French Lentil Bacon Soup

French Lentil Bacon Soup is what I make when I want something that feels indulgent but won’t wreck my macros. The smoky bacon paired with earthy lentils creates this savory depth that keeps me coming back for seconds. My brother-in-law Tom, who claims to hate “healthy food,” demolished two bowls of this last Thanksgiving and didn’t believe me when I told him it was packed with fiber and protein.

I discovered French lentils at a farmers market three years ago, and they changed how I think about lentil soup. Unlike red or yellow lentils that turn mushy, French lentils (lentilles du Puy) hold their shape and have this slightly peppery flavor. The first time I made this soup, I used regular brown lentils and ended up with something closer to porridge than soup. Now I always seek out the French variety, usually in the bulk bins at health food stores. The bacon is minimal but does heavy lifting for flavor. Those drippings become the base for sautéing the vegetables, which is where all the magic happens.

Ingredients for This Soup

French lentils are smaller and darker than regular lentils, with a greenish tint. Don’t substitute red or yellow lentils here as they break down too much. If you can’t find French lentils, regular brown or green lentils work but may get softer.

• 1 cup dried French lentils (lentilles du Puy)
• 4 slices bacon, chopped
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth (or vegetable broth)
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (adjust to taste)
• 1 tablespoon olive oil
• Fresh parsley for garnish, chopped

Making the Soup

Step 1: Rinse the French lentils thoroughly under cold running water in a fine-mesh strainer. Pick through them to remove any small stones or debris. Set aside to drain.

Step 2: Heat 1 tablespoon olive oil in your pot over medium heat. Add the chopped bacon and cook, stirring occasionally, until crispy and golden brown, about 7-8 minutes. You’ll hear wonderful sizzling and smell that irresistible bacon aroma. Don’t rush this step.

Step 3: Use a slotted spoon to remove the crispy bacon and set it aside on a paper towel-lined plate. Leave all those flavorful drippings in the pot. This fat is your flavor foundation.

Step 4: Add the diced onion, carrots, celery, and minced garlic to the bacon drippings. Sauté for about 5 minutes over medium heat, stirring frequently. The vegetables should soften and turn fragrant. The onions will become translucent. Watch the garlic carefully so it doesn’t burn.

Step 5: Add the rinsed lentils, broth, bay leaf, and dried thyme to the pot. Stir everything together. Increase heat to high and bring to a rolling boil.

Step 6: Once boiling, reduce heat to low and let the soup simmer gently, partially covered, for 35-40 minutes. Stir occasionally to prevent lentils from sticking. The lentils are done when they’re tender but still hold their shape. They should be creamy inside without any chalky texture. Start checking at 35 minutes because cooking time varies with lentil age.

Step 7: Season with salt and pepper to taste. Remember the bacon and broth add saltiness, so start with less than you think you need. I usually add about 1/2 teaspoon and adjust from there. Remove and discard the bay leaf.

Step 8: Stir most of the cooked bacon back into the soup, reserving a bit for garnish. Ladle into bowls and top with the reserved bacon and a generous sprinkle of fresh chopped parsley. Serve hot with crusty bread.

What to Serve Alongside

This soup is hearty enough to be a meal, but these sides make it feel more complete.

Crusty French Baguette: Warm, crusty baguette is essential for soaking up the smoky, flavorful broth. The chewy texture pairs perfectly with the tender lentils.

Sourdough Bread: Tangy sourdough bread adds depth and wonderful texture contrast. The slight sourness balances the bacon’s richness.

Simple Green Salad: Mixed greens with cherry tomatoes and Dijon vinaigrette provides freshness and cuts through the soup’s heartiness.

Roasted Root Vegetables: Caramelized parsnips, turnips, or beets echo the earthy lentil flavors while adding seasonal variety.

Red Wine: A glass of medium-bodied red wine like Côtes du Rhône or Pinot Noir complements the bacon’s smokiness.

More Hearty Soups Featuring Smoky Bacon

This French lentil bacon soup showcases how minimal bacon creates maximum flavor, a technique that works brilliantly in other bean-based soups. The White Bean Soup with Bacon uses similar smoky richness but delivers creamier texture from blended white beans, while both soups prove that bacon drippings create an incredible flavor foundation for sautéing vegetables.

For expanding beyond bacon-based soups while keeping that satisfying, protein-rich quality, explore the Creamy Tuscan White Bean Lemon Soup with spicy Italian sausage that delivers similar savory depth. If you’re meal prepping and want variety, pair this lentil soup with the plant-based Spinach Lentil and Butter Bean Soup featuring red lentils that break down into natural creaminess, or serve alongside the rich Cheddar Garlic Herb Potato Soup for ultimate comfort.

Storage Instructions

Store in an airtight container in the refrigerator for up to 5 days. The flavors deepen overnight, making leftovers even better.

Reheat gently on the stovetop over medium-low heat, stirring occasionally. The soup will thicken considerably as the lentils absorb liquid. Add chicken broth or water, about 1/4 cup at a time, until you reach your preferred consistency.

For best results, store the bacon separately and stir it in just before serving to keep it crispy. The soup freezes well for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating on the stove.

Common Questions

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