Lentil soup with bacon is one of those easy, comforting meals that feels just right as the evenings draw in. The nourishing lentils and savoury bacon create a hearty base, while the vegetables bring a little sweetness and texture. It’s simple to make, warming without being heavy, and ideal for busy weeknights. Leftovers keep well, so it’s a great one to batch-cook for the week.
Why you will love this recipe
When winter comes around, I find myself craving hearty, wholesome meals, but I don’t always have a lot of time to spend in the kitchen. This soup comes together with very little hands on time. The soup will then simmer on low for 45 mins, making the whole house smell warm and cosy.
This recipe is perfect for busy families, especially if you are cooking on a budget.
Serve with some homemade sourdough bread and cheese for a filling and nourishing meal.
Ingredients Needed to Make Lentil Soup with Bacon
Serves 8 depending on appetite
- 400g dried, green lentils
- 150g smoked bacon, cut into small pieces
- 2 onions, diced
- 4 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, crushed
- 2l unsalted stock or bone broth
- 2 tbsp tomato purée
- 2 tbsp balsamic vinegar
- 1 1/2-2 tsp salt (or to taste – it will depend on how salty your bacon is)
- 1 tbsp olive oil for frying
Ingredients tips and substitutions
Lentils
This recipe works best with green lentils because they keep their shape and texture well when cooked. You could use other types of lentils, but you may need to decrease the cooking time and the result may end up being quite mushy. Usually the packet will have instructions for how to cook the lentils and this will give you a good idea of cooking time if you are using a different variety than green lentils.
Bacon
Using smoked bacon will give you the best flavour for this recipe. If you do not have smoked bacon, substitute for unsmoked.
You could also use bacon bits or lardons, instead of cutting up bacon rashers.
Vegetables
I like to dice up my vegetables because I enjoy having the texture to my soup. If you prefer, you can run the vegetables through a food processor before adding them to the soup so that their texture is not so noticeable. This is an especially good option if your children don’t enjoy eating vegetables.
Seasonings
I like to add some vinegar (balsamic is best but another vinegar would work too), to bring a hint of acidity to the dish – this really helps to cut through the hearty flavours of lentil and bacon.
Other than that, this soup is simply seasoned with salt – that’s all it needs!
Bone broth
This recipe uses unsalted stock or bone broth. Homemade is best as it will give you an incredible amount of nutrition. Check out my easy recipe for homemade bone broth.
If you use shop-bought stock or bone broth it will probably contain salt. In that case, you should decrease the amount of salt you add to the recipe.
How to Make Lentil Soup with Bacon
This soup is very easy to make, though it does require a little bit of preparation in soaking the lentils overnight. However, the actual hands-on time is minimal.
Soak your lentils overnight (or at least for 2 hours) before making this soup. This will help the lentils to cook and make them easier to digest.
When you are ready to make the soup, heat a little olive oil in a large pot or dutch oven. Add the bacon and fry until browned.
Add the diced onions and fry gently for 3-5 mins until softened.
Add the carrots and celery and continue frying on low for 5 mins.
Add the garlic, tomato paste, lentils, stock/bone broth, vinegar and salt. Bring to the boil, reduce the heat and simmer for 45 mins, or until the lentils are tender.
Taste and adjust seasoning before serving.
How to Serve Lentil Soup with Bacon
This hearty soup is perfect served steaming hot with a slice of sourdough bread and cheese. It makes a great winter evening meal or a warming lunch.
Storage Instructions for Bacon and Lentil Soup
This soup may taste even better reheated! Keep in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the hob, making sure it is piping hot before serving.
FAQS
Is this lentil and bacon soup gluten and dairy free?
Yes, this soup is gluten and dairy free. It is hearty enough to be served on its own without any need for bread to bulk it out.
Can I make lentil soup with bacon ahead?
Yes, this soup is excellent warmed up. Keep in the fridge for up to 4 days or in the freezer for up to 3 months. It makes a great option for batch cooking.
Can I use other kinds of lentils to make this soup?
Green or brown lentils work best for this soup. Red, yellow or Puy lentils will cook quicker and may lose their texture. In that case, you will need to reduce the cooking time.
Did you make this recipe? Let me know how it turned out in the comments below!
Lentil Soup with Bacon
Ingredients
- 400 g dried green lentils
- 150 g smoked bacon cut into small pieces
- 2 onions diced
- 4 carrots diced
- 2 stalks celery diced
- 2 cloves garlic crushed
- 2 l unsalted stock or bone broth
- 2 tbsp tomato purée
- 2 tbsp balsamic vinegar
- 1 1/2-2 tsp salt or to taste – it will depend on how salty your bacon is
- 1 tbsp olive oil for frying
Instructions
- Soak your lentils overnight (or at least for 2 hours) before making this soup. This will help the lentils to cook and make them easier to digest.
- When you are ready to make the soup, heat a little olive oil in a large pot or dutch oven. Add the bacon and fry until browned.
- Add the diced onions and fry gently for 3-5 mins until softened.
- Add the carrots and celery and continue frying on low for 5 mins.
- Add the garlic, tomato paste, lentils, stock/bone broth, vinegar and salt. Bring to the boil, reduce the heat and simmer for 45 mins, or until the lentils are tender.
- Taste and adjust seasoning before serving.
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