There’s something incredibly satisfying about a bowl of Rustic Lentil Soup on a chilly day. This isn’t your basic lentil soup. It’s packed with savory bacon, smoked sausage, and aromatic vegetables that simmer together in a rich tomato broth. The green lentils become perfectly tender while keeping their shape, and chunks of Yukon Gold potatoes add that comforting, stick-to-your-ribs quality that makes this soup feel like a warm hug. Whether you’re meal prepping for the week or feeding a hungry crowd, this recipe delivers serious flavor with minimal fuss.
I love this soup, and hope you will, too!
I’ve been gatekeeping this version of the soup for many, many years. Not to intentionally keep it to myself; it’s just that it’s a regular rotation soup here at Casa SoupAddict that gets tweaked every time I make it.
But now, it’s finally settled into the form it was meant to be, and it was time to share! If you’re cutting back on beef this year and wanting to work more legume proteins into your meals, this is the soup to start with. It’s hearty and delicious, and absolutely hunger-crushing!
Rustic Lentil Soup is —
- Incredibly filling. Between the protein-rich lentils, chunky potatoes, and savory meats, this soup keeps you satisfied for hours.
- Extra flavorful. Bacon and smoked sausage add a smoky depth that makes this soup taste like it’s been simmering all day.
- Perfect for meal prep. Make a big batch on Sunday and enjoy healthy, delicious lunches all week long. It also freezes beautifully.
- Budget-friendly. Lentils are inexpensive, and this recipe stretches them with vegetables and potatoes to feed a crowd without breaking the bank.
If you love hearty lentil soups like I do, you might also enjoy my Creole Lentil Soup [8] and my Marry Me Red Lentil Soup [9]. So filling and delish!
Key Ingredients
Lentils — Lentils are the texture backbone of this hearty soup. Use brown or green lentils (note that in the packaging, dried green lentils look brown). Red lentils are too tender and will cook to mush. You could also use French du Puy green lentils or black beluga lentils — increase the soup cooking time as necessary according to the package directions to ensure the lentils are cooked through.
Bacon and Sausage — Bacon does double duty both for infusing the cooking oil with lots of bacony goodness, and to add a little meaty texture. Smoked sausage, browned well with the bacon, adds that chunky bulk that makes soups so lovable. I used a rope of pork smoked sausage, but you can substitute turkey, chicken, or even go a little zesty with andouille.
Tomatoes — My recipe uses both tomato paste and tomato sauce to build the broth. The acid from the tomatoes punches up the lentils, as they’re natural flavor pairs.
Yukon Gold Potato — Potatoes serve a couple of purposes here. They add more chunky texture, and they also temper the acidity of the tomatoes with their starchy, creamy smoothness. You can substitute sweet potatoes, but I highly recommend not leaving out the potatoes altogether without other plans to offset the acidity of the tomatoes (such as adding a splash of cream).
Aromatic Vegetables — To build on the layers of flavor, onions, celery, and carrots saute in the bacon and smoked sausage to create the base of the soup.
How to Make Rustic Lentil Soup
Ready to make the recipe? Skip to the recipe card [1] now to see the full ingredient list, quantities, prep/cooking times, and printable, detailed instructions. Or, keep scrolling for a visual walk-through and summary of making the soup.
Prep notes
Here’s a quick guide for preparing the ingredients, if you need it (excluding items that can be measured directly from a container, such as dried herbs and liquids).
- Chop the bacon into small dice.
- Slice and chop the smoked sausage into small pieces, such as quarter moons.
- Peel the onion and slice off and discard the stem and root ends. Chop into small dice.
- Clean, and cut off the rough ends of the celery ribs. Chop into small dice.
- Scrub and the carrot and cut off the stem end. Chop into small dice.
- Peel the garlic cloves and mince.
- Scrub the potatoes thoroughly and pat dry. Peel, and then cut into 3/4″ cubes.
Cook the bacon and sausage
Saute the bacon and sausage in some oil, stirring frequently to brown all sides and prevent sticking, until the sausage starts to take on golden brown coloring.
Add the aromatics and spices
Stir in the onions, celery, carrots, and potatoes and cook until the onions have softened. Add the tomato paste, garlic and herbs to a cleared area and let cook to bloom the fragrances and flavors. Mix everything together.
Add the liquids
Pour in the chicken broth and tomato sauce, and bring the soup to a boil.
Cook the lentils
Add the lentils and cook until tender. Check the pot a couple of times during the cook and adjust the liquids, if the soup is getting too stew-like. Serve with your favorite toppings.
Storing
Rustic Lentil Soup stores very well. Let the soup cool and transfer to your preferred containers. Keep the soup in the fridge for 4 to 5 days, or in the freezer for 3 months.
Frequently Asked Questions
This Rustic Lentil Soup has become a staple in my kitchen, and I hope it’ll quickly become one of your favorites, too. If you make this soup, I’d love to hear how it turns out! Leave a comment below and let me know what you think, or tag me on social media (@soupaddict) so I can see your delicious creation.
Rustic Lentil Soup
Ingredients
- 1 tablespoon olive or avocado oil
- 2 strips uncooked bacon , chopped
- 7 ounces smoked sausage link (about half of a rope) , chopped
- 1 small onion , diced
- 2 ribs celery , diced
- 1 medium carrot , peeled and diced
- 1 medium medium Yukon Gold potato , scrubbed and diced
- 3 cloves garlic , minced
- 1 tablespoon tomato paste
- 2 teaspoons dried Italian herb blend
- 1/4 teaspoon red pepper flakes
- 8 ounce can tomato sauce
- 4 cups chicken stock or bone broth
- 1 cup lentils (green or brown, rinsed well and picked through for debris)
- Salt and black pepper
Suggested toppings:
- Chopped flat-leaf parsley
- Green onion , sliced thinly
- Shredded Parmesan cheese
Instructions
- Heat the oil in a large 4-5 quart soup pot or Dutch oven over medium until the surface of the oil shimmers.
- Add the bacon and smoked sausage and cook until the bacon has browned and the sausage takes on golden edges (about 8 minutes or so). Add the onions, celery, carrots, and potatoes cook the mixture until the vegetables are tender and lightly browned (about 8 minutes. Note the potatoes will not be fully cooked at this point; that’s okay).
- Scoot the mixture to one side of the pot and add the garlic, tomato paste, herbs, pepper flakes, and a big pinch of salt to the cleared area. Stir these ingredients into the tomato paste and let cook for a minute or two to bloom the flavors, and then mix into the meat and vegetables.
- Pour in the chicken stock and tomato sauce and increase to medium-high to bring the soup to a light boil.
- Add the lentils, and adjust the heat to maintain an active simmer (bubbles actively breaking the surface but not a roiling boil). Skim off foam that forms on the surface.
- Partially cover the pot with a lid and cook the soup for 20-30 minutes, stirring occasionally, or until the lentils are tender but not mushy.
- Keep an eye on the soup to make sure it doesn’t get too thick. If it does, add a 1/2 to 1 cup of water or chicken broth to return it to a soupy consistency.
- Taste the soup, and season with salt and black pepper as desired. Add your favorite toppings and serve.