Bacon Lentil Soup Recipe
This hearty Bacon Lentil Soup is just what you need to take the chill off. Basic ingredients are all that is needed to make this oh so satisfying and flavorful soup.
Our daughter thinks soup isn’t really proper food. For years she has turned up her nose to an array of delicious bowls of soup, chowder or chili. She scoffs at it, mocking soup as if it were a enemy of her soul. That is up until she caught a whiff of this Bacon Lentil Soup cooking. The scoffing stopped. I didn’t even try to persuade her. It happened on its own.
She’s now a grown up like that. Foods that formerly seem so blech and blah and unworthy all of a sudden become acceptable, even favorites. Funny how that happens.
So the Bacon Lentil Soup sent out enticing aromas tempting her tummy, drawing her close to the pot, eventually winning her over to the soup side. I’ll hold my breath to see if she comes around to liking all the soups of the world, but for now I’m happy there is at least this one that satisfies her soul, or at least her tummy.
This Bacon Lentil Soup uses basic ingredients and is so easy to make. It’s great for a serving a group along with a large tossed salad. We like to make a large batch and eat leftovers for the following week, as this soup only gets better with time. Enjoy!
A few Bacon Lentil Soup Recipe notes:
- This lentil soup can be made ahead of time and refrigerated for up to 3 days.
- If reheating leftovers, you may need to add more liquid when rewarming to thin it back out. More stock, broth or water will work just fine.
- Turkey bacon may be substituted. Olive oil may need to be added to pan when sautéing vegetables if pot is dry.
- Although any onion will work for this recipe, I really do like purple onions with lentils and beans. They also make a lovely garnish for this soup when finely diced.
- If you can find them, I recommend using fire roasted diced tomatoes.
Bacon Lentil Soup
Basic ingredients are all that is needed to make this oh so satisfying and flavorful soup.
- 8 strips of bacon*
- 1 cup diced onion**
- 1 cup thinly sliced carrots
- 1 cup chopped celery
- 4 garlic cloves, grated/minced
- 2 teaspoons dried oregano (or Italian seasonings)
- 1/2 teaspoon dried thyme
- 64 ounces vegetable stock
- 30 ounces canned diced tomatoes with juices***
- 1 pound dried lentils, rinsed and drained
- 1 bay leaf
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon freshly ground black pepper (more to taste)
- optional garnish: grated cheese, fresh herbs
- Cook bacon in a large pot or dutch oven until crispy. Transfer bacon to a paper towel lined plate, leaving fat in pan.
- Adjust heat to medium-low. Add diced onion, sliced carrots, chopped celery. Saute in bacon fat for 5 minutes. (If pot is dry, add a little olive oil as needed.) Add garlic, oregano and thyme, and cook, stirring for one minute.
- Add vegetable broth, tomatoes, lentils, bay leaf, salt and pepper. Crumble bacon and add to pot.
- Bring to a simmer and cover; cook, stirring occasionally, until the lentils are soft, about 1-1 1/2 hour. Salt and pepper to taste.
- If desired garnish with grated cheese and herbs. And if you like it spicy, add a few dashes (or more!) of hot sauce.
*Turkey bacon may be substituted. Olive oil may need to be added to pan when sautéing vegetables if pot is dry.
**Although any onion will work for this recipe, I really do like purple onions with lentils and beans. They also make a lovely fresh garnish when finely diced.
***I recommend fire roasted diced tomatoes if you can find them.
This soup can be made ahead by 3 days and kept covered and refrigerated. If making ahead, the lentils may soak up more liquid. When rewarming, add more stock or water to desired consistency.
Originally published January 19, 2017.