Name: Lentil Soup
Yield: Makes 6 Servings
Ingredients: 2 quarts chicken, turkey, pork, or duck broth; 3¼-inch-thick slices of bacon, sliced into ¼- by 1-inch strips, or a ¼-inch-thick slice of prosciutto or raw-cured country ham, cut into ¼-inch dice, or confit from 3 duck legs pulled into coarse shreds; 1 bouquet garni; 2 cups lentils; 1 celery rib, finely sliced; 1 carrot, finely sliced; 2 tablespoons unsalted butter if you’re using prosciutto or ham; 2 tablespoons duck fat if you’re using confit; 1 medium-size onion, finely sliced; 4 tablespoons unsalted butter

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Lentil soup is easier to make than most bean soups because you don’t have to soak the lentils beforehand and lentils cook very quickly—in 45 minutes to an hour or even less.

Even though you can make a lentil soup with just a little onion and some broth, I always like to include something smoky such as bacon or ham. If I have it, I also like to add confit of duck. Although I prefer pureed lentil soup, it’s also fine with the lentils left whole.

The most commonly available len