Go Back
+ servings
A bowl filled with lentil soup topped with bacon and sour cream on a wooden board with another 2 bowls in partial view.
Print Recipe
5 from 5 votes

Easy Bacon & Lentil Soup

This bacon and lentil soup is the perfect cold-weather accompaniment. This tasty, comforting soup is simple, easy, and ready in less than an hour.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: mains, meal prep
Cuisine: British
Servings: 5
Calories: 543kcal
Cost: £0.94

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

Instructions

  • 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

Calories: 543kcal | Carbohydrates: 56g | Protein: 37g | Fat: 20g