📝 About This Recipe
Transport yourself to a cozy Parisian bistro with this deeply flavorful, gluten-free bowl of comfort. This soup features the prized 'Lentilles Vertes du Puy', known for their peppery bite and ability to hold their shape, simmered in a rich, herb-infused broth. The addition of salty, golden-brown bacon adds a layer of smoky complexity that balances the earthiness of the legumes perfectly.
🥗 Ingredients
The Base
- 6 slices Bacon (thick-cut, diced into small lardons)
- 1 tablespoon Olive Oil (extra virgin)
- 1 Yellow Onion (medium, finely diced)
- 2 Carrots (peeled and cut into small rounds)
- 2 Celery Stalks (finely diced)
- 4 cloves Garlic (minced)
Legumes and Liquids
- 1.5 cups French Green Lentils (Puy) (rinsed and picked over)
- 6 cups Chicken or Vegetable Stock (low-sodium, certified gluten-free)
- 1 tablespoon Tomato Paste (for depth of color and flavor)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
Herbs and Seasoning
- 3 sprigs Fresh Thyme (tied with kitchen twine)
- 1 Bay Leaf (dried)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1-2 teaspoons Red Wine Vinegar (to brighten the flavors at the end)
Garnish
- 1/4 cup Fresh Parsley (flat-leaf, chopped)
- 1 Lemon (cut into wedges)
👨🍳 Instructions
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1
Place a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until the fat has rendered and the bacon is golden and crispy (about 6-8 minutes).
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2
Using a slotted spoon, remove the crispy bacon from the pot and set aside on a paper towel-lined plate. Keep about 2 tablespoons of the bacon fat in the pot; discard the rest or add a splash of olive oil if needed.
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3
Add the diced onion, carrots, and celery (the 'mirepoix') to the pot. Sauté over medium heat for 7-9 minutes until the vegetables are softened and the onions are translucent.
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4
Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly, until the tomato paste turns a deep brick red and smells fragrant.
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5
Pour in the white wine to deglaze the pot. Use a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom of the pot. Let the wine simmer for 2 minutes until reduced by half.
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6
Add the rinsed lentils, chicken stock, thyme sprigs, and bay leaf. Increase the heat to medium-high and bring the mixture to a gentle boil.
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7
Once boiling, reduce the heat to low, cover the pot partially with a lid, and let it simmer gently. Cook for 35-40 minutes, or until the lentils are tender but still hold their shape.
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8
Remove the thyme sprigs and the bay leaf and discard them.
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9
For a creamier texture, take a stick blender and pulse the soup 2-3 times just to break up some lentils, or transfer 1 cup of the soup to a blender, puree, and stir it back in. This step is optional.
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10
Stir in half of the reserved crispy bacon. Add the red wine vinegar, salt, and black pepper. Taste and adjust seasoning as needed—the vinegar is crucial for cutting through the richness.
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11
Ladle the hot soup into bowls. Top with the remaining crispy bacon and a generous sprinkle of fresh parsley.
💡 Chef's Tips
Always use French Green (Le Puy) lentils for this recipe; brown or red lentils will turn to mush and lose the signature texture. Don't salt the lentils until they are almost finished cooking, as salt can sometimes toughen the skins of legumes during the boiling process. If the soup becomes too thick upon standing or reheating, simply splash in a little extra stock or water to loosen it up. For a vegetarian version, swap the bacon for smoked paprika and use vegetable stock, though the bacon provides the classic French profile. Always finish with a splash of acid (vinegar or lemon) right before serving to wake up the earthy flavors of the lentils.
🍽️ Serving Suggestions
Serve with a side of warm, crusty gluten-free baguette to soak up the broth. Pair with a crisp, chilled glass of French Rosé or a light-bodied Pinot Noir. A simple green salad with a sharp Dijon vinaigrette complements the richness of the soup. Add a dollop of crème fraîche or Greek yogurt on top for an extra touch of decadence. For a heartier meal, serve alongside a plate of roasted root vegetables.