Lentil Soup with Bacon
This hearty lentil soup with bacon and vinegar is delicious, made in one pot, and perfect for easy weeknight dinners or meal prep.
Servings 6
Calories 216kcal
Equipment
- Cooking pot
- mixing spoon(s)
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.
Nutrition
Calories: 216kcal | Carbohydrates: 34g | Protein: 14g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 1184mg | Potassium: 614mg | Fiber: 16g | Sugar: 4g | Vitamin A: 3460IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 4mg