Lentil Soup (Porridge)

Although this has more carbs than I usually consume, I really wanted to make a gorgeous pot of lentils since I hadn’t had one of my favorite comfort foods in months. Also, I know it says soup, but I make it more of a lentil porridge, as I prefer a really thick, filling meal as opposed to a runnier soup.

The BEST thing about this soup is the lemon zest. I have to tell you it brightens this dish in a way I never thought possible. Do NOT skip that part!

As for this batch, I used the bones of @recipe_tin’s recipe but made the following change:
Added bacon
Added onion powder
Used 3 cloves of garlic
Upped the amount of cumin and salt
Used more carrots and celery
Added chives to garnish
And is you like it more as a soup than a porridge, add more water or stock!

Let’s do this!!


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 3 carrots , chopped
  • 4 celery ribs , chopped
  • 4 strips bacon, cooked
  • 2 cups dried lentils
  • 1 14 oz crushed tomato
  • 6 cups chicken broth, low sodium
  • 1 tbs tsp each cumin
  • 1 1/2 tsp paprika powder
  • 2 dried bay leaves
  • 1 lemon (zest + juice)
  • 1 tsp salt and
  • 1/2 tsp pepper
  • chives to garnish


  1. Heat oil in a large pot over medium heat.
  2. Add onion, cook for 5 minutes until soft and translucent.
  3. Add garlic, constantly stirring so it doesn’t burn.
  4. Add celery and carrot. Cook for 7 – 10 minutes or until softened.
  5. Add all remaining ingredients except the lemon and salt. Stir.
  6. Increase heat and bring to simmer.
  7. Place lid on and turn heat down to medium low. Simmer for 35 – 40 minutes or until lentils are soft.
  8. Remove bay leaves.
  9. If you want to thicken the soup, do 3-5 pulses with an immersion blender (or transfer to upright blender if that’s what you have).
  10. Before serving, chives, squeeze lemon juice and add lemon zest over each bowl.

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