached a chicken breast, chopped into bite size pieces and added with the greens for a more substantial soup. Perfect cold/rainy day soup.
Date published: 2014-04-08
Rated 5 out of
5 by
WGitK from
Balanced, quick and wonderfully healthy soupHighly recommended. It comes together with minimal preparation and is an excellent weeknight supper. I like to add smoked paprika, but the recipe is flawless as-is.
Date published: 2013-11-18
Rated 5 out of
5 by
dianer from
Delicious!This recipe was as easy to make as it was delicious and healthy. I had my heart (and taste buds) set on making it, but didn't realize I was out of carrots. I improvised with a parsnip instead. I plan on making this recipe a regular in my household and will try with a carrot the next time. For two, it made enough for wonderful leftovers for, at least, another meal.
Date published: 2013-01-17
Rated 5 out of
5 by
JoyousL from
Delicious!This was very easy to put together and a fantastic meal.
Date published: 2012-12-17
Rated 4 out of
5 by
rlhclark from
Easy Family PleasingI'm always looking for healthy recipes that my whole family will like. This is a great way to serve lentils and a dark, leafy green. Everyone liked this one. The bacon gives it a wonderful flavor. This only made one meal for my family of four, so I will double the recipe next time. I also added a bay leaf.
