This soup turns up most often on the menu at the 91st Street restaurant, where our regulars love it during the cold, icy months when New York is gray and damp. It’s a hearty and warming soup, made even more so with the addition of sausage, bacon, and pancetta—all of which can be tossed aside to make this soup ideal for vegetarians, with vegetable stock standing in for the chicken stock. This is a terrific Sunday night family meal and a delicious leftover weekday meal.–Michael Ronis
LC Beware The Bay Leaf Note
Just a reminder, beware that bay leaf lurking somewhere amidst the murky depths of this lentil soup. It’s in there. But you want to find it before it’s tickling your—or your loved ones—tonsils. Don’t forget to find it and discard it before dispensing the soup into waiting bowls and bellies.
Rustic Lentil Soup
- Quick Glance
- 45 M
- 1 H, 45 M
- Serves 4
IngredientsEmail Grocery List
- Omit the pancetta, bacon, and sausage and substitute vegetable stock for the chicken stock.
Recipe Testers Reviews
This soup is seriously good, and it’s even better the day after. I like that it is a chop and drop kind of soup. It’s a snap to throw together—except for peeling tomatoes, a job I hate. I also like that it can be made to suit a vegetarian diet for those times when I want to serve the same dish to everyone.
Upon reading this recipe again, I was delighted to see that a vegetarian version was offered, as I don’t eat pork. Vegetarian soups are often lacking in flavor, but this soup certainly didn’t disappoint. It was delicious! The choice to use green lentils made for a very nicely textured dish in which many of the lentils held their shape while just enough of them melted into a thick purée. The pieces of carrots and potatoes added to the chunky texture. As the recipe says, with a nice loaf of bread, this is dinner.
This soup was fantastic! My husband doesn’t generally love anything made with lentils, but I think this soup converted him. After several bites he declared that I should definitely make it again. I agree. It wasn’t difficult or especially time consuming, just a great soup to have bubbling away on the stove for Sunday dinner. I used hot Italian sausage which gave the soup a nice spicy edge.
This is a great go-to soup for the winter. I made a huge pot of it and put the extra in small containers in the freezer to pull out later. It is a meal in itself.