Brown Lentil Soup with Smoked Bacon and Crème Fraîche

A quietly nourishing soup built on patience and balance. Lentils, bacon, and aromatic vegetables come together in a broth that feels grounding and generous, especially when shared with bread and good company.

Chef Clayton Allen

Serves 4

Ingredients
• 1 cup dried brown lentils, rinsed and picked over
• 4 slices bacon, chopped
• 1 Tbsp. olive oil, if needed
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 Tbsp. tomato paste
• ½ cup dry white wine
• 5 cups chicken or vegetable broth
• 1 bay leaf
• ½ tsp. dried thyme
• Salt and freshly ground black pepper, to taste
• Crème fraîche, for garnish

Method

1. Render bacon: In a heavy-bottomed pot or Dutch oven, cook bacon over medium heat until crisp. Transfer to a paper towel lined plate, leaving fat in the pot.

2. Soften vegetables: Add onion, carrots, and celery. Cook until softened and translucent. Stir in garlic and cook briefly.

3. Build flavor: Stir in tomato paste and cook 1 minute. Deglaze with white wine, scraping the bottom of the pot, and reduce slightly.

4. Simmer: Add lentils, broth, bay leaf, and thyme. Bring to a boil, then reduce to a gentle simmer. Cook uncovered about 30 minutes, until lentils are tender.

5. Finish: Stir most of the bacon back into the pot. Season with salt and pepper.

6. Serve: Ladle into bowls and finish with a spoonful of crème fraîche.