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While it may or may not be soup season where YOU are, it doesn’t matter – you should make this, immediately.
What’s with the lentil love?
There’s nothing to not love about lentils. Fiber, protein, thiamin, folate, and iron all feature in this tiny little legume. And the best part is, they taste fantastic. They happily take on the flavors of whatever you’re making them with (spice red lentil dhal is another favorite of mine), or they can shine on their own.
In this tomato lentil soup, they bring beautiful color and texture, making it a great filler, that does well if you make ahead and freeze, or if you made a big pot and ate it for lunch all week.
Also, hot tip: There’s bacon involved.
Bring on the soup!
Want more soup? Of course you do!
Lentil, Tomato & Rice Soup
- 4 slices bacon chopped
- 2 tsp olive oil
- 2 cup onion chopped
- 3/4 cup carrots peeled and chopped
- 1/2 cup arborio rice
- 1 1/2 tsp garlic minced
- 1 tsp dried thyme dried
- 1/4 cup white wine (optional)
- 14.5oz can fire roasted tomatoes
- 5 cups chicken stock or more as needed
- 3/4 cup dried red lentils rinsed and picked through
- Salt and pepper to taste
- Heat a large pot over medium-high heat. Cook the bacon until crisp.
- Remove the bacon, and drain on paper towels.
- Pour off all but 2 teaspoons of the bacon fat from the pot, add the olive oil, onion, and carrots and cook over medium-high heat, stirring, until the vegetables soften, about 5 minutes.
- Add the rice, garlic, and thyme and cook, stirring, until well combined, about 3 minutes.
- Add the wine, if using, and stir until it's almost evaporated, about a minute.
- Add the tomatoes, chicken broth, lentils, and half of the bacon and stir to combine.
- Season with salt and pepper to taste.
- Let the lentil mixture simmer, uncovered, over medium-low heat, stirring occasionally, until the lentils and the rice are tender, 20 to 30 minutes.
- Add more liquid if you like a thinner soup (test for seasoning, and adjust)
- Serve the soup in bowls with the rest of the bacon.
Tips for All Recipes on Kylee Cooks
SOURCE: Adapted from The Mom 100