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    Home » Beef Soups

    Bacon and Lentil Soup

    Posted: Sep 8, 2019 · Updated: Feb 12, 2021 by Tonje

    Jump to Recipe

    This chunky bacon and lentil soup is a comforting and filling one pot meal. With carrots and celery added, it's packed with protein and fiber - and it tastes amazing!

    Bacon and lentil soup in white bowls on a marble table, with fresh herbs in the background.

    Jump to:
    • 🥘 Ingredients
    • 🥓 Bacon
    • 🔪 Instructions
    • 🥗 Serving suggestions
    • 💭 Top tips
    • 🍲 Leftovers
    • 📋 Frequently asked questions
    • Recipe
    • More hearty soups

    This post may contain affiliate links. Read more about it in the privacy policy.

    🥘 Ingredients

    For this recipe, you will need dry brown lentils, bacon, carrots, celery, onion, garlic, and vegetable or beef stock.

    You can also add whatever seasoning you like. Celery salt is amazing it hearty soups like this one, and I also add a pinch of paprika, parsley and thyme.

    🥓 Bacon

    You can use whichever type of bacon you prefer. Even turkey bacon or vegan "bacon" can be used!

    Streaky bacon tends to be thin, and crisps up really nicely after pan frying it.

    Back bacon, or bacon medallions, are thicker and have less fat. These are lower calorie, slimming world approved, and more meat-y compared to the streaky, crispy bacon.

    🔪 Instructions

    Heat the oil in a large pot.

    Bacon cooking in a pot.

    Add the bacon, and fry it until crispy. Then, remove it from the pot and add finely chopped garlic and onion. Cook for 4-5 minutes, or until the onion starts to look translucent.

    Lentils and onions cooking in a pot.

    Add the seasoning and brown lentils to the pot, and stir to combine. Leave it to cook for another 1-2 minutes to allow the flavors to develop.

    Add the stock/broth or water with stock cubes. Bring the soup to a boil, then reduce it to a simmer. Cover the pot with a lid, and leave it to simmer until the brown lentils have mostly softened. This typically takes about 20 minutes.

    Bacon and lentil soup in a pot.

    Add diced carrots and celery to the soup, and leave it to cook until the vegetables have softened. Add salt and pepper to taste, if using.

    Serve the soup with crispy bacon on top, or alternatively, dice the crispy bacon and add it to the soup before serving.

    🥗 Serving suggestions

    As this soup is really filling, it's well suited to be a hearty main course.

    If you want, you can serve it with a side of bread, or a cheese sandwich to dunk in the delicious broth.

    Lentil and bacon soup in a bowl topped with crispy bacon.

    💭 Top tips

    Here are my best tips to get this bacon and lentil soup absolutely perfect:

    • Feel free to add any leftover cooked meat or vegetables to this soup. A great recipe for using up any leftovers!
    • Turn this soup into a hearty stew by reducing the amount of liquid.

    🍲 Leftovers

    Store leftover bacon and lentil soup in an airtight container in the fridge for up to 3 days.

    You can also freeze it up to 3 months. Make a large batch and freeze it for quick and easy future meals!

    💡 TIP! This soup is even better the next day! All the flavors develop more as time passes. Trust me, these are leftovers you definitely want to keep.

    📋 Frequently asked questions

    Can you make this vegetarian? - Yes! Omit the bacon, or use vegan "bacon" substitute for a veggie version of the dish.

    Can I add more vegetables? - Absolutely. Add your favorite veggies, like cauliflower, potatoes or broccoli if you wish.

    Can I use canned or pre-cooked lentils? - Yes. Drain and rinse the cooked lentils, and add them after sauteing the onions and bacon. Add the carrots and celery at the same time, and leave the soup to cook until the carrots have softened. You will have to reduce the amount of liquid quite a lot, as the cooked lentils won't absorb any water.

    Recipe

    Bacon and Lentil Soup

    This chunky bacon and lentil soup is a comforting and filling one pot meal. With carrots and celery added, it’s packed with protein and fiber – and it tastes amazing!
    5 from 6 votes
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 mins
    Cook Time 50 mins
    Course Main Course, Soup
    Cuisine International
    Servings 4
    Calories 384 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 5 streaky bacon rashers
    • 220 g brown lentils
    • 300 g carrots
    • 3 celery sticks
    • 1 small onion
    • 3 garlic cloves
    • 1600 ml vegetable stock (or beef stock, or water + stock cubes)
    • 1 teaspoon paprika
    • ½ teaspoon parsley
    • ½ teaspoon dried thyme
    • ½ teaspoon celery salt
    • 1 teaspoon vegetable oil

    Instructions
     

    • Heat the oil in a large pot. Add the bacon, and fry it until crispy. Then, remove it from the pot and add finely chopped garlic and onion. Saute for 4-5 minutes, or until the onion starts to look translucent.
    • Add the seasoning, stock and brown lentils. Bring the soup to a boil, then reduce it to a simmer. Cover the pot with a lid, and leave it to simmer until the brown lentils have mostly softened. This typically takes about 20 minutes.
    • Add diced carrots and celery to the soup, and leave it to cook until the vegetables have softened. Add salt and pepper to taste, if using.
    • Serve the soup with crispy bacon on top, or alternatively, dice the crispy bacon and add it to the soup before serving.

    Notes

    Can you make this vegetarian? – Yes! Omit the bacon, or use vegan “bacon” substitute for a veggie version of the dish.
    Can I add more vegetables? – Absolutely. Add your favorite veggies, like cauliflower, potatoes or broccoli if you wish.
    Can I use canned or pre-cooked lentils? – Yes. Drain and rinse the cooked lentils, and add them after sauteing the onions and bacon. Add the carrots and celery at the same time, and leave the soup to cook until the carrots have softened. You will have to reduce the amount of liquid quite a lot, as the cooked lentils won’t absorb any water.

    Leftovers

    Store leftover bacon and lentil soup in an airtight container in the fridge for up to 3 days.
    You can also freeze it up to 3 months. Make a large batch and freeze it for quick and easy future meals!

    Nutrition

    Calories: 384kcalCarbohydrates: 49gProtein: 19gFat: 13gSaturated Fat: 5gCholesterol: 18mgSodium: 2132mgPotassium: 869mgFiber: 19gSugar: 9gVitamin A: 13455IUVitamin C: 11mgCalcium: 66mgIron: 5mg
    Keyword bacon, carrots, celery, dairy free, gluten free, lentils, nut free, soy free
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

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    Reader Interactions

    Comments

    1. Sara Welch

      September 10, 2019 at 6:54 pm

      5 stars
      What a savory soup! I am adding this to my dinner line up for the week! Looks amazing!

      Reply
      • Tonje

        September 10, 2019 at 7:42 pm

        Thank you! Hope you like it 🙂

        Reply
    2. Alison

      September 10, 2019 at 8:08 pm

      5 stars
      This is such a good lentil soup! Perfect for a cool autumn day and easy to make on a weeknight.

      Reply
      • Tonje

        September 11, 2019 at 6:11 am

        Thank you! I'm so glad you like it. I absolutely agree 🙂

        Reply
    3. Andrea Metlika

      September 10, 2019 at 8:10 pm

      5 stars
      Whoa, you just took delicious lentil soup and upped it with the Bacon!!!

      Reply
      • Tonje

        September 11, 2019 at 6:12 am

        Bacon definitely brings another dimension to the soup!

        Reply
    4. Traci

      September 10, 2019 at 8:16 pm

      5 stars
      You had me at bacon… and I'm always up for lentils. This is an easy, delicious recipe that will take us into yummy leftovers. Thanks for another winner! 🙂

      Reply
      • Tonje

        September 11, 2019 at 6:14 am

        Thank you, I'm glad you enjoyed it! I actually think the soup taste even better the next day.. leftovers are great!

        Reply
    5. Paula Montenegro

      September 11, 2019 at 12:01 am

      5 stars
      I'm a huge fan of lentil soup and I think bacon it an absolute must! So this is definitely my type of recipe! I'm very intrigued about the gravy granules. I had never heard about them.

      Reply
      • Tonje

        September 11, 2019 at 6:11 am

        Gravy granulates are so common here in the UK. They are meant to be used to make gravy by mixing them with hot water, but they are amazing at thickening stews and soups too. Glad you like it!

        Reply

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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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