Rustic Lentil Soup

Updated June 24, 2017

Rustic Lentil Soup

A large pot of gluten-free lentil soup bubbling on the back of the stove in a cozy cabin and crackling flames in the fireplace are some of my favorite comforts on cold stormy days.  

Rustic Lentil Soup is a one-pot wonder.  Quick to throw together after lunch, it requires little vigilance until ready for dinner.  

This is one of my best soup recipes; simple to make, easy to clean up after and lots of leftovers to feast on later.  To enhance flavor and nutrition I use organic ingredients in my dinner recipes.

Lentils’ true worth shines as an ideal ingredient to stretch precious dollars budgeted for high quality meat protein foods usually served as main courses.

While lentils are considered a meat substitute, they lack some of the essential amino acids and other nutritive values, making them unequal to meat protein sources.  It is important to serve lentils, like any legume, with meat or another complete protein food added to the meal.

For this dinnertime I served a spinach salad (tossed with chopped nuts, dried fruit, sliced scallions and a favorite vinaigrette dressing), cheese chunks and pears for a satisfying, nutrition packed meal.

Creative food choices compliment the protein in lentils and provide all the essential amino acids required to build health.  They also enhance the family dining experience.

Consider accompanying a bowl of delicious lentil soup with a shrimp cocktail, liver pate’ or deviled egg appetizer.  Include a crusty chunk of bread or a handful of crisp crackers made from high protein ingredients and whole grains.  Who can resist dessert, especially if it’s rich and velvety, such as custard, flan or cheesecake?

All healthy meals should taste this good!

Rustic Lentil Soup

Rustic Lentil Soup

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Time:  3 ½ hours

Servings:  10 to 12 (about 1 cup each)


  • 5 thick sliced bacon, diced
  • 6 tablespoons butter
  • ¾ cup chopped carrots
  • ¾ cup chopped celery
  • ¾ cup chopped onion
  • 10 cups beef broth
  • 1 cup lentils
  • 1 teaspoon sea salt
  • 2 bay leaves
  • 1 tablespoon fresh thyme (1 teaspoon dry)
  • Pinch fresh grated nutmeg
  • ¾ cup diced raw potato
  • 2 tablespoons potato starch
  • 2 tablespoons cold water


  1. In a Dutch oven or a large soup pot sauté bacon, butter, carrots, celery and onion until tender.
  2. Place lentils in a mesh strainer, rinse with cold water and drain.
  3. To the soup pot, add beef broth, lentils, salt, bay leaves, thyme, nutmeg and potato.
  4. Cover.  
  5. With the lid ajar, simmer for 3 hours.
  6. Stir occasionally.
  7. In a small bowl stir together potato starch and cold water.
  8. Add starch mixture to hot soup.
  9. Stir until thickened, about 1 to 2 minutes.
  10. Serve steaming hot.

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