Rich, robust and full of flavour, this hearty, traditional lentil and bacon soup recipe is easy to make and doesn’t need to be blended. Deliciously savoury and satisfying and frugal too, this is a recipe to make again and again.
Lentil and bacon soup
Lentil and bacon soup is one of those classics that always satisfies. Rustic and robust, smoky and savoury, this soup is as nourishing as it is filling, with a real ‘rib-sticking’ quality that will never leave you hungry.
See also
- Celery and lentil soup – an easy classic
- Make the most of leftovers with this leftover turkey lentil soup
- Sweet potato and carrot soup – lightly spiced and gloriously golden
Lentils can be a great way to thicken a soup but here red lentils have a starring role. They pair so well with bacon and are surprisingly quick to cook.
I love the savouriness of this recipe, the depth of flavour that comes from very simple ingredients, perfectly combined.
Although I think of it as a very British dish, but it is not so far removed from a good Italian minestra, with that lovely vegetable base and plenty of protein from all those lentils and just a little meat.
I like to enjoy this soup as a meal in a bowl for lunch or supper. It’s great for keeping the cold out but good at any time of year, and a really satisfying meal after an active day outside.
This lentil and bacon soup recipe is very easy to make. There’s no blending and if you are feeling really lazy, you can use a frozen soffritto mix or supermarket ‘vegetable base’ (which is the same thing) to save peeling and chopping the vegetables!
Why make lentil and bacon soup?
- quick and easy to make – and no need to blend
- adaptable – add a little more or a little less of each ingredient
- full of flavour – there is so much flavour in those lentils and just a few rashers of bacon
- balanced and nourishing
- dairy-free soup recipe
- stick-to-your-ribs satisfying
- perfect for batch cooking and filling the freezer
- uses everyday ingredients available from your regular supermarket
Lentil and bacon soup ingredients
- Olive oil – (not shown) for frying. I like a light, non-refined oil.
- Bacon – about three rashers of back bacon (or 5 of streaky). I prefer smoked for that extra flavour.
- Onion – one white/yellow onion, though you could use 2-3 shallots instead
- Carrots – 2–3 large ones or a handful of smaller carrots
- Celery – 2 sticks, for a subtle, savoury base. If you can’t eat celery, add a leek.
- Turmeric – for an earthy flavour
- Smoked paprika – for warmth and smokiness without adding heat
- Stock – vegetable or chicken stock, as you prefer. Homemade is great but if you don’t have this, I favour the little pots over cubes, but either will work.
- Red lentils – quick and easy to cook
- Canned tomatoes – choose a version you like, rather than the cheapest on the shelf. You can use passata instead if you prefer.
- Parsley or other herbs (optional, not shown) – to finish and to garnish
How to make lentil and bacon soup – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Start by heating a little oil in the bottom of your soup. Then snip the bacon into the pan with a pair of scissors.
If you find any white, watery liquid coming out of the bacon, take it out of the pan, drain it, add a little more oil and return to the pan to start again.
Step Two – While the bacon is cooking, prepare the vegetables, peeling the carrots and onion and trimming the celery before cutting everything into 1 cm pieces.
Try to cut fairly small and evenly, as this is not a blended soup.
Helen’s Fuss Free Tip
If you don’t want the bother of peeling and chopping, you can add about 600 g from a bag of frozen soffritto mix. Fresh veg are much more economical, though, unless you make your own mix to freeze.
Step Three – Once the bacon is starting to go golden at the edges, add the vegetables. Stir and fry a little longer, until fragrant.
Then add the spices and cook for another minute.
Step Four – Dissolve the stock in a cup of water, and add along with the lentils.
If your canned tomatoes are not chopped, use a sharp knife and cut through them in the can. (It is best not to use your best kitchen knife here). Then add them to the soup.
Add a little water to the empty can and give it a good swirl to catch the last of the tomato, and add this, and then a further 2–3 cups of water. Stir well.
Helen’s Pro Tip
You can always add some more water or stock at the end if the soup is too thick. You can’t take it out. If in doubt, err on the side of caution.
Now put the lid on, and simmer over the lowest heat for about 15–20 minutes, until the lentils are soft and breaking down, and the carrots cooked. I use a diffuser to keep the heat low. These are inexpensive and very good for keeping the heat low and even on the stove top, so they are well worth the investment.
Step Five – Check the consistency and seasoning and adjust to taste. If you like, you can chop and stir through some chopped leafy green herbs before serving your lentil and bacon soup garnished to taste.
Serving suggestion
Garnish to taste, perhaps with fresh herbs and croutons, and serve hot with your favourite fresh homemade bread or cheese scones.
Variations
- You can play around with the vegetable base according to what you have available. Swap in leeks or shallots for onion and celery if you prefer, or add in some cabbage or kale.
- Add extra root vegetables such as parsnips or try some winter squash or parsnip to bulk it up and boost your vegetable intake.
- Add a little chopped fresh chilli with the spices, or chilli sauce at the end if like a touch of heat.
- For a lighter brighter soup add a squeeze of lemon. The acidic lemon juice works as a flavour enhancer.
- If you prefer a smooth soup, take out a ladleful to reserve for garnish and then blend with a stick blender. Swirl a little of the reserved soup on top when you come to serve.
- Add a pouch or tin of ready cooked lentils or grains, leaving out half of the red lentils and reducing the volume of liquid by one cup.
Storage
This lentil and bacon soup recipe will serve six with some hearty bread, so if you are making it for one or two, you will have plenty for tomorrow too.
Fridge – Once cool, cover and store in the fridge, where it will keep for up to three days. Reheat in a pan on the stove or in the microwave.
Freezer – Transfer the cooled soup to airtight containers and freeze your lentil and bacon soup for up to three months.
Reheating – Defrost your lentil and bacon soup in the fridge overnight, or on the kitchen counter for a few hours. Reheat in a pan on the stove top, or in a safe container in the microwave. When using the microwave, I like to use a Pyrex-style jug as you can lift it out one handed and pour it out easily.
Hints and tips
- If you are in a hurry, you can use a frozen soffritto mix to save you peeling and chopping vegetables.
- If you want to blend your soup, use a stick blender. It’s so much easier than a fancy jug blender, which would need extra care and attention when blending hot soup. If you must use a jug blender with hot soup, do not use the bung, but cover with a clean tea towel instead.
FAQs
This depends on your lentils, so check the advice on the packet. I never bother because I am happy that my lentils are clean, and the lentil dust in the packet helps to thicken the soup. If there is any question of dirt in there, however, then obviously you need to wash them.
Yes. If you include the celery, you won’t have celery-tasting soup. It just adds a savoury element to the base. If you need to take account of allergies, though, you can leave it out. You may want to add a leek or even some shredded cabbage instead.
Lentils are good for just about everything! Studies have shown that they promote the loss of belly fat and they are high in choline, which helps to reduce fattiness of the liver.
More lentil soup recipes
- Pressure cooker carrot and lentil – perfectly simple and delicious
- Thai carrot and coconut soup with lentils – a delicious fusion soup that combines Thai flavours with hearty, healthy lentils
Lentil and Bacon Soup
Ingredients
- 1 tsp olive oil
- 75–100 g smoked bacon (back or streaky)
- 1 medium onion
- 300 g carrots
- 2 sticks celery
- ½ tsp turmeric
- ½ tsp smoked paprika
- stock, chicken or vegetable (one pot or cube dissolved in a cup of water)
- 200 g red lentils
- 1 can chopped plum tomatoes (400g)
- pepper and salt (to season)
Optional
- fresh herbs such as parsley to stir through and garnish
Instructions
- Heat a little oil in the soup pan and snip the bacon into it with a pair of scissors, cutting into small pieces. If the bacon lets out any white liquid, drain this off, add more oil and return the bacon to the pan to fry.1 tsp olive oil, 75–100 g smoked bacon
- While the bacon cooks, prepare the onion, carrots and celery, peeling, chopping and trimming before cutting into even 1 cm pieces.1 medium onion, 300 g carrots, 2 sticks celery
- When the bacon starts to turn golden at the edges, add the vegetables to the pan and continue to fry gently for a few minutes, so that the vegetables become soft. Add the spices and cook for a further minute until they are fragrant.½ tsp turmeric, ½ tsp smoked paprika
- Add the lentils, stock and tomatoes. Half fill the tomato can with water, give it a swirl and add this to the soup, to catch all the tomato flavour. Add another 2 cups of water and stir.stock, chicken or vegetable, 200 g red lentils, 1 can chopped plum tomatoes
- Cover and bring the soup to a gentle simmer. Cook on the lowest heat for about 15 minutes until the lentils and vegetables are tender.
- Check the seasoning and consistency, adjusting with salt and pepper and extra stock or water if needed. You can stir through some fresh herbs at this point if you wish.fresh herbs such as parsley to stir through and garnish, pepper and salt
- Serve your lentil and bacon soup hot with delicious fresh bread.
Notes
Storage
This lentil and bacon soup recipe will serve six with some hearty bread, so if you are making it for one or two, you will have plenty for tomorrow too. Fridge – Once cool, cover and store in the fridge, where it will keep for up to three days. Reheat in a pan on the stove or in the microwave. Freezer – Transfer the cooled soup to airtight containers and freeze your lentil and bacon soup for up to three months. Reheating – Defrost your soup in the fridge overnight, or on the kitchen counter for a few hours. Reheat in a pan on the stove top, or in a safe container in the microwave. When using the microwave, I like to use a Pyrex-style jug as you can lift it out one handed and pour it out easily.Hints and tips
-
- If you are in a hurry, you can use a frozen soffritto mix to save you peeling and chopping vegetables.
-
- If you want to blend your soup, use a stick blender. It’s so much easier than a fancy jug blender, which would need extra care and attention when blending hot soup. If you must use a jug blender with hot soup, do not use the bung, but cover with a clean tea towel instead.
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