{"id":450,"date":"2010-11-08T17:35:00","date_gmt":"2010-11-08T17:35:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2010\/11\/08\/winter-french-lentils-soup\/"},"modified":"2026-06-02T13:35:39","modified_gmt":"2026-06-02T17:35:39","slug":"winter-french-lentils-soup","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2010\/11\/08\/winter-french-lentils-soup\/","title":{"rendered":"French Bistro-Style Lentil Soup with Bacon – 40 min Recipe"},"content":{"rendered":"\n
\n
\n

Today’s recipe is my French bistro-style lentil soup with bacon, made with smoky bacon in whose rendered fat I saut\u00e9 onion and garlic, along with celery, carrots, and parsley. And to give it that distinctive French touch, I add butter to the vegetable sofrito. It’s a soup as comforting as it is nourishing, and best of all: it’s ready in 40 minutes!
<\/a><\/p>\n\n\n\n

\"A<\/figure>\n\n\n
\n\n

As a member of the\u00a0Amazon Affiliate Program<\/a>\u00a0and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/em><\/p>\n\n<\/div>\n\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\tHere you’ll find…<\/strong>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t
  1. Eating like in Paris<\/a>
  2. Ingredients<\/a>
  3. How to make French Bistro-Style Lentil Soup with Bacon<\/a>
  4. FAQs<\/a>
  5. Other Legume Soups you'll Love<\/a>
  6. French Bistro-Style Lentil Soup with Bacon<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/div>\n\n\n\n
    \"Chopped<\/figure>\n<\/div><\/div>\n\n\n\n
    \n
    \n\n

    Eating like in Paris<\/em><\/em><\/h2>\n\n\n\n

    I once heard my dear Mayte Navarro, a journalist and social chronicler from Caracas, say that when she felt like eating as if she were in Paris, but going to a French restaurant wasn’t in the cards, her husband Alberto would make bistro-style onion soup, they’d uncork a bottle of wine, light the candles et voila: la vie en rose!<\/em><\/p>\n\n\n\n

    The same thing happens to me with this lentil soup, which is the closest thing to what they’d serve in a brasserie in France (although my kids say it would be better if I made an entrec\u00f4te accompagn\u00e9e des frites).<\/em><\/p>\n\n\n\n

    The thing is, I love lentils however they come:<\/em> with Spanish chorizo and potatoes<\/a><\/em>, with cilantro<\/a><\/em>, in<\/em> a good majadra<\/a><\/em>, in salads<\/a><\/em>, and of course I can’t resist a good lentil soup with bacon the way the French eat it.<\/em><\/p>\n\n\n\n

    Bon app\u00e9tit!<\/em><\/p>\n\n\n\n

    Enri<\/strong><\/em><\/p>\n\n<\/div>\n\n

    \n
    \n
    \"Enri<\/figure>\n<\/div>\n<\/div>\n<\/div>\n\n\n
    \"Chopped<\/figure>\n\n\n\n
    <\/path><\/svg><\/div>

    About du Puy lentils<\/em><\/h3><\/div>

    In France, the best lentils are du Puy<\/em>, a variety that grows in the volcanic soils of Auvergne in the center of the country. They’re so special that the French government even granted them the Appellation D’Origine Contr\u00f4l\u00e9e<\/em>. I make my lentil soup with regular everyday lentils and they work perfectly.<\/p><\/div><\/div>\n<\/div><\/div>\n\n\n\n

    \n

    Ingredients<\/h2>\n\n\n\n
    \"Close-up<\/figure>\n\n\n\n