Introduction
There’s something incredibly comforting about a steaming bowl of lentil soup, and when you add crispy bacon to the mix, it becomes absolutely irresistible. This Lentil Soup with Bacon recipe combines the earthiness of lentils with the smoky richness of bacon, creating a hearty, protein-packed meal that’s perfect for chilly evenings. I’ve fine-tuned this recipe to strike the perfect balance between wholesome and indulgent, making it a go-to option for both weeknight dinners and casual entertaining.
Ingredients
- 8 slices bacon, diced
- 1 large onion, finely chopped
- 3 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 cups green or brown lentils, rinsed and sorted
- 2 tablespoons tomato paste
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons fresh lemon juice
- Fresh parsley for garnish
Instructions
- In a large Dutch oven or soup pot, cook the diced bacon over medium heat until crispy (about 8-10 minutes). Remove half the bacon and set aside for garnish.
- Add the chopped onion, carrots, and celery to the pot with the remaining bacon and drippings. Cook until vegetables are softened (about 5-7 minutes).
- Stir in the minced garlic and cook for another minute until fragrant.
- Add tomato paste and cook for 2 minutes, stirring frequently to prevent burning.
- Pour in the lentils and chicken broth. Add bay leaves and thyme.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender but not mushy.
- Season with salt and pepper to taste.
- Stir in fresh lemon juice just before serving.
- Serve hot, garnished with reserved crispy bacon and fresh parsley.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6-8 portions
Recipe Notes
– Don’t skip rinsing the lentils – this removes any debris and excess starch.
– For the best texture, check the lentils frequently during the last 10 minutes of cooking.
– The soup will thicken as it stands. If reheating leftovers, you may need to add a splash of broth.
– Store leftovers in an airtight container in the refrigerator for up to 4 days.
– This soup freezes beautifully for up to 3 months – just leave out the bacon garnish until serving.
– For a deeper flavor, add a parmesan rind while simmering.
– If you prefer a thicker soup, use an immersion blender to partially blend some of the lentils.
Lentil Soup with Bacon
Ingredients
- 8 slices bacon diced
- 1 large onion finely chopped
- 3 medium carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 2 cups green or brown lentils rinsed and sorted
- 2 tablespoons tomato paste
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons fresh lemon juice
- Fresh parsley for garnish
Instructions
- In a large Dutch oven or soup pot, cook the diced bacon over medium heat until crispy (about 8-10 minutes). Remove half the bacon and set aside for garnish.
- Add the chopped onion, carrots, and celery to the pot with the remaining bacon and drippings. Cook until vegetables are softened (about 5-7 minutes).
- Stir in the minced garlic and cook for another minute until fragrant.
- Add tomato paste and cook for 2 minutes, stirring frequently to prevent burning.
- Pour in the lentils and chicken broth. Add bay leaves and thyme.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender but not mushy.
- Season with salt and pepper to taste.
- Stir in fresh lemon juice just before serving.
- Serve hot, garnished with reserved crispy bacon and fresh parsley.
