The Best Lentil Soup Recipe

Please a heavy soup pot of dutch oven over medium high heat. Add 1 1/2 teaspoons of olive oil. When the oil is hot add the diced pancetta and cook, stirring occasionally for 3-5 minutes until the pancetta renders its fat and starts to crisp.

Stir in the onion, celery, carrots, leeks and garlic. Cook, stirring occasionally for 5-8 minutes or until the vegetables start to soften and the onions and celery become translucent.

Add the butternut squash to the pot and sauté for an additional 3-5 minutes.

Add the lentils, chicken broth and parmesan cheese rind (if using). Bring the pot to a boil, then reduce the heat to a low simmer. Place the lid slightly askew on the pot so that some steam can escape.

Simmer the lentils for 10 minutes, then stir in the diced tomatoes and simmer for an additional 15 minutes until the lentils are tender.

Remove the thyme bundle (if you didn’t use dried thyme) and the parmesan cheese rind (if using). Discard both.

Stir in the baby spinach to wilt.

To serve, ladle soup into bowls.