This bacon and lentil soup is hearty, comforting, and packed with flavor.
Lentil soup is one of my favourite one-pot meals. It tastes delicious, is great for meal prep, and is packed with loads of wholesome goodness.
It is budget-friendly and satisfying without being heavy. The bacon in this recipe adds depth and a subtle smokiness that makes this soup extra special.
It is one of those soups that tastes even better the next day.
ingredient notes
- bacon slices (chopped)- for flavour.
- olive oil (optional) - to sauté the vegetables.
- onion, carrots, and celery - these form the base and give the soup body and sweetness.
- garlic.
- brown lentils (rinsed) - I like to use brown lentils as these tend to hold their shape well. They also cook into a soft but hearty texture. You can also use green or red lentils.
- diced tomatoes.
- vegetable or chicken broth.
- seasonings and aromatics - cumin, paprika, bay leaves, salt and pepper.
- red or white wine vinegar.
- fresh cilantro or parsley to garnish (optional).
how to make bacon and lentil soup
Start by frying the chopped bacon in a large pot over medium heat until lightly crisp. Remove the bacon and set aside, leaving the rendered fat in the pot.
Add olive oil if needed, then sauté the garlic for about 30 seconds or until fragrant. Add the onion, carrots, and celery, and cook until softened.
Next, add the rinsed lentils, diced tomatoes, broth, cumin, paprika, bay leaves, salt, and pepper. Bring to a boil, then reduce to a simmer.
Cover and cook for about 30 to 40 minutes, or until the lentils are tender.
Stir in the fried bacon and vinegar. Simmer for a few more minutes. Taste and adjust seasoning. Remove the bay leaves before serving.
Garnish with chopped cilantro or parsley if desired then serve.
the best seasonings for making lentils
Lentils pair well with warm, earthy spices. Garlic, cuminand paprika work beautifully in this soup, but you can also use:
- Coriander.
- Rosemary.
- Thyme.
- Smoked paprika.
- Turmeric.
- Chili flakes.
storage
Allow the soup to cool completely before storing.
Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.
This soup freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently. You may need to add a splash of broth or water, as lentils continue to absorb liquid.
serving suggestions
Serve your soup with some:-
more recipes with pulses and legumes
- Carrot Lentil Ginger Soup
- Butterbean and Potato Curry
- Hearty Chickpea and Potato Curry
- Kidney Beans Chickpea Curry
- Halloumi and Chickpea Salad
- Butter Bean Salad
- German Lentils Recipe
- Kenyan Githeri
Enjoy making this recipe! Be sure to give it a review ⭐ below! Also, don't forget to follow Thermospoons on Pinterest and Facebook!
📖 Recipe
Lentil Soup with Bacon
Equipment
Ingredients
- 4 slices bacon chopped
- 1-2 teaspoon olive oil optional
- 1 large onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1½ cups dry brown or green lentils rinsed
- 1 14.5 oz can diced tomatoes
- 6 cups vegetable broth or chicken broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 to 3 bay leaves
- ¾ teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- 1½ tablespoon red or white wine vinegar
- Chopped cilantro or parsley optional garnish
Instructions
- Cook the chopped bacon in a large pot over medium heat until lightly crisp, about 5 minutes. Remove and set aside, leaving the rendered fat in the pot.
- Add olive oil if needed. Sauté the onion, carrots, and celery until softened, about 5 to 7 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add lentils, diced tomatoes, broth, cumin, paprika, bay leaves, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce to a simmer. Cover and cook for 30 to 40 minutes, or until the lentils are tender.
- Stir in the cooked bacon and vinegar. Simmer for 3 to 5 more minutes.
- Remove bay leaves. Taste and adjust seasoning.
- Garnish with chopped cilantro or parsley and serve.
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