Hearty Bacon Lentil Soup
This Bacon Lentil Soup is a hearty and delicious dish that is perfect for any cold winter day. It is packed with protein and fiber from the lentils, and the bacon adds a rich smoky flavor that will have you coming back for seconds.
Does your family love soups on a cold day? Some of my favorite soup recipes are Instant Pot Chicken Soup, Slow Cooker Chicken Tortilla Soup, and this Easy Leftover Turkey Soup. All of these recipes make great meals on chilly days.,
Table of Contents
Why You’ll Love This Recipe
- One of the best things about this hearty lentil soup is that it’s budget-friendly, so you don’t have to worry about spending too much money at the grocery store.
- It’s also a great recipe for meal prep because the flavors continue to develop in the fridge.
- And, it’s a filling meal that the whole family will enjoy, so you don’t have to worry about dinner time complaints.
Equipment Needed
- large pot or dutch oven
- wooden spoon
- ladle
Ingredients
This is an overview of the ingredients that you need to make this bacon soup recipe. You can find the full list of ingredients and amounts in the recipe card at the bottom of this post.
- bacon slices
- onion
- carrots
- celery stalks
- fresh garlic cloves
- dried thyme
- smoked paprika
- bay leaf
- lentils- I like to use dried brown lentils. However, you can also use green lentils.
- chicken broth – Vegetable broth would also work in this recipe.
- diced tomatoes with green chiles
- salt and black pepper
How to Make This Bacon Lentil Soup Recipe
This is a quick overview of the steps needed to make this soup. The full instructions are in the printable recipe card at the bottom of this post.
- In a large pot cook the bacon over medium heat until crispy. Remove the bacon and set aside. But leave the grease.
- Saute the carrots, onion, and celery in the grease for about 5 minutes or until tender. Then add the seasonings and cook until fragrant.
- Add the lentils, broth, and diced tomatoes. Bring to a boil and simmer uncovered for 30-35 minutes.
- Remove the bay leaf and season with salt and pepper to taste. Garnish bowls with additional cooked bacon and fresh parsley if desired.
What To Serve With This Dish
I love to serve this hearty bacon lentil soup with a side of bread. You can use a loaf of your favorite crusty bread from the local market or give this Cheddar Jalapeno Beer Bread a try if you don’t mind a little spice.
Substitutions and Additions
- I prefer to use regular bacon in this recipe because it adds the best smoky flavor. However, you can use turkey bacon if that’s what you have on hand, or if your family prefers it.
- Want to add a little heat to your soup? Add a pinch of red pepper flakes, or cayenne pepper while it’s simmering. You can also top individual bowls with hot sauce.
How To Store
Storage – This bacon lentil soup can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing – This soup also freezes well, making it a great option for meal prep or batch cooking. Allow it to cool completely before transferring to a freezer-safe container and freezing for up to 3 months. To reheat, thaw in the refrigerator overnight before reheating.
Reheating – I’ve found the best way to reheat this soup is on the stovetop in a saucepan over low heat. However, you can also microwave single servings.
Sandra’s Pro Tips
- When you are rinsing your lentils don’t forget to check for small rocks. No one wants a rock in their soup.
- Once you add the broth to the pot, use a wooden spoon to scrape all the brown bits off the bottom of the pan. This will give your soup even more flavor.
- If you are using canned lentils instead of dry, you will need to drain them first, and then reduce the cook time to about 10 minutes.
FAQs
Do you have questions about this soup recipe? Here are the answers to the most commonly asked questions for this recipe.
No, there is no need to cook them before you add them to the soup. They will cook in the soup.
If you don’t rinse lentils you will end up with dirt and debris in your soup.
Nothing will happen. Soaking just makes them cook a little quicker. For this recipe soaking is not needed.
Other Delicious Recipes You May Enjoy
Bacon Lentil Soup
Equipment
- large pot or dutch oven
- wooden spoon
- ladle
Ingredients
- 6 slices bacon chopped
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 1/2 cups dried green or brown lentils rinsed
- 6 cups chicken or vegetable broth
- 20 ounces diced tomatoes with chiles
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy.
- Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the diced onion, carrots, and celery to the pot.
- Cook for about 5 minutes until softened.
- Stir in the minced garlic, dried thyme, smoked paprika, and bay leaf.
- Cook for another minute until fragrant.
- Add the rinsed lentils, chicken or vegetable broth, and diced tomatoes with their juice.
- Bring to a boil, then reduce heat to a simmer.
- Simmer uncovered for about 30-35 minutes, or until the lentils are tender.
- Remove the bay leaf. Season with salt and pepper to taste.
- Serve hot, garnished with the cooked bacon and chopped parsley.
Notes
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
