Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Lentil Soup 3.4 (454) 8 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 7, 2017 Rate PRINT Share Prep Time: 20 mins Total Time: 1 hr Servings: 4 Pair lentils with your favorite vegetables to make this flavorful, hearty soup. Ingredients 3 strips (3 ounces) bacon, cut into ½-inch pieces 1 large onion, chopped 3 medium carrots, peeled, halved lengthwise, and cut into ¼-inch half-moons 3 garlic cloves, minced 2 tablespoons tomato paste 1 ½ cups lentils, picked over and rinsed ½ teaspoon dried thyme 2 cans (14 ½ ounces each) reduced-sodium chicken broth (3 ½ cups) 1 tablespoon red-wine vinegar Coarse salt and freshly ground pepper Directions In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute. Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes. Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately. Chris Court Cook's Notes If you prefer to leave out the bacon, skip step 1, and cook the onions and carrots in 1 tablespoon olive oil. Add up to a cup more water if the lentil soup becomes too thick during cooking. Originally appeared: Martha Stewart Living, March 2005 Rate It PRINT