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Lentil Soup With Bacon

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“A way to use up some plain yogurt and have a homey soup. This soup can be prepared 3 days ahead, refrigerated and re-heated. Recipe source: Bon Appetit (April 1985)”
4hrs 30mins

Ingredients Nutrition


  1. In a large soup pot or saucepan cook bacon over medium heat until crisp. Pour off all but 2 tablespoons fat.
  2. Stir in vegetables and herbs (next 9 ingredients or onions - caraway) and reduce heat to medium low, cover and cook until vegetables are tender (20 minutes).
  3. Stir in tomato paste, paprika and chili powder and stir 3 minutes before adding the 8 cups of broth or stock.Simmer for 1 hour.
  4. Stir in lentils, covering pot partially and simmer for 2 3/4 hours, stirring frequently and adding more broth to pot if needed.
  5. Season with salt and pepper. Add more chili powder if desired and cook for another 15 minutes.(see note in description).
  6. Ladle into bowls and top with yogurt or sour cream.

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