Bacon Lentil Soup

In this bacon lentil soup recipe, bacon pieces are cooked until crispy, then onions, carrots, celery and garlic are sautéed in the drippings. Add a few spices and you’ll have a hearty and flavorful pot of lentils. This soup is great for weeknights since lentils cook up pretty quick; by bean standards.

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Bacon lentil ingredients

• 6 Slices of Bacon, chopped into small pieces
• 1 Medium Onion, finely diced
• 1 Large Carrot, diced
• 1 Celery Rib, diced
• 3-4 Garlic Cloves, minced
• 1 teaspoon Paprika
• ¼ teaspoon Cumin
• ¼ teaspoon Dried Oregano
• ¼ teaspoon Black Pepper
• 12 oz. Lentils, sorted, rinsed and drained
• 8 cups Chicken Broth
• ½ teaspoon Salt, or to taste

Prep Work

• Pick through the lentils carefully looking for any foreign objects such as small stones.
• Rinse the lentils with cold water and drain.
• Cut the bacon into roughly ½ inch pieces. Using kitchen shears will make quick work of this, plus you don’t dirty a cutting board. Just snip them right into a bowl. Easy!
• Next, dice the onions, carrots and celery. They will be going in the pot at the same time, so keep them in the same bowl. I like to use glass nesting bowls to organize my ingredients. Having everything ready to go really takes the stress out of cooking.
• Lastly, mince the garlic. Then add the paprika, cumin, dried oregano and black pepper to a small bowl. They’re all going in at the same time.

How to make bacon lentil soup

• Add the bacon to a large pot and place it over medium heat. Cook the bacon until crispy, about 8-10 minutes.
• Stir the bacon only occasionally at first, but as it gets going stir frequently.
• Remove the bacon from the pot with a slotted spoon onto a plate lined with a paper towel to drain.
• If the bacon renders a lot of grease, remove some using a large spoon. Leave about 3 tablespoons in the pot.

• Place the pot back over medium heat. When the bacon grease is hot, but nowhere near smoking, add the onions, carrots and celery.
• Cook them for 5 minutes until the onions are translucent, stirring frequently.
• Next, add the garlic, paprika, cumin, oregano and black pepper to the pot. Cook for 1 minute, stirring frequently.

Sautéing the vegetables in the bacon fat for just a few minutes will add a ton of flavor to this lentil soup. Adding all the ingredients at the same time does nothing to build flavor. Take those few extra minutes to build a terrific flavor base. This is the difference between a good soup and a fantastic soup!

Finish the lentil soup

• Add the lentils and the chicken broth to the pot and raise the heat to high. Bring the soup to a boil.
• Once boiling, lower the heat to medium and cover the pot. Cook the lentils for 20-25 minutes, stirring occasionally.
• Now, lower the heat to medium-low and add the reserved crispy bacon pieces back to the pot.
• Cover the pot and cook the lentils for another 15 minutes or so, until they’re tender, stirring occasionally. Some people like their lentils al dente, with a little bite in the middle. Some prefer them fall-apart tender. You choose, either way I’m sure they’ll be delicious.
• Taste the bacon lentil soup and add salt if needed. As a reference we added ½ teaspoon to our lentils. Add a ¼ teaspoon, stir, taste, add more if needed. That way, you don’t overdo it.
• Serve the soup with a side of bread or with rice. Enjoy!

You may also like these lentil recipes:

• Lentil Vegetable Soup
• Lentil and Andouille Sausage Soup
• Italian Sausage Lentil Soup
• Chicken Lentil Soup
• Lentil Potato Soup

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Print Recipe

5 from 7 votes

Bacon and Lentil Soup

This bacon and lentil soup is easy to make and delicious. In this recipe, bacon is cooked until crispy, then onions, carrots, celery and garlic are sautéed in the drippings. Add a few spices and you’ll have a hearty and flavorful pot of lentils.

Prep Time10 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Soup

Cuisine: American

Keyword: bacon, lentils

Servings: 6

Calories: 324kcal

Ingredients

• 6 Slices of Bacon chopped into small pieces
• 1 Medium Onion finely diced
• 1 Carrot diced
• 1 Celery Rib diced
• 3-4 Garlic Cloves minced
• 1 teaspoon Paprika
• ¼ teaspoon Cumin
• ¼ teaspoon Dried Oregano
• ¼ teaspoon Black Pepper
• 12 oz. Lentils sorted, rinsed and drained
• 8 cups Chicken Broth
• ½ teaspoon Salt or to taste

Instructions

Prep Work

• Cut the bacon into small pieces.
• Dice the onions, carrots and celery. Mince the garlic.
• Add the paprika, cumin, dried oregano and black pepper to a small bowl.
• Pick through the lentils looking for any foreign objects such as small stones. Rinse and drain the lentils.

Cook the bacon

• Add the bacon to a large pot and place over medium heat. Cook the bacon until crispy, about 8-10 minutes. Stir only occasionally at first, but as the bacon gets going stir frequently.
• Remove the bacon with a slotted spoon onto a plate lined with a paper towel to drain. If the bacon renders a lot of grease, remove some using a large spoon. Leave about 3 tablespoons in the pot.

Make the lentil soup

• Place the pot back over medium heat and add the onions, carrots and celery. Cook for 5 minutes until the onions are translucent, stirring frequently.
• Add the garlic, paprika, cumin, oregano and black pepper to the pot. Cook for 1 minute, stirring frequently.
• Add the lentils and the chicken broth, raise the heat to high and bring the soup to a boil. Lower the heat to medium and cover. Cook the lentils for 20-25 minutes, stirring occasionally.
• Lower the heat to medium-low and add the bacon back to the pot. Cook the lentils for another 15 minutes or so until the lentils are tender (depending on how tender you like your lentils), stirring occasionally.
• Taste the lentil soup and add salt if needed.

Notes

Pick through the lentils looking for any foreign objects such as small stones. Don’t skip this step, I’ve found small rocks in my lentils on more than one occasion.

Nutrition

Calories: 324kcal | Carbohydrates: 39g | Protein: 19g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 1503mg | Potassium: 925mg | Fiber: 18g | Sugar: 2g | Vitamin A: 1915IU | Vitamin C: 27.1mg | Calcium: 64mg | Iron: 5.2mg

The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.