Palouse Lentil Soup

Named after the Palouse region of eastern Washington and Idaho, where most of America’s lentils are grown, this soup is a tribute to the ingredient at its source. Dried lentils simmer in chicken broth with a classic mirepoix of onion, celery, and carrot, seasoned simply with garlic, marjoram, and a bay leaf.

Bacon renders first in the pot, and those crispy bits get set aside for garnish while the vegetables cook in the leftover fat. That smoky, salty dripping is the flavor foundation. Marjoram is a quieter, sweeter cousin of oregano, and it works beautifully here, adding a floral warmth without overpowering the earthy lentils.

Lentils need no soaking and cook in about 30 minutes, making this one of the fastest from-scratch soups you can make.

Pro Tips

• Dice the vegetables finely and uniformly. They should break down to about the same size as the cooked lentils for a consistent texture in every spoonful.
• Don’t boil the soup hard. A gentle simmer keeps the lentils intact. A rolling boil turns them to mush.
• If the soup thickens too much as it sits, stir in more chicken broth when reheating. Lentils keep absorbing liquid even after cooking.
• Remove the bay leaf before serving.

Variations

• Stir in a splash of red wine vinegar just before serving. The acidity brightens the whole pot.
• Add diced smoked sausage or kielbasa for a heartier, more substantial meal.
• Use vegetable broth and skip the bacon for a vegetarian version.