Lentil and Bacon Soup

There’s something about the smell of simmering bacon and earthy lentils that instantly wraps you in a big, edible hug. This soup is my go-to when I need comfort in a bowl—thick, hearty, and packed with smoky goodness. Imagine soft, tender lentils soaking up all those savory bacon bits, mingling with sautéed onions and garlic until the kitchen smells like a cozy Sunday morning. Honestly, it’s the kind of recipe that feels like a warm blanket on a chilly day, inviting you back for another spoonful. Plus, it’s ridiculously easy to make, which means more time to settle in with a good book or binge-watch your favorite show while it cooks. Trust me, once you try this lentil and bacon soup, it’ll become your new favorite weeknight hug.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Ingredients

For the Main Dish:

• 6 ounces bacon, diced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups dry brown lentils, rinsed
• 4 cups chicken or vegetable broth
• 2 cups water
• 2 carrots, diced
• 1 celery stalk, diced
• 1 bay leaf
• 1 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil (optional, if needed)

How I Make It

Step 1:

Start by cooking your diced bacon in a large pot over medium heat. Let it crisp up nicely—that’s where a ton of flavor hides! Once browned and crunchy, scoop out most of the bacon bits with a slotted spoon, leaving about 1-2 tablespoons of the rendered fat in the pot.

Step 2:

In that glorious bacon fat, add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until soft and fragrant. If your bacon was very lean or you don’t have enough fat, drizzle in a bit of olive oil to help things along.

Step 3:

Stir in the minced garlic and cook another minute, careful not to let it burn. Then add the rinsed lentils, chicken broth, water, bay leaf, and thyme. Bring everything to a boil.

Step 4:

Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for about 35-40 minutes or until lentils are tender, stirring occasionally to prevent sticking. If soup gets too thick, add a splash more water or broth.

Step 5:

Remove the bay leaf and taste for seasoning. Add salt and pepper as needed. If you want a creamier texture, you can mash a portion of the lentils with a spoon or use an immersion blender for a minute or two.

Step 6:

Finally, stir the reserved crispy bacon back in—this adds a fantastic crunch and smoky punch. Serve hot with crusty bread, and enjoy!

Variations & Tips

• Switch up the lentils—red lentils cook faster but break down more, giving a porridge-like texture.
• Add a splash of lemon juice or a dash of vinegar at the end to brighten the flavors.
• For a vegetarian twist, skip bacon and sauté the veggies in olive oil; add smoked paprika for that smoky vibe.
• Throw in chopped kale or spinach at the end of cooking for some greens and extra nutrients.
• If you like it spicy, toss in a pinch of red pepper flakes with the garlic.

How I Like to Serve It

This lentil and bacon soup is perfect for chilly fall evenings or lazy weekend lunches. I love pairing it with a thick slice of buttered sourdough or sprinkling chopped fresh parsley on top for a pop of color. On busy days, it’s great to pack into lunch containers—it warms up beautifully and tastes even better the next day.

Notes

• Keep leftovers refrigerated in a covered container for up to 4 days.
• Reheat gently on the stove or microwave, adding a splash of broth if it thickens too much.

Closing: There’s just something so satisfying about a bowl of lentil and bacon soup—it’s reliable, flavorful, and downright comforting every single time.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.