Hearty & Flavorful Bacon Lentil Soup: Your Ultimate Comfort Food Recipe
There’s nothing quite like a warm bowl of Bacon and Lentil Soup to bring comfort and satisfaction on a chilly day. This incredibly hearty and flavorful dish masterfully combines the irresistible smoky richness of crispy bacon with the wholesome, earthy goodness of tender lentils. More than just a meal, this lentil soup recipe offers a delicious solution for those moments when you crave a truly cozy and nourishing experience. Easy to prepare and packed with incredible depth of flavor, it’s destined to become a staple in your kitchen for quick weeknight dinners or leisurely weekend lunches.
Lentil soup has long been a beloved classic in kitchens around the world, cherished for its simplicity, affordability, and incredible nutritional value. Growing up, a steaming bowl of lentil soup was a constant presence in my home, a testament to its comforting power. These tiny legumes are nutritional powerhouses, brimming with fiber, protein, and essential minerals, making any lentil soup a satisfying choice. But when you introduce the irresistible element of bacon, this humble dish transforms into something truly extraordinary.
The addition of bacon to this lentil soup recipe creates a remarkable velvety richness and a complex flavor profile that beautifully ties all the ingredients together. Beyond its savory depth, bacon also contributes a delightful textural contrast with its crispy bits and a deep, smoky aroma that is utterly captivating. What makes this particular bacon lentil soup even more appealing is its one-pot preparation. This means less cleanup and more time to savor the delicious results, making it an ideal, comforting meal to enjoy on a cold winter’s night or any time you need a warm embrace from your food. The smoky bacon fat renders down, providing a natural and flavorful base for sautéing the vegetables, laying the groundwork for an incredibly robust soup.
Ingredient Notes for the Perfect Bacon Lentil Soup
Understanding each component is key to mastering this delicious bacon lentil soup. Below, we dive into the role of each ingredient, offering insights and tips for the best results.
- Lentils: For this hearty bacon lentil soup, I specifically chose brown lentils. They are widely recognized as the best type of lentils for soup due to their mild, earthy flavor and their ability to soften beautifully when cooked without completely losing their shape or turning mushy. This creates a pleasing texture in the finished soup. Brown lentils are also the most common and readily available variety in most grocery stores, making your soup preparation hassle-free. While red or yellow lentils are great for curries and can be used in soups for a creamier texture (as they break down more easily), and green or Puy (French) lentils hold their shape too well for a truly comforting soup, brown lentils strike the perfect balance.
- Carrots, Celery, and Onion (Mirepoix): This classic trio, often referred to as mirepoix in French cuisine, forms the aromatic foundation of our bacon lentil soup. Diced finely and slowly cooked in the rendered bacon fat, these vegetables sweeten and soften, releasing their essential flavors to create an incredibly rich and savory base. This initial step is crucial for developing a deep, complex flavor profile that permeates the entire soup. Don’t rush this step; allowing the mirepoix to properly caramelize is essential for the ultimate taste.
- Bacon: The star of the show! Thick-cut bacon is my preferred choice for this recipe as it yields substantial, crispy bits and renders a generous amount of flavorful fat, which is essential for cooking the mirepoix. The rendered fat infuses the entire soup with a deep, smoky essence. If thick-cut bacon isn’t available, regular bacon works perfectly fine; just keep an eye on it to prevent overcooking and adjust the amount of added olive oil if there’s less rendered fat. The smoky, salty, and savory notes from the bacon are truly what elevate this lentil soup from good to outstanding.
- Tomato Sauce: A key ingredient for adding a robust umami flavor and a lovely depth of color to the soup. The acidity of the tomato sauce also helps to balance the richness of the bacon and other ingredients, brightening the overall taste profile. I recommend a good quality plain tomato sauce, like Pomi, to ensure a pure tomato flavor without added sugars or herbs that might clash with the soup’s profile.
- Bay Leaves: These fragrant leaves are simmered with the soup to impart a subtle, almost minty and slightly bitter note that helps to balance the soup’s richness and the acidity from the tomato. They contribute a classic aromatic depth to many savory dishes and are essential for a truly authentic flavor. Remember to remove them before serving.
- Thyme: Fresh thyme is highly recommended for its vibrant, aromatic qualities. Its earthy, slightly floral notes complement the lentils and bacon beautifully. While dried thyme can be used in a pinch, fresh sprigs will provide a more potent and nuanced flavor. Roughly chop it or add whole sprigs and remove them at the end.
- Stock (Chicken, Vegetable, or Beef): The choice of stock significantly impacts the soup’s final flavor. I typically use chicken stock for its balanced flavor, but vegetable stock makes this recipe suitable for a pescatarian diet (if omitting bacon or substituting with a plant-based alternative like smoked paprika for smokiness). Beef stock will yield a richer, deeper flavor profile. Opt for a low-sodium version to control the seasoning yourself.
- Calabrian Chili Paste or Spread: This spicy condiment, made from crushed Calabrian chili peppers, oil, and salt (sometimes vinegar), is my secret weapon for adding a delightful kick and complex heat. Its bright, fruity heat is distinct from generic red pepper flakes. I usually have a jar from Italy, but you can easily find it online or at specialty food stores. If unavailable, crushed red pepper flakes are a good substitute, or you can omit it entirely if you prefer a milder soup.
- Balsamic Vinegar: A final drizzle of good quality balsamic vinegar at the end of cooking is a game-changer. Just like in my eggplant caponata, it provides a bright, acidic finish that cuts through the richness and enhances all the other flavors. The slight sweetness and tang of balsamic vinegar awaken the palate and complete the soup’s profile. A splash of fresh lemon juice can also achieve a similar brightening effect if balsamic isn’t on hand.
Always refer to the recipe card for precise quantities and specific instructions.
Step-by-Step Instructions: Making Your Bacon Lentil Soup
Creating this delicious and comforting bacon lentil soup is a straightforward process, largely thanks to its one-pot nature. Follow these step-by-step instructions for a perfect batch every time. Full detailed instructions are always available in the recipe card below.
Step 1: Crisp the Bacon. Begin by heating a large pot or Dutch oven over medium heat. Add your chopped thick-cut bacon and cook until it’s beautifully browned and crispy, typically taking about 5-8 minutes. Once cooked, use a slotted spoon to remove most of the bacon, setting it aside for garnish. Leave the rendered bacon fat in the pot—this is where much of the soup’s incredible flavor comes from!
Step 2: Sauté the Mirepoix. With the heat still on medium, add the diced carrots, celery, and onion to the pot, utilizing the flavorful bacon grease. Sauté these vegetables until they have softened but not browned, usually 5-7 minutes. If the pot seems too dry, add a tablespoon of olive oil. Next, stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
Step 3: Toast Lentils and Add Stock. Add the rinsed brown lentils to the pot with the sautéed vegetables. Toast them over medium heat for about 2 minutes, stirring frequently. This step helps to bring out their earthy flavor. Return most of the cooked bacon (reserving some for garnish) to the pot, then pour in 5 cups of your chosen stock. Stir well, making sure to scrape up any browned bits from the bottom of the pot with a wooden spoon—these bits are packed with flavor!
Step 4: Simmer with Flavorings. Stir in the tomato sauce, bay leaves, fresh thyme, and initial salt. Give everything a good stir to combine. Cover the pot and bring the soup to a boil over medium-high heat. Once it reaches a rolling boil, reduce the heat significantly to low.
Step 5: Gentle Simmer. Let the soup simmer, partially covered, for about 50-60 minutes. Stir occasionally to prevent sticking and to ensure even cooking. During this time, the lentils will soften and absorb the rich flavors of the broth and vegetables. Keep an eye on the consistency; if the soup becomes too thick, add the remaining 1 cup of stock or a bit of water to reach your desired thickness.
Step 6: Finish and Serve. Once the lentils are tender but still hold their shape (not mushy), remove the pot from the heat and carefully remove the bay leaves. Stir in the Calabrian chili paste (or crushed red pepper) for a touch of heat, and add a generous drizzle of good balsamic vinegar to brighten the flavors. Taste and adjust seasoning with additional salt and pepper as needed. Serve your hot and hearty bacon lentil soup immediately, garnished with the reserved crispy bacon and a sprinkle of shaved or grated Parmesan cheese. Enjoy!
This simple yet rewarding process will yield a flavorful and comforting bowl of bacon lentil soup every time.
👩🍳Pro Tip for Bacon Lentil Soup
For an extra layer of flavor and delightful crunch, always reserve some of the freshly cooked crispy bacon to garnish the soup just before serving. This adds textural contrast and visual appeal.
Substitutions and Variations to Customize Your Soup
One of the beauties of this bacon lentil soup recipe is its versatility. Feel free to experiment with these substitutions and variations to tailor it to your taste or what you have on hand:
- Meaty Alternatives: If bacon isn’t available or you’re looking for a different flavor profile, consider using finely diced prosciutto or ham. Prosciutto will add a similar salty, savory depth, while ham can offer a slightly milder, sweeter note. You could also try ground Italian sausage (hot or sweet) for a heartier, spiced version.
- Add More Vegetables: Boost the nutritional content and flavor by incorporating additional vegetables. Hardy greens like fresh spinach, kale, or Swiss chard can be stirred in during the last 10-15 minutes of cooking until wilted. Sliced mushrooms can be sautéed with the mirepoix for an umami kick. Diced potatoes or sweet potatoes can also be added along with the stock for a thicker, more substantial soup.
- Stock Options: As mentioned, chicken stock provides a classic, well-rounded flavor. For a vegetarian option (omit bacon or substitute with plant-based smoky flavor like smoked paprika), use a good quality vegetable stock. Beef stock will result in a richer, deeper-hued soup. You can also mix stocks for a more complex base.
- Fresh Herbs & Spices: While thyme is a fantastic choice, don’t hesitate to play with other fresh herbs. Rosemary offers a piney, earthy aroma that pairs wonderfully with lentils. Oregano or marjoram can provide a Mediterranean touch. For a different flavor profile, consider adding a pinch of smoked paprika or cumin with the garlic for a warmer, more exotic twist.
- Make it Creamy: For a richer, creamier soup, you can blend a portion of the soup (about 1-2 cups) using an immersion blender or a standard blender, then stir it back into the pot. This thickens the soup while keeping plenty of whole lentils for texture. A splash of heavy cream or a swirl of plain Greek yogurt at the end can also add a luxurious creaminess.
How to Serve Your Delicious Bacon Lentil Soup
This hearty bacon lentil soup is a satisfying meal all on its own, but it pairs wonderfully with a variety of sides to complete your dining experience:
- With Crusty Bread: My absolute favorite way to enjoy this soup! A warm, crusty loaf of artisanal bread, a baguette, or a slice of focaccia is perfect for dipping into the flavorful broth and soaking up every last bit of goodness.
- Over Grains: For an even more substantial meal, serve the soup over a bed of fluffy rice (white or brown), creamy polenta, or nutritious quinoa. This turns the soup into a wholesome main course, adding different textures and nutrients.
- Alongside a Fresh Salad: A light, crisp side salad provides a refreshing contrast to the rich and hearty soup. A simple green salad with a vinaigrette or something more unique like this golden beet salad with tarragon vinaigrette would be excellent.
- With a Grilled Cheese Sandwich: For the ultimate comfort food pairing, serve a steaming bowl of bacon lentil soup with a classic grilled cheese sandwich. The salty, savory soup and gooey cheese are a match made in heaven.
- Garnish Options: Beyond the reserved crispy bacon and Parmesan, consider a dollop of sour cream or Greek yogurt, a swirl of extra virgin olive oil, a sprinkle of fresh parsley or chives, or even a few croutons for added crunch.
Storage and Reheating Tips
This bacon lentil soup is fantastic for meal prepping or enjoying throughout the week, as its flavors often deepen and meld beautifully overnight. Here’s how to store and reheat it:
Refrigerator Storage: Allow the soup to cool completely to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days. For best flavor and safety, ensure it’s properly sealed to prevent absorption of other food odors.
Reheating: To reheat, simply pour the desired amount of soup into a medium saucepan. Cook on medium-low heat, stirring occasionally, until it’s heated through to your desired temperature. Lentil soup tends to thicken significantly in the refrigerator as the lentils continue to absorb liquid. If it becomes too thick for your liking, don’t hesitate to add a splash of water, chicken stock, or vegetable stock while reheating to achieve your preferred consistency. Season again if necessary after thinning.
Freezer Storage: Lentil soup freezes exceptionally well, making it a perfect candidate for batch cooking. Once the soup has cooled completely, portion it into freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat in the freezer to save space. It can be stored in the freezer for up to 3 months. To thaw, simply transfer it to the refrigerator overnight, or for a quicker method, reheat gently in a saucepan from frozen, adding liquid as needed to thin it out.
Frequently Asked Questions About Bacon Lentil Soup
Brown lentils are generally considered the best choice for a traditional, hearty lentil soup like this one. They have a mild, earthy flavor and, crucially, they soften beautifully during cooking while still maintaining their shape. This provides a pleasant texture and prevents the soup from becoming overly mushy. While a little mushiness isn’t a terrible thing for comfort food, retaining some structure is often preferred. You should generally avoid green lentils or French (Puy) lentils for soup, as these varieties tend to hold their shape much firmer, even after prolonged cooking, making them better suited for salads where a distinct bite is desired. Yellow or red lentils, on the other hand, break down quite easily, making them excellent for creamy curries or thicker, pureed soups if that’s your preference, but they won’t offer the same textural integrity as brown lentils.
Absolutely not! One of the fantastic advantages of cooking with lentils, especially brown lentils, is that they do not require any pre-soaking. Unlike many other dried legumes, lentils cook relatively quickly from dry. All you need to do is give them a quick rinse under cool running water before adding them to your soup. This step helps to clean them and remove any small debris that might be present. They will cook up perfectly tender and delicious without any extra preparation time.
The ideal consistency of lentil soup is entirely a matter of personal preference! Generally, a good lentil soup is known for being quite hearty and thick, offering a satisfying mouthfeel. However, you have full control over the thickness. If you find your soup too thick, simply add more broth (chicken, vegetable, or beef stock) or even just water, a little at a time, until you reach your desired fluidity. If, conversely, you prefer an even thicker or creamier soup, there’s a simple trick: carefully remove about 1-2 cups of the cooked soup from the pot and blend it in a standard blender until smooth, or use an immersion blender directly in the pot to blend a portion of the soup. Then, stir this blended portion back into the main pot. This will add body and creaminess without sacrificing the texture of the remaining whole lentils.
Yes, absolutely! Despite the inclusion of bacon, this lentil soup is packed with nutritional benefits. Lentils themselves are incredibly healthy, providing an excellent source of plant-based protein, dietary fiber (which aids digestion and promotes fullness), and essential minerals like iron and folate. The vegetables (carrots, celery, onion) add vitamins and antioxidants. While bacon contributes some fat and sodium, it’s used in moderation to impart flavor. If you’re concerned about fat content, you can drain some of the bacon fat after cooking, or use leaner bacon. Overall, it’s a well-balanced, nutrient-dense, and satisfying meal that fits into a healthy diet, especially when paired with a light side salad.
Perfect Pairings for Your Bacon Lentil Soup
Enhance your bacon lentil soup experience with these delightful accompaniments:
- Smoked Gouda and Chive Scones
- Heirloom Tomato Caprese Salad
- Golden Beet Salad with Tarragon Vinaigrette
- Kielbasa Reuben Sandwich
Did you make this comforting Bacon Lentil Soup recipe? We’d love to hear your thoughts! Please leave a ⭐⭐⭐⭐⭐ rating and a comment right below the recipe card. If you capture a photo of your culinary creation, don’t forget to tag us on Instagram @brunchandbatter. Your feedback and photos truly inspire us!
📖Recipe: Easy One-Pot Bacon Lentil Soup
Bacon and Lentil Soup
Pin Recipe
Equipment
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1 large pot or Dutch oven (at least 5-6 quart capacity)
Ingredients
- 4-6 slices thick-cut bacon, chopped (½ inch dice)
- 1 tablespoon extra virgin olive oil, plus more if needed
- ½ cup diced carrot (from about 2 medium carrots) ½ inch dice
- ½ cup diced celery (from about 2 medium celery ribs) ½ inch dice
- 1 cup diced yellow onion (approximately 1 medium onion) ½ inch dice
- 2 cloves garlic, minced
- 1 lb (16 oz) dried brown lentils, rinsed see note on lentil type
- 5-6 cups chicken, beef, or vegetable stock, divided
- 2 cups (17.64 ounce box) tomato sauce (such as Pomi)
- 2 dried bay leaves
- ½ tablespoon fresh thyme, chopped (or 1 tsp dried)
- ½ teaspoon Kosher or fine sea salt, plus more to taste
- ½ tablespoon Calabrian chili paste/spread or ¼-½ teaspoon crushed red pepper flakes to taste (optional)
- drizzle of good balsamic vinegar (or lemon juice)
- parmesan or gruyere cheese for serving optional, for garnish
Instructions
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Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until it’s browned and crispy, about 6-7 minutes. Remove most of the crispy bacon with a slotted spoon and set aside for garnish (leave the rendered bacon grease in the pot).4-6 slices thick-cut bacon, chopped (½ inch dice)
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Keeping the heat on medium, add the diced carrots, celery, and onion to the pot. Cook until they are softened but not browned, about 5-6 minutes. If needed, add the 1 tablespoon of olive oil. Stir in the minced garlic and sauté for about 30 seconds until fragrant. Lastly, add the rinsed brown lentils to the pot and toast for about 2 minutes, stirring to coat them in the flavorful fat and aromatics.½ cup diced carrot (from about 2 medium carrots), ½ cup diced celery (from about 2 medium celery ribs), 1 cup diced yellow onion (approximately 1 medium onion), 2 cloves garlic, minced, 1 lb (16 oz) dried brown lentils, rinsed, 1 tablespoon extra virgin olive oil, plus more if needed
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Return the remaining cooked bacon to the pot. Add 5 cups of your chosen stock, making sure to scrape the bottom of the pot with a wooden spoon to release any browned bits, which are full of flavor. Stir in the tomato sauce, bay leaves, fresh thyme, and initial ½ teaspoon of Kosher or fine sea salt. Cover the pot and bring the mixture to a boil.5-6 cups chicken, beef, or vegetable stock, divided, 2 cups (17.64 ounce box) tomato sauce (such as Pomi), 2 dried bay leaves, ½ tablespoon fresh thyme, ½ teaspoon Kosher or fine sea salt, plus more to taste
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Once the soup reaches a boil, reduce the heat to low, partially cover the pot, and let it simmer for 50-60 minutes. Stir occasionally to prevent sticking. Continue simmering until the lentils are soft and tender but still hold their shape, not mushy. If the soup becomes too thick during cooking, add the remaining 1 cup of stock or a bit of water to reach your desired consistency.
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When the lentils are fully cooked, remove the pot from the heat and carefully remove and discard the bay leaves. Stir in the Calabrian chili paste or crushed red pepper flakes (if using) and a generous drizzle of good quality balsamic vinegar. Taste the soup for seasoning and adjust with additional salt and pepper if needed. Serve immediately, garnished with the reserved crispy bacon and/or shaved Parmesan or Gruyere cheese.½ tablespoon Calabrian chili paste/spread, drizzle of good balsamic vinegar, parmesan or gruyere cheese for serving
Notes
- Brown lentils are the best choice for this soup as they soften while retaining their shape, providing a pleasing texture. Avoid green or Puy lentils which stay too firm for soup, and red or yellow lentils which tend to break down completely (though they can be used if a very creamy soup is desired).
- For optimal flavor, allow the soup to cool completely before storing. Store in airtight containers in the refrigerator for up to five days.
- This lentil soup freezes exceptionally well. Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.