Bacon lentil soup is an easy, comforting meal that's packed with delicious and wholesome ingredients. In this recipe, lentils are cooked with bacon, onions, carrots, celery, and earthy spices to create a filling dish that's perfect for weeknight dinners, lunches, or cold nights.
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Simply delicious! Made for my mum, she loved it! Wondered how I became a cook! Thank you.
—Peter
What's great about this recipe
- Quick and easy: Lentils cook faster than most beans, making this bacon lentil soup perfect for weeknight dinners when you need something hearty without spending hours in the kitchen.
- Budget-friendly: Lentils and basic vegetables are affordable pantry staples, and with just a few slices of bacon, you can whip up a delicious meal that won’t break the bank.
- Packed with flavor: Sautéing the vegetables in bacon fat for just a few minutes adds a ton of flavor to this soup. Tossing everything in at once won’t build that depth, but taking the extra time to sauté the veggies makes all the difference—it’s what turns a good soup into a fantastic one!
- Hearty and satisfying: Warm, filling, and loaded with wholesome ingredients like lentils, vegetables, and bacon, this soup is a comforting meal that will leave you feeling satisfied.
Ingredients you'll need
- Bacon – Regular-cut bacon works best in this soup. We use crispy bacon pieces for the soup itself, reserving some for garnish. The rendered bacon grease adds rich flavor to the base of the soup, so be sure to use some of it to sauté the vegetables.
- Lentils – Brown or green lentils are ideal for this recipe because they hold their shape during cooking without becoming mushy. Red or yellow lentils break down too quickly for a hearty soup like this. Want more tips? Check out this post on how to cook lentils.
- Vegetables – A classic mirepoix of onion, carrot, and celery forms the flavorful base. Garlic adds even more flavor and complements the smoky bacon beautifully.
- Spices – Paprika, cumin, oregano, and black pepper provide a warm, earthy flavor. These simple seasonings work together to enhance the flavor of the lentils and bacon without overpowering them.
- Broth – Chicken broth gives the soup a light but savory flavor. Use reduced sodium broth if you’re sensitive to salt. You can always add more salt at the end if needed.
- Optional garnish – Crispy bacon bits and fresh parsley for a pop of color and a little extra freshness. It’s optional, but it looks nice when sprinkled with those crispy bacon bits!
- See the recipe card for quantities and preparation.
How to make bacon lentil soup
- Add the bacon to a large pot over medium heat. Cook until crispy, about 8-10 minutes, stirring occasionally at first, then more frequently.
- Remove the pot from heat and transfer the bacon to a paper towel-lined plate. If needed, remove some grease from the pot, leaving about 2-3 tablespoons.
- Return the pot to medium heat. Once the grease is hot (but not smoking), add the onions, carrots, and celery. Cook for 3-5 minutes, stir frequently, until the onions are translucent.
- Stir in the garlic, paprika, cumin, oregano, and black pepper. Cook for 1 minute, stirring often.
- Add the lentils and broth. Stir well and gently scrape any bits on the bottom of the pot.
- Raise the heat to high and bring to a boil. Lower the heat to medium, cover, and cook for 20-25 minutes, stirring occasionally.
- Reduce heat to medium-low and add the reserved crispy bacon (save some for garnish, if desired).
- Cover and cook for 5-15 minutes until the lentils reach the desired tenderness. Cook less for al dente lentils or longer for a more tender texture.
Taste the soup and add salt as needed (we added ¼ teaspoon). Serve the soup with the reserved bacon on top and a sprinkle of chopped parsley, if desired.
Storing and reheating instructions
- Storing
- Refrigerate: Allow the bacon lentil soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3 days.
- Freeze: Cool the soup completely, then transfer it to freezer-safe containers or zip-top bags. Label with the date and freeze for up to 6 months. When you're ready to enjoy, thaw it overnight in the refrigerator.
- Reheating
- Stovetop: To reheat, warm the soup in a saucepan over medium heat, stirring occasionally until heated through.
- Microwave: Alternatively, use the microwave by placing it in a microwave-safe dish and heating it on high, stirring occasionally until hot. If frozen, thaw first, then reheat as mentioned.
- Reheating Tips
- If the soup thickens during storage or reheating, add 1-2 tablespoons of water or chicken broth to loosen it up. Stir well and add more if needed.
- Food Safety Guidance
- Always reheat leftovers to an internal temperature of 165°F.
- Do not leave food at room temperature for more than 2 hours (or 1 hour if above 90°F) before storing.
- For more food storage and safety tips, visit the U.S. Department of Agriculture or foodsafety.gov.
Recipe tips and notes
- Use regular-cut bacon. Thin or thick-cut bacon will require adjustments to the cooking time, so regular-cut works best for consistent results.
- Pick through the lentils carefully, checking for any foreign objects like small stones before rinsing.
- To cut the bacon quickly and easily, use kitchen scissors to snip it right into a bowl—no need for a separate cutting board!
- The ingredients go into the pot quickly, one after the other, and need frequent stirring. Having everything prepped and ready before you start cooking will ensure the process runs smoothly.
Frequently asked questions
What sides go with this soup?
Bread, crackers, a side salad, or a side of rice are perfect partners for this soup.
Can I use a different type of lentil?
Brown or green lentils work best for this recipe because they hold their shape during cooking. Red or yellow lentils cook faster and break down, giving the soup a different texture.
Can I make this soup ahead of time?
Yes! This soup is great for lunch prep because it stores well in the fridge for up to 3 days. The flavors continue to develop, making it even tastier the next day. Just reheat and enjoy.
How do I thicken or thin the soup?
For a thicker soup, let it simmer uncovered a little longer. If the soup is too thick, simply add more broth or water, stirring until you reach the desired consistency.
This soup is hearty, flavorful, and perfect for weeknights. If you enjoyed this recipe, be sure to check out our sausage and lentil soup which is incredibly easy to make or try our lentil chili for a delicious meatless alternative. And don’t miss our popular chicken lentil soup for another warm and comforting favorite.
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📖 Recipe
Bacon Lentil Soup Recipe
This easy bacon lentil soup is hearty, flavorful and budget-friendly, made with crispy bacon, lentils, vegetables and spices. A quick and satisfying meal for weeknights.
Ingredients
- 6-8 Bacon Slices chopped or cut into ½ - 1 inch pieces – regular cut (6 slices for the soup and roughly 2 slices for garnish – optional)
- 1 Medium Onion finely diced
- 1-2 Carrots diced (about ¾ cup)
- 1 Celery Rib diced (about ⅓ cup)
- 3-4 Garlic Cloves minced
- 1 teaspoon Paprika
- ¼ teaspoon Cumin
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper
- 12 ounces Lentils sorted, rinsed, and drained
- 8 cups Chicken Broth
- Salt to taste
- Chopped Parsley for garnish optional
Instructions
- Add the bacon to a large pot and place it over medium heat. Cook the bacon until crispy, about 8-10 minutes. Stir occasionally at first, then more frequently as it cooks.
- Take the pot off the heat and use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain.
- If necessary, remove some of the rendered grease from the pot, leaving about 2-3 tablespoons.
- Return the pot to medium heat. Once the bacon grease is hot (but not smoking), add the onions, carrots, and celery. Cook for 3-5 minutes, stirring frequently, until the onions soften and become translucent.
- Stir in the garlic, paprika, cumin, oregano, and black pepper. Cook for 1 minute, stirring often.
- Add the lentils and the chicken broth to the pot, stirring well while gently scraping bits off the bottom of the pot. Raise the heat to high and bring the soup to a boil (about 5 minutes).
- Once the soup comes to a boil, lower the heat to medium and cover the pot. Cook for 20-25 minutes, stirring occasionally.
- Lower the heat to medium-low and add the reserved crispy bacon pieces to the pot (remember to keep some bacon for garnish if desired).
- Cover the pot and cook 5-15 minutes until the lentils reach the desired tenderness. If you prefer al dente lentils, cook them less; for tender lentils, cook longer.
- Taste the soup and add salt as needed (we added ¼ teaspoon). Serve the soup with the reserved bacon on top and a sprinkle of chopped parsley, if desired.
Notes
- Use regular-cut bacon for consistent results; thin or thick-cut will alter cooking time.
- Sort through lentils for small stones or debris before rinsing.
- Use kitchen scissors to easily cut the bacon directly into a bowl—no cutting board needed.
- Prep all ingredients ahead of time to ensure smooth cooking, as they go into the pot quickly and need frequent stirring.
Nutrition
Calories: 358kcalCarbohydrates: 40gProtein: 21gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 26mgSodium: 1374mgPotassium: 752mgFiber: 18gSugar: 4gVitamin A: 1935IUVitamin C: 5mgCalcium: 63mgIron: 5mg
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.
Tried this recipe?Let us know how it was!
Aubrey
This is our family's favorite lentil soup! I had given up on lentil soup because it always seemed lacking in flavor. We found this one and my boys love it! We have to cook it every time there's bacon in the house. We do change it slightly by doubling the bacon and using smoked paprika. I also go ahead and add the entire bag of lentils. I don't like having little leftover amounts. Thank you for this recipe!
Elizabeth
It's my pleasure Aubrey. Double bacon is always welcomed! Happy to hear you all enjoy it.
Val
Fantastic recipe!
Elizabeth
Hi Val,
Thank you!
Melissa
This was really a great soup. I had never made anything with lentils and was frankly surprised by how much I liked it. I was a little heavier handed with the oregano and cumin. Next time I probably will add more vegetables otherwise it will definitely be made again soon. I’m on a budget and this is very budget friendly for me!
Elizabeth
Thank you Melissa, I'm happy to hear you enjoyed it.
Peter
Simply delicious! Made for my mum, she loved it! Wondered how I became a cook! Thankyou
Elizabeth
Hi Peter,
Thank you, that is wonderful to hear!
Amber
I had lentils.... and no idea what to do with them. Thanks for the recipe.
Elizabeth
It's my pleasure, thank you for stopping by.
Latte
I made it with ham shank
Ryan Eschweiler
Had no idea of all the different things you can do with lentils until I searched around on Pintrest. Thank you to all those who take the time.
Renee
Love this recipe! It's a real good to!
Elizabeth
Thank you for your kind comment, so happy you enjoyed it!
Jacqueline f cline
Can I prepare using a crock pot on low. If so how long and should I reduce liquid by 1/2 cup.
Elizabeth
Hi Jacqueline,
I'm sorry, never made it in a crock pot.
Veronica Galarza
This recipe was absolutely delicious. I added potatoes and simply incorporated them with the rest of the vegetables when following the recipe. The bacon I used was a bit more hardy almost a ham like consistency and I did not get as much bacon grease as needed to cook the vegetables so I added about one teaspoon of olive oil.
Elizabeth
Hi Veronica,
Really glad you enjoyed it, thanks for sharing!