Lentil Soup with Bacon
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.
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.