Bacon and Lentil Soup is a hearty and flavorful dish that brings together the smoky richness of bacon with the earthy comfort of lentils. This wholesome soup is not only delicious but it's the perfect solution for chilly days or whenever you need a warm, cozy meal.
Lentil soup was a staple in my house growing up. Those tiny morsels are packed with good-for-you ingredients, which makes this bacon lentil soup all the more satisfying.
Adding bacon to lentil soup gives it a velvety richness that helps tie in the flavors of the ingredients. Bacon also adds texture and a deep smoky flavor that's not to be missed. Bonus- it's made in one pot, making it an easy, comforting way to spend a cold winter's night.
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Ingredient notes
Read below to get a better understanding of each of the ingredients.
- Lentils- I chose brown lentils because they have a mild earthy flavor and soften when cooked (but still hold their shape). They are also the most common variety found in grocery stores, making them easy to find.
- Carrots, celery, and onion- Also known as mirepoix, this trio of diced vegetables is slowly cooked to create a base of aromatic flavor at the start of cooking. It's a key ingredient in French cuisine and is often used to season soups, stews, sauces, and braises.
- Bacon- Renders fat for the mirepoix, and provides a smoky, meaty flavor. I use thick-cut. If you only have regular bacon, that's ok!
- Tomato sauce- Adds a deep umami flavor.
- Bay leaves- Helps to balance the soup's richness and the acidity of the tomato sauce.
- Thyme- Fresh thyme is best for flavor.
- Stock- I use chicken stock, but you can use vegetable or beef stock.
- Calabrian chili paste or spread- A spicy condiment made from crushed Calabrian chili peppers, oil, salt, and sometimes vinegar that adds a little heat. I have a jar from Italy, but you can find it online. You can substitute it with crushed red pepper, or leave it out if you don't like spice.
- Balsamic vinegar- Balances out the flavors with a little acidity (just like in my eggplant caponata). You can also add a splash of lemon juice at the end of cooking.
See the recipe card for quantities.
Instructions
Check out this step-by-step tutorial. Full instructions are listed in the recipe card.
Heat a large pot over medium heat. Add the bacon and cook until browned, about 5-8 minutes. Reserve some bacon for garnish.
Remove the bacon and set aside. Toss in the carrots, celery, and onion, and cook until softened about 5-7 minutes.
Add the lentils to the pot, and toast them over medium heat, for about 2 minutes. Add the bacon back to the pot, along with the stock, and stir to combine.
Stir in the bay leaves, thyme, and tomato sauce. Cover, and bring to a boil.
When it reaches a boil, reduce the heat to low, and simmer covered, stirring occasionally, adding more stock if needed.
Simmer for about an hour until the lentils are soft, but not mushy. Add the chili paste or crushed red pepper off the heat, and finish with a drizzle of balsamic vinegar.
Serve hot with shaved or grated parmesan, and garnish with crispy bacon.
👩🍳Pro tip
Reserve some of the crispy bacon to garnish the soup.
Substitutions and variations
- Prosciutto or ham- Use in place of bacon for a meaty alternative.
- Spinach- Add additional vegetables such as spinach, or mushrooms.
- Stock- Vegetable, chicken, or beef stock/broth can be used.
- Fresh herbs- Play with other fresh herbs such as rosemary, oregano, or basil.
How to serve bacon lentil soup
- Plain with some crusty bread (my favorite).
- Over grains such as rice, polenta, or quinoa.
- With a side salad like this beet one.
Storage
Bacon lentil soup can be stored in the refrigerator for up to 5 days. To reheat, add the soup to a medium saucepan, and cook on medium-low until heated through. If it's too thick, you may need to add water or stock to thin it.
Lentil soup also freezes well. Allow the soup to cool completely. Portion the lentil soup into freezer-safe Ziploc/plastic bags, and lay it flat to store. Additionally, you can store the soup in an air-tight (freezer-safe) container for up to 3 months.
FAQ
Brown lentils are ideal for soup because they soften while still maintaining their shape. Overcooking them, however, will yield mushy lentils (not a terrible thing), but you do want some texture. Avoid green lentils or French (Puy) lentils for soup, as these won't soften like brown ones, and are better suited for salads. Lastly, yellow or red lentils, while often used in curries, can also be used in soup.
Nope! Just a quick rinse under cool water to clean and remove debris. They will cook up just fine.
The consistency all depends on what you prefer. In general, lentil soup is a thicker soup, but you can adjust the thickness by adding more broth or water. If you like it even thicker, you can blend some of the soup, either in a blender or with a handheld immersion blender, and mix it back into the soup for a fuller texture.
Perfect pairings
Serve with a savory scone, salad, or sandwich.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Bacon and Lentil Soup
Equipment
- 1 large pot or Dutch oven
Ingredients
- 4-6 slices thick-cut bacon, chopped (½ inch dice)
- 1 tablespoon extra virgin olive oil, plus more if needed
- ½ cup diced carrot (from about 2 medium carrots) ½ inch dice
- ½ cup diced celery (from about 2 medium celery ribs) ½ inch dice
- 1 cup diced yellow onion (approximately 1 medium onion) ½ inch dice
- 2 cloves garlic, minced
- 1 lb (16 oz) dried brown lentils, rinsed see note
- 5-6 cups chicken, beef, or vegetable stock, divided
- 2 cups (17.64 ounce box) tomato sauce (such as Pomi)
- 2 dried bay leaves
- ½ tablespoon fresh thyme
- ½ teaspoon Kosher or fine sea salt, plus more to taste
- ½ tablespoon Calabrian chili paste/spread or ¼-½ teaspoon crushed red pepper flakes to taste
- drizzle of good balsamic vinegar
- parmesan or gruyere cheese for serving optional
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the bacon, and cook until browned and starting to crisp about 6-7 minutes. Remove with a slotted spoon and set aside (leaving the bacon grease in the pot).4-6 slices thick-cut bacon, chopped (½ inch dice)
- Keeping the heat on medium, add the carrots, celery, and onion to the pot, and cook until they are soft, but not browned, about 5-6 minutes (adding the olive oil if needed). Add the garlic, and saute for about 30 seconds. Lastly, add the lentils, and toast for about 2 minutes, stirring to coat.½ cup diced carrot (from about 2 medium carrots), ½ cup diced celery (from about 2 medium celery ribs), 1 cup diced yellow onion (approximately 1 medium onion), 2 cloves garlic, minced, 1 lb (16 oz) dried brown lentils, rinsed, 1 tablespoon extra virgin olive oil, plus more if needed
- Return the bacon to the pot (reserve some of the cooked bacon for garnishing). Add 5 cups of stock, scraping the bottom of the pot with a wooden spoon to release any browned bits. Add the tomato sauce, bay leaves, thyme, and salt. Cover and bring to a boil.5-6 cups chicken, beef, or vegetable stock, divided, 2 cups (17.64 ounce box) tomato sauce (such as Pomi), 2 dried bay leaves, ½ tablespoon fresh thyme, ½ teaspoon Kosher or fine sea salt, plus more to taste
- When it starts to boil, reduce the heat to low, and simmer, partially covered for 50-60 minutes, until the lentils are soft, but not mushy, stirring occasionally. Add the remaining 1 cup of stock if needed.
- When the lentils are cooked, remove the pot from the heat and remove the bay leaves. Stir in the pepper, and a drizzle of balsamic. Taste for seasoning, adding additional salt if needed. Serve immediately with the reserved crispy bacon and/or shaved parmesan.½ tablespoon Calabrian chili paste/spread, drizzle of good balsamic vinegar, parmesan or gruyere cheese for serving
Notes
- Brown lentils are ideal for soup because they soften while still maintaining their shape. Overcooking them, however, will yield mushy lentils (not a terrible thing), but you do want some texture. Avoid green lentils or French (Puy) lentils for soup, as these won't soften like brown ones, and are better suited for salads. Lastly, yellow or red lentils, while often used in curries, can also be used in soup.
- Store the soup in lidded containers in the fridge for up to five days.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Jill says
This lentil soup is so flavorful and hearty. I cooked the bacon till very crisp and garnished the soup with a drizzle of balsamic glaze.