Oven-Cooked Lentil Soup Recipe ♥

Chop-chop, then just leave it in the oven for five hours
Today's soup recipe: Hearty lentil soup, slow cooked right in the oven at a low heat. A great option for anyone who doesn't have a slow cooker.

Does this soup look worth trading, say, for apple pie?

That was the deal, a piece of American Apple Pie for the recipe for this oven-cooked lentil soup, all in fun, of course, since the recipe holder (hi, Rass!) was getting pie anyway and the pie-maker (me) often swaps recipes with Rass and his wife, dear family friends for more than 50 years.

And Rass' lentil soup is a good one! It takes some knife work to get started, then is left in the oven for a perfect five hours. What comes out is perfectly cooked, hot and hearty, steamy and spicy, utterly delicious. It's perfect for cold winter days.

MAKE IT A MEAL Soup and hot bread, yes? Think about pairing the lentil soup with Weeknight-Easy Rolls.


Hands-on time: 30 minutes
Time to table: 5 1/2 hours
Makes 10 cups

1/2 pound smoked ham, cubed
1/2 pound thick-cut bacon, cut in small cubes (the bacon in my fridge was iffy so I skipped it, but know from tasting Rass' own soup that bacon contributes to the soup's heartiness)

2 tablespoons olive oil (I'd recommend skipping this if using the bacon but Rass cooks the bacon in the oil)
1 large onion, diced
2 ribs celery, diced
1 green pepper, diced
4 cloves garlic, chopped
2 carrots, sliced thin in 'coins'
14 ounces canned diced tomato
14 ounces canned tomato sauce
1 cup red wine (Rass fills one of the cans halfway, then sploshes it around to rinse)

1 cup lentils (Rass uses brown lentils which are softer and a little bit creamier, I used what was on hand, black lentils from Trader Joe's which are 'meatier' and hold their shape better but are less creamy)

2 bay leaves
1 teaspoon dried thyme
1 teaspoon marjoram
1 teaspoon rosemary
1 teaspoon cumin
1 tablespoon dried parsley (I skipped this)
Salt & pepper to taste

4 cups beef bouillon (I had some beef broth on hand, mixed it with chicken)

Turn oven to 250F.

In a large oven-safe pot such as a Dutch oven, start cooking the bacon, add the onion, celery, green pepper and garlic as they're prepped, stirring often to distribute the fat. Then, as Rass says, "Chuck everything into the kettle, stir it up and put into the oven (covered) for five hours."

Hmmm. As I read his instructions carefully now, I realize that Rass doesn't cook the onion-celery-etc with the bacon but instead cooks the bacon on its own, then "chucks the rest in". Rass makes a mean lentil soup, you won't go wrong with his method!

A Veggie Venture - Printer Friendly Recipe Graphic

~ Lentil Salad with Tomatoes, Dill & Basil ~
from A Veggie Venture

~ Two-Way Lentil Skillet ~
~ Lentil Soup Vincent ~
from Kitchen Parade

Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright 2007


Yum! For those like me who don't eat pork, I recommend a plop of barbecue sauce in lentil soup -- it adds the smoky flavor, and a bit of tomato. Or, use smoked paprika (pimenton) to get that smoked bacon flavor into the soup.

That's a great suggestion, Lydia! I'm a little off pork myself right now, not sure why.

Mmmm, I printed this out to fix for tomorrow night's supper... I absolutely love how you printed 3 versions of the nutrition information - if only all recipes were so thoughtful!
- Astra Libris

Oven soup, sounds novel but a lovely idea. Would seem to do wonders for house aroma just like bread.
And I'm always up for lentil soup!

And, since Santa hasn't seen fit to bring me my dutch oven yet, I imagine a crock pot would work as well. Looks good Rass.

I love, love, love, adore lentil soup. And I am loving Lydia's suggestion of smoked paprika. Now, if it would only get really cold...

Alanna this looks wonderful! And it cooks in the oven!? I cannot think of a better way to spend a cold winter day than waiting for the oven to spit out a delectable lentil soup. (It's 12 degrees outside right now...brrr!)

Hi. I made this last weekend and it was delicious! I used leeks instead of onions (I precooked them a little bit with the bacon) and a large can of crushed fire-roasted tomatoes instead of the two smaller cans. It turned out great, thanks for the lovely recipe.

Delicious! I made this for dinner tonight to compliment the famous "No-Knead" bread; they went well together and the soup--amazing! But definitely do render the bacon before putting the veggies in; otherwise I imagine the veggies will brown too much while you try to render the bacon, or worse-you'll end up with globs of fat floating in your finished soup. Let that fat get going before tossing in the veggies into the hot pot :) I didn't add the marjoram as I never use it, so I didn't have any on hand. I topped the finished product with fresh parsley instead of adding the dried while it cooked. Lastly, I upped the cumin because I'm a fiend for it. Wonderful recipe, please pass my thanks on to your friend!

Can I seriously come over for dinner soon? ...... your recipe sounds so yummy.....

This is great. I used 2 cans diced tomatoes (didn't have a can of tomato sauce) and 5 stalks of celery since it was about to go bad. I used 4 strips of bacon (my calculations called for 9 and that seemed like a lot.) I gave it a B- that night, but today it's definitely an A! I paired it with Cauliflower Cream. 1/2 cup of each made a hearty, satisfying and surprisingly low-cal dinner.

amazingly yummy and easy

Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna