French Lentil Soup with Escarole

This lentil soup, with smoky bacon, Le Puy lentils, red wine, and escarole is a hearty bowl that’s perfect for a chilly day. To make the soup vegetarian, omit the bacon, sauté the vegetables in 2 tablespoons of olive oil, and use vegetable stock.

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Olive oil Bacon Carrots Celery stalks Leeks Garlic Red wine French green lentils Chicken stock Thyme leaves

Let's Make French Lentil Soup with Escarole

In a large, heavy bottomed pot or Dutch oven, cook bacon in olive oil until crisp. Remove bacon from pan with a slotted spoon and set aside.

Add carrots, leeks, and celery to the pot with 1/2 teaspoon each kosher salt and pepper. Sauté over medium-high heat until vegetables are softened and beginning to brown. Add garlic, and cook for 1 minute, until fragrant.

Deglaze the pan with red wine and cook for 1-2 minutes, scraping any browned bits from the bottom of the pot.

Stir in lentils, followed by stock, water, thyme, bay leaf, reserved bacon, and an additional 1/2 teaspoon salt.

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