Everyday Lentil Soup
we're using what you have on hand!
In spirit of the winter months, with darker days and longer nights, I find myself cooking in bulk—prepping meals that I can heat up on impulse when I need something convenient yet healthy. This lentil soup is a staple for my clients and myself. Lentils are high in fiber, low in fat, and cholesterol-free, making them an ideal choice for a nutritious meal.
I love to create endless variations based on dietary restrictions and whatever I have on hand in my fridge. It’s a cozy, delicious way to use up those random items that are lingering around—like that one carrot, a few stalks of kale, and those lonesome celery stalks just waiting to be eaten before they wilt away. I hate wasting food; it truly breaks my heart to see it go to waste. That’s part of what inspired this recipe.
Last night, I had some leftover roasted chicken from takeout, so I tossed it into the pot—why not? Using leftovers is a fun way to discover new flavor combinations while utilizing what’s available. Whenever I order pho, I always ask for extra broth. I stash it away in the freezer for those moments when I need a quick boost of flavor for a meal that comes together in just 30 minutes (a la our queen Rachel Ray).
The best part about lentils is that even if you overcook them, it’s not the end of the world. They’ll break down and create a wonderfully creamy texture in your soup. Some chefs even blend half of the lentils after cooking to give their soup more body. It’s all about making the most of what you’ve got—deliciously.
If you don’t have zucchini but have a bulb of fennel, feel free to dice the fennel and add it alongside the celery. Want a little bit of sweetness? Add in a peeled and sliced apple–or don’t peel it–either way works! Don’t have any shallots? A leek works perfectly as a substitute. Recipes are guidelines that serve as a road map–I always encourage cooks to add their spin and try what speaks to them. This recipe serves as a general guide for a clean-out-your-fridge soup. There’s really no wrong way to do this, but the order in which you add the ingredients is important.
Start with your root vegetables—carrots, onions, and potatoes—along with your aromatics, as they benefit from being added first. This is also the perfect opportunity to put your personal spin on things; feel free to add any dried spices you enjoy, such as onion or garlic powder, smoked paprika, cumin, or coriander.
Later on, you can incorporate quicker-cooking items like kale, Swiss chard, or cooked chicken.
In this recipe, I used bacon because it was on hand, but guanciale or pancetta would also work well, as noted in the recipe card. I love the depth of flavor bacon adds to the soup. If you’re seeking a vegan or vegetarian option, substitute with assorted mushrooms, diced finely so they break down beautifully in the lentil soup while contributing that wonderful umami flavor.
Enjoy the process of experimenting—it’s all part of developing flavor and learning as you go.
I used french lentils (aka Lentilles du Puy) in this recipe. If you have half-full bags of green and brown lentils in your pantry, you can use those instead. I love the little speckled french lentils because they retain their shape when cooked and have a nice snappy texture. And I like a soup with texture. If using green or brown lentils, your cook time will be shorter (around 25 to 30 mins). You can also mix them just taste as you go to make sure they are cooked through. We don’t want to chip any teeth. Make sure to keep eyes on your heat, you want your lentils to be a touch al dente - low and slow.
A big part of this process is to deglaze. You will see below in step 6. I want to emphasize how important this process is in developing flavor while cooking. Deglazing is a cooking technique used to enhance flavor by incorporating the browned bits that stick to the bottom of a pan after searing meat or sautéing vegetables. After you’ve cooked your protein or veggies, you add a small amount of liquid—like wine, broth, or even vinegar—into the hot pan. In this recipe we use wine but you this process is done with so many different alternatives. The liquid helps loosen those flavorful bits, lifting them off the bottom as you scrape with a wooden spoon or spatula. This process not only creates a rich base for sauces or gravies but also intensifies the overall flavor of your dish. It’s a simple yet powerful way to make the most out of your ingredients and avoid wasting any deliciousness left behind in the pan.
Start by chopping and prepping all of your ingredients.
Next, heat the olive oil in a medium pot or dutch oven. Add the bacon and stir.
When the bacon is browned, remove from the pot and set aside. Add the onion and shallots. Stir to incorporate with the oil in the pot. Cook for a few minutes then add the garlic.
Once the garlic and onion are fragrant and the onions begin to become translucent, add the celery, carrot, a pinch of chili flake and a couple pinches of salt. Cook until the vegetables begin to soften.
After three to five minutes, add the parsley stems, canned cherry tomatoes, and a few sprigs of thyme. Give everything a good stir. Add the bacon back to the pot and allow the flavors to build together for another three to five minutes.
In the meantime, rinse your lentils using a fine mesh strainer and sift for any foreign objects (you sometimes come across tiny rocks or bits of woody grass, etc.) THIS PART IS IMPORTANT! I have found a few tiny rocks in my day while rinsing lentils. Run your fingers through them to be sure. Once rinsed, add the lentils to the pot along with 2 cups of white wine (option: if you don’t want to use wine, add 6 cups of stock and a dash of red or white vinegar instead). Allow the wine to cook off for a few minutes, then add the chicken stock. Bring your soup to a slight boil and then reduce the heat to low. Cover with a lid about 3/4 covered. Leave a little space for steam to release while the lentils cook through.
Next add the zucchini, kale, chicken and another pinch of salt to the pot. Bring everything to a boil then simmer on low until lentils are tender. About 40 minutes.
Taste for salt and black pepper. I like to finish with a big squeeze of lemon juice or tabasco (or both).
I like to have bread on hand for dipping as you see below :). I love the texture of this pillowy bread so this time I didn’t toast and with a little butter it is very yum.
Store this in the refrigerator in airtight containers for three to four days or freeze for up to three months. It’s a good thing to have on hand for cozy days when you don’t want to cook or do dishes. If cooking from frozen, allow the soup to thaw before reheating. I like to add a bit of fresh parsley and a squeeze of lemon if I’m reheating soup from the freezer. Reheating food is also a skill. Chef secret - I usually add water / stock / splash wine / pasta water when reheating any sauce that has been previously frozen.
Look at your produce drawer and see what needs some love…can you throw it in a soup? The answer is most likely yes.
XO
Coco