Easy Lentil and Bacon Soup Recipe (One Pot)
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I always come back to this lentil and bacon soup recipe whenever I want something hearty and cheap. I use red lentils because they break down and go thick & creamy without needing to blend anything, and crispy bacon adds proper smoky flavour throughout. This bacon and lentil soup is BRILLIANT with crusty bread for dipping! Stay warm with these other Autumn Warming Soups.
A Quick Look At The Recipe
- ✅ Recipe Name: Easy Lentil and Bacon Soup Recipe (One Pot)
- 🕦 Ready in: 45 minutes
- 🤝 Serves: 5
- 🍴 Calories: 543kcal
- 🧑🍳 Main ingredients: lentil, bacon, carrots, sour cream
- ✨ Summary: This lentil and bacon soup is made in one pot with smoky bacon and red lentils for a warming, budget-friendly meal.
Why you’ll love this recipe
- Comforting & filling: With the creamy, thick bacon and lentil soup consistency and the bonus of crispy bacon bits on top, it’s safe to say this recipe is a favourite for a comforting meal. And with the fibre and protein from the bacon, lentils, and other veg, this soup will help you stay full until your next meal.
- One-pot & budget-friendly: Everything goes in one pot, like my favourite One-Pan Mince Pasta – which means less washing up! And this lentil and bacon soup only uses inexpensive pantry staples – perfect for batch cooking ahead.
- Easy to adjust to your preferences: There are many options for turning this lentil and bacon soup recipe into one that meets your tastes, like turkey bacon instead of regular bacon. Either of them could be added to this Leek and Potato Soup as well.
Use leftover lentils to make Easy Red Lentil Dahl with Coconut Milk, Lentil Bolognese and Lentil and Chickpea Curry.
Table of Contents
Ingredients
These are the main ingredients you’ll need for this traditional lentil and bacon soup recipe:
- Bacon: Crispy bacon bits in each bowl add richness and texture to the lentil and bacon soup. I cook the bacon first so the rendered fat becomes the base for the soup. You can swap this with turkey bacon, pancetta, or top with a meat-free alternative like The BEST Crispy Tofu if you want.
- Lentils: I use red lentils for this bacon and lentil soup recipe because they break down while cooking and go thick and almost creamy without needing to blend anything. You can also use brown or green lentils, which give a similar consistency. I’d avoid French green lentils unless you want a thinner soup.
- Parsley: Fresh parsley adds colour and a bit of freshness that balances the richness of the bacon. You can use any variety, from Italian to flat leaf. Other herbs like sage and rosemary work well in this bacon lentil soup recipe too, though they’re best added to the soup as it cooks, not as a garnish.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
Lentil soup with bacon can easily be made your own – here are some ideas you can try:
- Swap the protein: Instead of crispy bacon bits, consider pan-fried pancetta for a richer flavour. You can also make this bacon lentil soup vegetarian-friendly by using a plant-based bacon alternative. In that case, you’ll also need to swap out the Worcester sauce for soy sauce.
- Easy ingredient swaps: Increase the flavour of this soup by using chicken broth instead of vegetable broth. You can also make this easy lentil and bacon soup your own by adding other veggies of choice, like fire-roasted diced tomatoes, diced potato, etc. Instead of sour cream, use Greek yoghurt or a dash of heavy cream for a richer consistency.
- Make it dairy-free: A non-dairy milk can also be used as a swap to turn this bacon and lentil soup into a dairy-free recipe. If you don’t eat any dairy, you have to give this Vegan Mac and Cheese with Red Pepper a try!
How to make lentil and bacon soup
- Start by chopping the onions, carrots and celery into small pieces (Image 1).
- Then add the sliced bacon to a non-stick frying pan over a low/medium heat with half of the oil. Gently fry to allow the bacon fat to render (Image 2).
3. After the bacon has been frying for around 10 minutes, or until crispy, remove one third of the bacon from the pan (Image 3).
4. Then add the chopped carrot, onion and celery to the pan (Image 4).
5. Season generously with salt and pepper and continue to fry for 7 minutes. Then, add the garlic to fry for 2 minutes (Image 5).
6. Next add the lentils and stock. Stir to combine and cover with a lid. Cook for 15 – 20 minutes (Image 6).
7. When the timer has 5 more minutes to go, add the paprika and Worcester sauce. The lentils will now be tender and ready to serve (Image 7).
8. Top with a dollop of sour cream, a sprinkle of the reserved crispy bacon, a crack of black pepper and dig in! (Image 8).
Love bacon? Here are some more recipes to give you inspiration: Creamy Bacon Pasta, Brussel Sprouts with Bacon and Creamy Green Risotto with Crispy Bacon and Mushrooms.
Tips for the best results
- Sometimes, as lentils are sorted, they get debris and small rocks mixed in. So, sorting through the lentils before beginning this bacon and lentil soup dish is important to ensure you remove anything that shouldn’t be in the mixture.
- Rinse the lentils with cold water. This step also helps remove any additional dust/debris on the lentils.
- It’s easier to crisp up bacon for this recipe if it’s pre-cut. Use kitchen scissors to chop the bacon into small, even-sized pieces before tossing the bits into a pan.
- Avoid unevenly cooked veggies by chopping them into equal pieces (or as equal as possible). This will help ensure that the veggies are not overly mushy or undercooked in your lentil and bacon soup.
- Don’t rush the bacon and vegetable step of this recipe for lentil and bacon soup. Letting them cook properly builds the deep flavourful base that makes it so good.
Serving Suggestions
This lentil and bacon soup is hearty enough on its own, but pairing it with something fresh or crunchy makes it feel like a proper meal. I like serving it with simple sides that balance the richness and add a bit of texture.
Try it with:
Leftover Storage and Reheat Instructions
Refrigerator: Store leftover lentil and bacon soup in an airtight container in the fridge for up to 4 days, allowing it to cool completely before sealing.
Freezer: Once cooled, freeze the soup in airtight containers or freezer bags for up to 3 months, leaving a bit of space for expansion.
Reheat: Reheat slowly on the stovetop or in the microwave, adding a splash of water or stock as needed since the soup thickens as it sits.
FAQs
Yes, you can make this recipe in the slow cooker. Follow the steps below (including crisping the bacon in a separate pan). After finishing step two, shift the 1/3 section of bacon chunks, bacon grease, carrots, onions, and celery to the slow cooker. Then, follow the rest of the instructions using the slow cooker instead of a pan/pot. Make sure you are stirring occasionally. Voila!
Absolutely! Once cooled, store this traditional lentil and bacon soup recipe in airtight bags or containers. Then, keep the containers in the freezer for up to three months.
Yes, you can reheat bacon and lentil soup. I recommend reheating it on the stovetop, if possible. That way, you can add a small amount of water as it heats up since this bacon and red lentil soup thickens as it sits.
Lentils continue to absorb liquid as they sit, so the soup naturally thickens over time. Simply stir in a splash of water or stock while reheating until it reaches your preferred consistency.
Yes, you can use canned lentils to save time. Add them during the last 10 minutes of cooking since they are already tender, and reduce the liquid slightly to prevent the soup from becoming too thin.
Pair this hearty soup with one of the following salads for a filling meal: Grinder Salad, Halloumi Caesar Salad and Thai Noodle Salad with Peanut Sauce.
If you tried this Easy Bacon & Lentil Soup recipe, it would mean so much to me if you couldleave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Easy Lentil and Bacon Soup
Ingredients
- 500 g carrots, peeled and diced (£0.30)
- 1 onion, diced (£0.10)
- 300 g cooking bacon, chopped (£0.90)
- 3 celery stalks (£0.75)
- 350 g red lentils (£1.50)
- 5 dollops of sour cream (£0.75)
- 5 cloves garlic, finely chopped (£0.39)
- Optional parsley to garnish
Cupboard Essentials
- 1 tbsp olive oil
- Salt & Pepper
- 1.5 tsp paprika
- 1.5 litre vegetable stock
- 1 tbsp Worcester sauce
Method
- Start by adding the bacon to a non-stick frying pan over a low/medium heat with half of the oil. Gently fry to allow the bacon fat to render out of the bacon.
- After the bacon has been frying for around 10 minutes, or until crispy, remove one third of the bacon and add the carrot, onion and celery to the pan.
- Season generously with salt and pepper and continue to fry for 7 minutes. Then, add the garlic to fry for 2 minutes before adding the lentils and stock.
- Stir to combine and cover with a lid. Cook for 15 - 20 minutes, or until the lentils are tender. When the timer has 5 more minutes to go, add the paprika and Worcester sauce.
- Top with a dollop of sour cream, a sprinkle of the reserved crispy bacon, a crack of black pepper and dig in!
Notes
- Before starting the bacon and lentil soup, carefully sift through lentils to remove any debris or small rocks that may be present.
- Eliminate additional dust and debris by rinsing lentils thoroughly with cold water.
- Improve bacon crisping by chopping it into small, even-sized pieces with kitchen scissors before adding to the pan.
- Ensure uniform cooking by chopping vegetables into equal-sized pieces, preventing uneven texture in the final dish.
Nutrition
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