Lentil Soup with Tomatoes and Bacon

Preparation info
  • Serves


    • Difficulty


Appears in
The Lentil Cookbook

By Ghillie Basan

Published 2016

  • About

The green or brown lentils in this classic rustic Italian soup take on the flavour of the bay leaves and rosemary, and give the soup a wonderful texture.


  • 225 g/8 oz/1 cup green or brown lentils


  1. Place the lentils in a bowl and cover with cold water. Leave to soak for 2 hours. Rinse and drain well.
  2. Heat the oil in a pan. Add the bacon and cook for 3 minutes, then stir in the onion and cook gently for 5 minutes, or until softened. Stir in the celery, carrots, rosemary, bay leaves and lentils and toss over the heat for 1 minute.
  3. Add the tomatoes an