This hearty Bacon Lentil Soup is so simple to make and packed with flavor! Combining earthy lentils with smoky bacon and packed with veggies, this is an easy, economical and healthy dish that your family is going to love.
It is my opinion that in the world of legumes lentils are generally underrated. They're inexpensive and packed with nutrients such as protein and fiber with essential minerals such as iron and potassium. They have a mild earthy flavor that works beautifully in a variety of dishes and a lovely tender texture when cooked. This Bacon and Lentil Soup is one of my absolute favorite ways to cook them! Believe me when I say it is packed with flavor and could not be easier to make. Try it once and you'll be adding it to your soup season rotation in no time!
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Equipment
For this recipe you will need:
- Cutting board and knife
- Measuring cups and spoons
- Slotted spoon
- Plate lined with a paper towel: For the bacon.
- Large, heavy bottom pot with a lid such as a Le Creuset Dutch Oven.
Ingredients & Substitutions
- Dried lentils: You can use any color that you want. Brown and green lentils tend to be a bit more robust and hold their texture well. Red lentils tend to be softer and break down more easily, giving you a creamier texture.
- Bacon: I think half a pound of bacon works great for this recipe but if you prefer more go ahead and add it.
- Onion: I like using a yellow onion for this recipe but white or red onions work too.
- Carrots: I like dicing my carrots but if you prefer a chunkier soup you can slice them.
- Celery
- Garlic: I recommend using fresh garlic rather than the pre-minced kind you get in a jar.
- Cumin & dried oregano
- Chicken broth: You could also use beef or vegetable broth if preferred.
- Bay leaf
- Lemon: I adds a beautiful brightness to the recipe. You could also use lime if preferred.
- Salt & pepper
- Fresh parsley (optional): I like finishing this soup with a little fresh parsley. But you could also use cilantro.
Step-by-Step Photos
Recipe FAQs
Lentils do not require soaking before cooking like beans. But I do recommending giving them a good rinse. This cleans any dirt and debris as well as removing excess starch from the packing process.
Green and brown lentils tend to be preferred in soups because they hold their shape well during the cooking process. However, I also like using red lentils in the recipe. They break down more quickly and give you a slightly creamier texture. Just use what you have on hand.
Yes, and I honestly think it's even better the next day after the flavors have had the chance to meld. This soup can be stored in an airtight container in the fridge for 4-5 days.
To reheat it, simply warm it up on low heat on the stovetop or you can microwave it.
Yes, this is a great recipe to freeze. Simply pour cold soup into a freezer bag or other airtight container and you can freeze for 3-4 months.
To reheat simply let it thaw overnight in the fridge and warm up on the stovetop or microwave. You may need to add an extra splash of water or broth if the soup has thickened over time.
Serving Suggestions
This soup is great served with some warm bread and butter or crackers. It's also great served with a salad or sandwich. Sometimes I like to add a little sour cream or Crème fraîche for added creaminess.
Made this Bacon & Lentil Soup recipe? Let me know what you think in the comments!
Recipe
Bacon Lentil Soup
Equipment
- Measuring cups and spoons
- Cutting board and knife
- paper towel lined plate
- slotted spoon
- large pot or dutch oven with a lid
Ingredients
- ½ lb bacon, diced
- 1 cup onion, diced
- 1 cup carrots, diced
- ½ cup celery, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 cup lentils, rinsed
- 6 cups chicken broth
- 1 bay leaf
- ½ lemon, juice of
- fresh parsley, chopped optional
Instructions
- Heat your soup pot over medium high heat. Add the diced bacon and cook for 7-9 minutes until crispy. Leave the bacon grease in the pot. Use a slotted spoon to remove the bacon to a paper towel lined plate and set aside. *Note: You can remove some of the bacon grease if desired but I typically leave it all.*
- In the same pot with the bacon grease add diced carrots, onion and celery and season with about a ½ teaspoon each of salt and black pepper. Cook over medium to medium high heat for about 5 minutes until softened.
- Add minced garlic, cumin and dried oregano. Cook for about a minute until fragrant.
- Add in lentils and stir to coat. Then stream in 6 cups of chicken broth. Add the bay leaf then bring the soup to a boil over high heat.
- Once a boil has been reached, turn the heat to low then cover the pot and simmer for about 30-45 minutes until tender. *The time will vary depending on the type of lentil used. Green and brown lentils tend to take a bit longer, while red lentils cook in less time.*
- Remove the soup from the heat and the bacon back to the pot along with a squeeze of lemon. Taste and add more salt and pepper if needed. Serve topped with fresh parsley and enjoy!
Nicole Kendrick
This is some tasty soup! I love the salty, smoky flavor of the bacon with the earthy lentils. Yum!
Fergus
Great soup. Easy recipe.
jamjarkitchen
So glad you like it!
Swathi
Love this bacon and lentil soup, so yummy and delicious my family loved it.
Criss
This bacon lentil soup turned out so hearty and satisfying! The bacon adds the perfect touch of smokiness, and the lentils make it super filling. Definitely a cozy meal I’ll be making again!
Tisha
This combination makes for a satisfying meal that's perfect for colder weather.
Diane
This made for quite the tasty soup. I really liked the effect of the cumin, it’s very subtle but definitely adds a nice dimension. Didn’t have celery so I had to use cabbage and used pre cooked lentils - just threw them in later after the soup boiled and simmered for a bit.
jamjarkitchen
Hi Diane - So glad you liked it!
Rebecca
Okay, so I made this with a couple changes, no oregano, no bay leaves. I didn't have them. I doubled the recipe and used one quart broth, and two quarts of water to which I added a tsp. of salt each. All I can say is that it was amazing! Perfect, delicious, budget friendly. This will take the chill out of any winter evening. I served it with garlic bread, but it would also pair well with fresh biscuits or warm pita bread.
jamjarkitchen
So glad you liked it!