Lentil Soup with Bacon and Orzo

Lentil Soup with Bacon and Orzo
Lara Ferroni Photography
  • Yield: 6-8 servings


2/3cup olive oil
5 medium onions, chopped
8 garlic cloves, minced
1/2pound bacon, chopped
3 celery stalks, chopped
5-6 carrots, peeled and chopped
3 parsnips, peeled and chopped
12ounces red lentils, rinsed and picked over
8cups vegetable broth
1/2cup tomato paste
1/2cup uncooked orzo
8cups water
6 scallions, white and light green parts, thinly sliced
1/2cup chopped parsley
1tablespoon grated lemon zest
Parmesan cheese, for garnish


  1. Heat the oil in a large soup pot. Add the onions, garlic, and bacon, and sauté over medium heat until the bacon is cooked and the onions are well browned, 6 to 8 minutes.
  2. Stir in the celery, carrots, and parsnips. Cover, and cook until the vegetables are soft, about 5 minutes.
  3. Add the lentils, broth, tomato paste, orzo, and water. Bring to a boil, and then reduce the heat and simmer, uncovered, until the lentils and orzo are tender, about 30 minutes.
  4. Just before serving, stir in the scallions, parsley, and zest. Top each serving with grated Parmesan.

Recipe from Soup Night: Recipes for Creating Community Around a Pot of Soup (2013, Storey Publishing)