French Lentil Soup
Packed with vegetables and flavoured with smokey bacon and thyme, this lentil, smokey bacon and thyme soup with spinach and dill is the perfect one-pot meal when you’re after something wholesome, comforting and quick to prepare. It’s warming without being heavy, and flexible enough to suit what you’ve got in your fridge or pantry.
The beauty of this soup is how easy it is to customise. I stirred through fresh spinach and dill just before serving for a vibrant pop of colour and a fresh herbal kick. Traditionally this soup is finished with parsley only, so feel free to stick to that if you prefer a more classic approach.
You can also make this soup vegetarian by simply leaving out the bacon. A great tip for adding depth is to toss in a leftover parmesan rind while it simmers—it infuses the broth with an amazing umami richness. And if you’re after even more body, try adding a handful of diced potatoes along with the vegetables. It bulks up the soup beautifully and makes it even heartier.
When it comes to lentils, the classic version uses Lentilles de Puy, which have a lovely firm texture and deep flavour. I used canned green lentils for ease—just 15 minutes of simmering and you’re ready to go. But you can absolutely use dried lentils too—just keep an eye on the cooking time (see FAQ below).
This soup is lovely on its own, or served with a crusty slice of sourdough or buttered rye bread. Either way, it’s a satisfying, protein-rich bowl of goodness that’s even better the next day.
Why You’ll Love This Recipe
✔️ Simple & Quick – Ready in under 30 minutes with canned lentils.
✔️ Packed with Veggies – Carrots, celery, onions, spinach and herbs.
✔️ Comforting & Nutritious – Warming, filling and full of fibre and protein.
✔️ Adaptable – Swap in different greens or herbs based on what’s available.
✔️ Batch-Friendly – Perfect for meal prep or freezing for later.
FAQ
Can I use dried lentils instead of canned?
Yes! Canned lentils need just 15 minutes to simmer, while Lentilles de Puy take around 45–50 minutes, and regular dried lentils about 20–25 minutes. Just adjust the timing accordingly.
Do I have to add spinach and dill?
Not at all. Traditionally, this soup is finished with chopped parsley. The spinach and dill are optional extras for colour, flavour, and added greens.
Can I make this soup vegetarian?
Absolutely! Simply omit the bacon and use a splash of smoked paprika or a dash of soy sauce to add a similar depth of flavour.
How long does it keep?
This soup keeps well in the fridge for up to 4 days and also freezes beautifully.
Looking for more soup inspiration? I have loads more, check them out here. This recipe is inspired by Epicurious.
French Lentil Soup
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 2 tsp olive oil
- 250 g smoked bacon, cubes (see notes for vegetarian)
- 1 large onion, finely chopped
- 2-3 garlic cloves, finely chopped
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 2 twigs of thyme (or 2 tsp dried thyme)
- 1-2 bay leaves
- 1 can peeled tomatoes
- 200 g dried Lentils du Puy or green dried lentils (or 800 g canned lentils, drained, see notes)
- 750 ml chicken stock
- 300-400 g fresh spinach (optional), roughly torn
- Pepper & Salt
- Optional: 300 g potatoes, peeled and cubed into bitesize pieces, see notes
- Toppings
- 2-3 tbsp yoghurt
- Small bunch flat leaf parsley or dill, roughly chopped or torn
- Crusty bread & butter
Instructions
Heat the oil in a large sauce pan and add the bacon until crispy, ± 4 minutes
When crispy remove a few to serve as a topping (optional, you can also just leave it all in the soup, see notes).
Add the onions and sauté until translucent and fragrant, ± 3 minutes on medium heat.
Add the garlic and sauté until translucent and fragrant, ± 2 minutes on medium heat.
Add the carrot, celery and thyme and sauté until softened, ± 2 minutes.
Add the lentils, tomatoes, stock and the bayleaf and let simmer away for 20 minutes.
Take off the heat, remove the bayleaf and thyme and using a hand mixer blend the soup, breaking up the tomatoes. Only a few pulses are needed, it's nice to keep the rough texture. I pulsed about 10 times.
Taste and season with pepper and salt.
Return to the heat and add the spinach, let it wilt for ± 2 minutes and then you're ready to serve.
Serve with a drizzle of yoghurt (optional)m some fresh parsley or dill and some crusty buttered bread.
Notes
- The classic recipe is with ‘Lentils du Puy’ which are a type of french lentils, but these are sometimes harder to find. You can also use canned green lentils but you just need to watch out for differences in cooking times. The canned lentils are pretty much ready to eat, so you just need to cook them for ± 15 minutes with the rest of the soup ingredients. Dried Lentils du Puy need 45-50 minutes and regular dried lentils need about 20-25 minutes.
- For a slightly healthier option, drain away the bacon fat after frying.
- For extra flavour you could also deglaze the pan with some cognac.
- You can easily make this a vegetarian soup by leaving out the bacon. If you like, add a parmesan rind while cooking for extra flavour. Discard just before serving. I always keep my leftover parmesan rinds in the freezer.
