This lentil soup has been one of the favorite soups in our house for over 10 years. There is something so hearty, so satisfying about it — it’s very flavorful, it is incredibly easy to make, and the soup freezes like a champ. Bean soups and stews are really a spectacular way of getting some good protein and fiber into our worlds without making meat the centerpiece of every dinner. Leave out bacon, and it’s vegetarian. Leave out the finishing Parmesan, and it’s a vegan soup.

Make some Three Cheese and Prosciutto Stuffed Biscuits to serve on the side, or opt for a soup-salad combo and serve with Autumn Salad with Cranberries and Goat Cheese or Romaine, Kale, and Broccoli Salad.

Lentil Tomato Soup: This soup is very flavorful, it is incredibly easy to make, and it freezes like a champ. 

Ingredients

• Bacon – This recipe calls for half of the crisped bacon to be added right into the pot, adding flavor to the soup. The other half gets sprinkled over steaming bowls of the soup. 
• Rice – You can use any rice you have, but I love the texture of Arborio rice. Arborio is a starchy short-grain rice, usually grown in the Po Valley of Italy and most often used in risottos. It’s available at most supermarkets these days and can also be bought online.
• Lentils – Try to find French (Le Puy) or Italian lentils at specialty food stores, some supermarkets, and online. They are smaller, hold their shape better, and have excellent flavor. They are a bit pricier than regular lentils but worth the few extra bucks, I think. Regular lentils will do just fine!
• Chicken or vegetable broth – I prefer the low-sodium kind. Use vegetarian for a vegetarian or vegan soup. Feel free to add more broth if the soup seems too thick.
• Tomatoes – Canned crushed tomatoes work best.
• Onion – Chopped onion is pretty much an essential element of any flavorful soup.
• Carrots – Chopped carrots create a thicker, sweeter soup base.
• Minced garlic – The garlic will soften and mellow and blend into the dish.
• Dried thyme – Adds a subtle, bright herbal note to the soup.
• Red or white wine – This is optional, but the alcohol in the wine cooks off thoroughly, and all that’s left is a nice flavor boost.
• Kosher salt and pepper to taste – Go easy on the salt at first; you’ll want to taste it towards the end and see how salty (or not) the bacon and broth are.
• Parmesan – Add a hefty sprinkle of grated parmesan at the end for amazing flavor.
• Chopped parsley – Adds a touch of fresh green herbiness.

Variations

• You don’t have to get the Le Puy lentils or the arborio rice (see above), but those ingredients do take the soup to a different level.
• Vegetarian Lentil Soup: Skip the bacon and use a couple of teaspoons of olive oil instead, and make sure to use vegetable broth and not chicken broth.
• For a vegan soup, also skip the Parmesan at the end. 
• Make this in the slow cooker. You can saute the aromatics before adding them to the crockpot with the rest of the ingredients, or if you are in a hurry, just toss everything into the crockpot (minus the toppings) and cook on low for 6 to 8 hours.
• Switch up the cheeses: Try grated cheddar or crumbled feta instead of the Parmesan.

How to Make Lentil Tomato Soup

1. Prep the bacon: Heat a large pot over medium-high heat. Add the bacon and cook, stirring occasionally, for 4 to 5 minutes until crisped.
2. Cook onions and carrots: Remove the bacon with a slotted spoon and add the onions and carrots to the pot, stirring occasionally for 5 minutes.

3. Add in rice and seasonings: Add the garlic, rice, and thyme, and stir occasionally for 3 more minutes.

4. Add wine: Add the wine, if using, and stir for one minute until almost evaporated.
5. Add broth: Add the salt, pepper, tomatoes, lentils, half the reserved bacon, and the broth and stir to combine.

6. Let simmer: Simmer uncovered over medium-low heat for 20 to 30 minutes, stirring occasionally, until the lentils and the rice are tender.
7. Serve: Serve in bowls with a sprinkle of Parmesan on top, if desired.

8. Garnish: Add parsley and bacon!

FAQs

Storage and Reheating

• This soup will last in the fridge for up to 5 days. It can be frozen for up to 6 months. when freezing in a container or freezer-proof bag, make sure to leave a bit of headroom at the top so that when the soup expands during freezing, it won’t pop open the container.
• When cold, the soup will thicken up considerably. Reheat the soup in a pot over medium heat, stirring often until warmed throughout. The soup will loosen up a bit at this point but will likely need a bit of additional water or broth added to get it to the right consistency.
• The soup can also be heated in the microwave, in a large bowl, or in individual portions.

What to Serve With Lentil Tomato Soup

Red Salad with Citrus, Honey, and Thyme Vinaigrette

More Warming Soup Recipes

• Escarole and Spinach Soup
• Fragrant Chicken Tomato Soup
• Red Lentil, Fennel, and Chicken Slow Cooker Soup
• Simple Vegetable Soup
• Thai Chicken Noodle Soup
• Vegan Butternut Squash and Apple Soup