Chef John's Black Lentil Soup

Chef John’s black lentil soup features a mixture of beluga lentils, aromatics, bacon, and spices that cook up into a thick, satisfying bowl of goodness.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 329 Calories

Ingredients

• 2 teaspoons vegetable oil
• 1 bay leaf
• salt and ground black pepper to taste
• 1 cup diced celery
• 1 cup diced carrots
• 1 pinch cayenne pepper, or to taste
• 4 ounces bacon, chopped
• 1 cup chopped yellow onion
• 5 cups chicken broth, or as needed
• 1 teaspoon extra-virgin olive oil, or as needed
• 0.25 teaspoon dried thyme
• 0.5 teaspoon ground cumin
• 1.25 cups black beluga lentils
• 0.25 cup chopped fresh flat-leaf parsley, divided

Recipe Instructions

Step 1

Heat vegetable oil in a large pot over medium heat. Cook and stir bacon in hot oil until browned and crisp, 5 to 7 minutes. Add onion, carrots, celery, and salt; cook and stir until onion is softened and translucent, about 10 minutes. Season with black pepper, cumin, thyme, and cayenne pepper.

Step 2

Pour lentils into bacon mixture and stir until completely coated in rendered bacon fat. Add chicken broth and bay leaf; bring to a simmer. Reduce the heat to low and cook, adding more chicken broth as needed, until lentils are tender, 45 minutes to 1 hour.

Step 3

Season with salt, black pepper, and cayenne pepper to taste. Stir in 3 tablespoons parsley.

Step 4

Ladle soup into bowls, sprinkle remaining parsley over top, and drizzle with extra-virgin olive oil.