Lentil Soup with Apple and Bacon Recipe

This pleasantly sweet and tangy lentil soup from chef Vivian Howard’s cookbook Deep Run Roots gets a little wake-up from the addition of diced Granny Smith apple right before serving. Howard also likes to swirl in fresh buttermilk to brighten up the rich lentils and bacon.

Apple cider vs. apple juice

Both apple cider and apple juice are made from pressing fresh apples, but there are a couple key differences between these beverages. Of the two, apple cider is less processed — it’s fresh and unfiltered, preservative-free and often unpasteurized. Apple juice is typically filtered, pasteurized, and is sometimes made from concentrate; it may also have added sweeteners or preservatives, such as ascorbic acid. While apple cider has a dark and cloudy look, shorter shelf life, and a less sweet, more apple-forward flavor, apple juice is clear and sweet. For this recipe, you’ll need half a cup of apple cider.

Why green lentils are ideal for soup

With their firm texture and mild, slightly peppery flavor, green lentils are a terrific choice for unblended soups like this one because they hold their shape instead of becoming mushy in the hot broth. Plus, unlike many other legumes, green lentils don’t require a pre-soak and cook relatively quickly — about 40 minutes for this recipe.

Notes from the Food & Wine Test Kitchen

• Though you can use water for the soup’s base in Step 2, high-quality chicken stock or low-sodium broth will yield a more flavorful result.
• A Granny Smith apple is ideal here, but you can swap it out for another tart, crisp apple if you wish, such as Honeycrisp, Braeburn, Pink Lady, or Jazz.
• Drizzle the desired amount of buttermilk directly into each bowl of soup, not into the whole pot.

Suggested pairing

Try this soup with an earthy red, such as Shiraz.