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.
