You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 3 slices bacon
  • 1 stalk celery
  • 1 medium onion
  • 1 medium carrot
  • 1 clove garlic
  • 1 can (28-ounce) diced tomatoes
  • 4 cups vegetable broth
  • 1 cup lentils


  1. Cook bacon; remove, drain and set aside. Reheat pan drippings. Add celery, onion, carrot and garlic to pan and saute until tender.
  2. Add  tomatoes and vegetable broth. Bring to a boil. Add lentils. Reduce heat and simmer until lentils are done, 30 to 45 minutes. Season with oregano, basil and thyme. Crumble bacon on top.

Recipe by Jo Marshall.

Videos You Might Also Like

The recipe was originally published as Lentil Soup on

Didn't find what you were looking for? Try another search: