Back to Red-Lentil Soup with Sage and Bacon All Reviews for Red-Lentil Soup with Sage and Bacon - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Red-Lentil Soup with Sage and Bacon Credit: BEATRIZ DA COSTA Recipe Summary Servings: 4

Ingredients Ingredient Checklist 5 slices (4 ounces) bacon, cut into 1/4-inch dice 2 cloves garlic, finely chopped 1 medium onion, finely chopped 4 medium carrots, cut into 1/4-inch dice 6 fresh sage leaves, minced, plus more for garnish 1 1/2 cups red lentils 1 teaspoon ground cumin 5 cups homemade or low-sodium canned chicken stock

Gallery Red-Lentil Soup with Sage and Bacon Credit: BEATRIZ DA COSTA

Recipe Summary Servings: 4

Red-Lentil Soup with Sage and Bacon      Credit: BEATRIZ DA COSTA

Red-Lentil Soup with Sage and Bacon

Credit: BEATRIZ DA COSTA

Red-Lentil Soup with Sage and Bacon

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 5 slices (4 ounces) bacon, cut into 1/4-inch dice 2 cloves garlic, finely chopped 1 medium onion, finely chopped 4 medium carrots, cut into 1/4-inch dice 6 fresh sage leaves, minced, plus more for garnish 1 1/2 cups red lentils 1 teaspoon ground cumin 5 cups homemade or low-sodium canned chicken stock

Directions

In a large saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of paper towel, and set aside. Discard all but 1 tablespoon bacon drippings from pan.

Add the garlic, onion, and carrots to saucepan. Cook vegetable mixture over medium heat until tender, about 5 minutes. Add the minced sage, and cook 1 minute more.

Add the lentils, cumin, and chicken stock; stir to combine. Simmer until lentils are cooked and falling apart, 20 to 25 minutes.

To serve, divide the hot soup among four soup plates, and garnish with the reserved bacon and additional sage.

Reviews (13)

 Add Rating & Review     115 Ratings   5 star values:        27    4 star values:        37    3 star values:        37    2 star values:        11    1 star values:        3

Load More Reviews

Reviews (13)

Add Rating & Review     115 Ratings   5 star values:        27    4 star values:        37    3 star values:        37    2 star values:        11    1 star values:        3

Add Rating & Review

115 Ratings 5 star values: 27 4 star values: 37 3 star values: 37 2 star values: 11 1 star values: 3

115 Ratings 5 star values: 27 4 star values: 37 3 star values: 37 2 star values: 11 1 star values: 3

115 Ratings 5 star values: 27 4 star values: 37 3 star values: 37 2 star values: 11 1 star values: 3

  • 5 star values: 27 4 star values: 37 3 star values: 37 2 star values: 11 1 star values: 3

    Martha Stewart Member     Rating: 5 stars       02/24/2015   I made this recipe of red lentil, sage and bacon soup today and it is really good. I doubled the recipe because I just love lentil soup. I made some whole wheat artisan bread with rosemary to have with it. I am so full and warm all over on the cold February day. Great recipe!  

Martha Stewart Member     Rating: 4 stars       06/26/2013   Love this soup - easy weeknight meal. Left out the cumin and added a bay leaf - family loved it!  

Martha Stewart Member     Rating: Unrated       06/10/2013   Very delicious. I pureed it so my 2 year old would eat it, and then cut the bacon into little pieces and sprinkled on top. She loved it.  

Martha Stewart Member     Rating: Unrated       01/15/2013   I LOVE this soup. I first made it years ago when I was newly married and it became a staple. Four months ago we moved to Saudi Arabia. The red lentils are EASY to come by but the bacon is the trick! I did just make it again tonight, oh so good!  

Martha Stewart Member     Rating: Unrated       07/20/2012   This is my absolute favorite lentil soup recipe. The red lentils can be difficult to find, but I think they taste better and are much faster to cook than the green ones. I highly recommend this recipe to everyone!  

Martha Stewart Member     Rating: 5 stars       10/24/2011   This is now my go-to lentil soup recipe. Our grocery store doesn't carry dry red lentils so we substitute green and, although not as pretty, they're just as good. I've found that you have to bring the lentils to a boil before simmering in order for them to be "falling apart" after 20 or so minutes.  

Martha Stewart Member     Rating: Unrated       01/19/2011   I used Dry lentils....what a great way to use up what I had left from fa warm lentil salad. Very good, hearty. Be careful with the cumin!  

Martha Stewart Member     Rating: Unrated       03/01/2009   Does anyone know if I am supposed to use DRY or canned lentils?  

Martha Stewart Member     Rating: Unrated       02/27/2009   The curry powder was a great suggestion. I added a 1/2 a teaspoon as well. I also added some kale during the last 10 min of cooking. It is really thick with just 5 cups of broth, so you might want to add more. Overall it's a super easy, tasty recipe.  

Martha Stewart Member     Rating: Unrated       01/06/2009   I really liked this. I added a half teaspoon of curry powder as someone else suggested, kept the bacon in rather than using it as a garnish, and upped the sage by a couple of leaves. It reminded me of split pea soup, while my boyfriend thought it was better than split pea soup (he likes lentils a lot). Will make again, though I might add a couple handfuls of spinach when I do.  

Martha Stewart Member     Rating: Unrated       05/30/2008   The carrot probably blands it out. Perhaps some curry, as opposed to just cumin, and perhaps something besides mild sage...it seems to have potential as a base. Blackforest bacon is a recent discovery, its got a great smoky flavor, is heartier in texture. I found it at Whole Foods. I bet a drizzle of something spicy and contrasting on top as well, would liven it up. Greens pesto and white sour cream, in opposing swirls? Maybe I'm working this one too hard.  

Martha Stewart Member     Rating: Unrated       01/21/2008   Not particularly exciting soup. Rather bland.

    Martha Stewart Member

    Rating: 5 stars 02/24/2015

I made this recipe of red lentil, sage and bacon soup today and it is really good. I doubled the recipe because I just love lentil soup. I made some whole wheat artisan bread with rosemary to have with it. I am so full and warm all over on the cold February day. Great recipe!

Rating: 5 stars

Rating: 4 stars 06/26/2013

Love this soup - easy weeknight meal. Left out the cumin and added a bay leaf - family loved it!

Rating: 4 stars

Rating: Unrated 06/10/2013

Very delicious. I pureed it so my 2 year old would eat it, and then cut the bacon into little pieces and sprinkled on top. She loved it.

Rating: Unrated

Rating: Unrated 01/15/2013

I LOVE this soup. I first made it years ago when I was newly married and it became a staple. Four months ago we moved to Saudi Arabia. The red lentils are EASY to come by but the bacon is the trick! I did just make it again tonight, oh so good!

Rating: Unrated 07/20/2012

This is my absolute favorite lentil soup recipe. The red lentils can be difficult to find, but I think they taste better and are much faster to cook than the green ones. I highly recommend this recipe to everyone!

Rating: 5 stars 10/24/2011

This is now my go-to lentil soup recipe. Our grocery store doesn’t carry dry red lentils so we substitute green and, although not as pretty, they’re just as good. I’ve found that you have to bring the lentils to a boil before simmering in order for them to be “falling apart” after 20 or so minutes.

Rating: Unrated 01/19/2011

I used Dry lentils….what a great way to use up what I had left from fa warm lentil salad. Very good, hearty. Be careful with the cumin!

Rating: Unrated 03/01/2009

Does anyone know if I am supposed to use DRY or canned lentils?

Rating: Unrated 02/27/2009

The curry powder was a great suggestion. I added a 1/2 a teaspoon as well. I also added some kale during the last 10 min of cooking. It is really thick with just 5 cups of broth, so you might want to add more. Overall it’s a super easy, tasty recipe.

Rating: Unrated 01/06/2009

I really liked this. I added a half teaspoon of curry powder as someone else suggested, kept the bacon in rather than using it as a garnish, and upped the sage by a couple of leaves. It reminded me of split pea soup, while my boyfriend thought it was better than split pea soup (he likes lentils a lot). Will make again, though I might add a couple handfuls of spinach when I do.

Rating: Unrated 05/30/2008

The carrot probably blands it out. Perhaps some curry, as opposed to just cumin, and perhaps something besides mild sage…it seems to have potential as a base. Blackforest bacon is a recent discovery, its got a great smoky flavor, is heartier in texture. I found it at Whole Foods. I bet a drizzle of something spicy and contrasting on top as well, would liven it up. Greens pesto and white sour cream, in opposing swirls? Maybe I’m working this one too hard.

Rating: Unrated 01/21/2008

Not particularly exciting soup. Rather bland.

All Reviews for Red-Lentil Soup with Sage and Bacon

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Red-Lentil Soup with Sage and Bacon

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest