Description
This Hearty Lentil and Bacon Soup is the kind of meal that warms you from the inside out. It’s rich, smoky, filling, and made with simple ingredients you likely already have. Perfect for busy weeknights, cozy weekends, or meal prep, this soup comes together in one pot and tastes even better the next day.
Ingredients
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1 tablespoon olive oil
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4 slices thick-cut bacon, chopped
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1 onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 garlic cloves, minced
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1½ cups dried green or brown lentils, rinsed
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6 cups chicken or vegetable broth (low sodium preferred)
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1 bay leaf
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1 teaspoon dried thyme
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Salt and black pepper, to taste
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1 teaspoon red wine vinegar or lemon juice (optional, for finishing)
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Fresh parsley, chopped (for garnish)
Instructions
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Cook the Bacon
Heat olive oil in a large pot or Dutch oven over medium heat.
Add chopped bacon and cook until crispy, about 5–7 minutes.
Remove bacon with a slotted spoon and set aside, leaving the fat in the pot. -
Sauté the Vegetables
Add onion, carrots, and celery to the pot. Cook for 5–6 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant. -
Simmer the Soup
Add lentils, broth, bay leaf, thyme, a pinch of salt, and black pepper.
Bring to a boil, then reduce heat to low. Cover slightly and simmer for 30–35 minutes, until lentils are tender. -
Finish and Season
Stir in most of the cooked bacon.
Remove bay leaf. Taste and adjust seasoning.
Add vinegar or lemon juice if using. -
Serve
Ladle into bowls and garnish with remaining bacon and fresh parsley.
Notes
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Use green or brown lentils – they hold their shape best
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Don’t skip the acid (lemon or vinegar) – it brightens the whole soup
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If soup thickens too much, add extra broth or water
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Tastes even better the next day – great for leftovers
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Freezes well for up to 3 months