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, budget-friendly dish that's perfect for weeknight dinners, lunches, or cold nights.
What's great about this recipe
- Quick and Easy: Lentils cook faster than most beans, making this lentil soup with bacon perfect for weeknight dinners when you need something hearty without spending hours in the kitchen.
- Budget-friendly: Lentils, vegetables, and pantry staples keep this soup affordable, while just a few slices of bacon add plenty of flavor without breaking the bank.
- Packed with flavor: Sautéing the vegetables in bacon fat builds a rich, savory base for the soup. It only takes a few extra minutes, but it adds depth of flavor that's worth the effort.
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Simply delicious! Made for my mum, she loved it! Wondered how I became a cook! Thank you.
-Peter
Ingredients you'll need
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Bacon - Regular-cut bacon works best in this soup. We use crispy pieces in the soup and reserve some for garnish. The rendered bacon grease adds rich flavor to the base, 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 this hearty soup. 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 warm, earthy flavor. These simple seasonings enhance 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 - Top the soup with crispy bacon bits and fresh parsley for extra flavor and a pop of color.
📖 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 as it browns.
- 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 bacon grease is hot (but not smoking), add the onions, carrots, and celery. Cook for 3-5 minutes, stirring 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 if you prefer firmer lentils or longer for a softer texture.
Taste the soup and add salt if needed. As a reference, we added ¼ teaspoon. Serve the soup with the reserved bacon on top and a sprinkle of chopped parsley, if desired.
Recipe tips and notes
- Use regular-cut bacon. Thin or thick-cut bacon will require different cooking times, so regular-cut works best for consistent results.
- Sort the lentils. Check them carefully for any foreign objects, like small stones, before rinsing.
- Wait to add extra salt. Bacon and chicken broth contain a good amount already. Taste at the end and add more if needed. Use reduced-sodium broth if you're sensitive to salt.
- Prep everything before you start. The ingredients are added to the pot one after another and need frequent stirring. Having everything measured and ready to go makes the cooking process much easier.
Storing and reheating
Refrigerator: Allow the soup to cool completely, then transfer it to an airtight container and refrigerate for 3-4 days.
Freezer: Let the soup cool completely, then transfer it to an airtight, freezer-safe container. Leave room at the top for expansion, label, and freeze for up to 2-3 months.
Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium to medium-low heat, stirring occasionally, or microwave in a microwave-safe bowl, stirring every 30 seconds until hot.
Note: The soup will thicken as it sits. Add a splash of chicken broth or water while reheating until it reaches your desired consistency.
Food safety: Reheat leftovers to 165°F. Do not leave cooked food out at room temperature for more than 2 hours, or more than 1 hour if the ambient temperature is above 90°F. For more information on food storage and food safety, visit the U.S. Department of Agriculture or foodsafety.gov.
Frequently asked questions
Brown or green lentils work best because they hold their shape during cooking. Red or yellow lentils cook faster and break down, giving the soup a softer, creamier texture.
For a thicker soup, let it simmer uncovered for a few extra minutes. If it's too thick, stir in a little chicken broth or water until it reaches your desired consistency.
If you enjoyed this recipe, be sure to try our sausage and lentil soup, another hearty soup that's incredibly easy to make. Looking for a meatless option? Our lentil chili is packed with flavor and makes a satisfying meal. And don't miss our popular chicken lentil soup for another comforting favorite.
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📖 Recipe
Bacon Lentil Soup Recipe
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.
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Nutrition
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.
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!