Hearty Lentil and Vegetable Soup with Bacon
This rustic soup is rich and flavorful, made with earthy lentils, smoky bacon, and a medley of fresh vegetables. It’s nourishing, hearty, and ideal for a cool evening. The bacon provides a savory depth, while herbs and vegetables keep it light and balanced.
⏱ Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
Base:
6 slices bacon, chopped
2 tbsp olive oil (if needed for cooking)
1 large onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 medium zucchini, diced
1 red bell pepper, diced
Soup:
1 ½ cups (300 g) dried lentils (green or brown), rinsed
6 cups (1.5 L) low-sodium chicken or vegetable broth
1 can (14 oz / 400 g) diced tomatoes
2 tsp dried thyme (or 1 tbsp fresh)
1 tsp dried oregano
1 tsp smoked paprika
2 bay leaves
Salt and black pepper — to taste
Finish:
2 cups (60 g) baby spinach or kale, chopped
2 tbsp fresh parsley, chopped
Juice of ½ lemon (optional, for brightness)
Instructions
1. Cook bacon:
In a large soup pot, cook bacon over medium heat until crisp.
Remove with a slotted spoon and set aside. Leave 1–2 tbsp bacon fat in the pot (discard excess).
2. Sauté vegetables:
Add onion, carrot, celery, zucchini, and bell pepper to the pot.
Cook for 6–7 minutes, stirring, until softened.
Add garlic and cook 1 more minute until fragrant.
3. Build soup base:
Stir in lentils, broth, diced tomatoes, thyme, oregano, smoked paprika, and bay leaves.
Bring to a boil, then reduce heat and simmer, uncovered, for 30–35 minutes, or until lentils are tender. Stir occasionally.
4. Finish:
Stir in spinach (or kale) and let it wilt.
Add bacon back into the pot.
Season with salt, pepper, and lemon juice if using.
5. Serve:
Ladle into bowls, garnish with parsley, and enjoy with crusty bread.
Notes & Tips
Use green or brown lentils — they hold their shape best.
For a thicker soup, mash 1 cup of cooked lentils against the side of the pot, then stir back in.
Can be made ahead — flavors deepen the next day.
Keeps in fridge up to 4 days; freezes well up to 3 months.
❓ frequently asked questions FAQ
Q: Can I use red lentils?
Yes, but they will break down more and make the soup creamier rather than chunky.
Q: How do I make it vegetarian?
Omit the bacon, use vegetable broth, and add 1 tsp smoked paprika for a smoky flavor.
Q: Can I add other vegetables?
Yes! Potatoes, parsnips, or green beans work well.
Nutrition information
Calories: ~320 kcal
Protein: 18 g
Fat: 12 g
Carbohydrates: 34 g
Fiber: 12 g
Sodium: ~640 mg