Easy Bacon Lentil Soup Recipe (with Red Lentils)

Easy Bacon Lentil Soup Recipe (with Red Lentils)

This hearty, smoky bacon and red lentil soup is a cozy, one-pot meal packed with flavor. The red lentils break down to create a creamy texture, while carrots, celery, and tomatoes add depth. Ready in under an hour, it's perfect for a quick, comforting dinner on chilly nights.

Course Appetizer, Main Course

Cuisine Italian American

Prep Time 10

Cook Time 40

Total Time 50

Servings Servings

Calories 281kcal

Author Meghan Birnbaum

Equipment

Medium saucepan
Wooden spoon
Large saucepan with lid
Rimmed baking sheet
Small bowl
Tongs or slotted spoon
Plate for serving

Ingredients

2 tablespoons olive oil
1 large onion chopped
4 slices smoky bacon cut into small pieces
1 medium carrot sliced
1 celery stick sliced
1 clove garlic crushed
1 14 oz can crushed tomatoes
1 cup red lentils rinsed (see note)
1 bay leaf
½ teaspoon dried thyme
4 cups chicken stock 1 quart
Salt & pepper to taste

Get Recipe Ingredients

Instructions

Heat the Oil: Place a large saucepan over medium heat and add 2 tablespoons olive oil.
Cook the Onion: Add the chopped onion and sauté for about 2 minutes until golden brown.
Add the Bacon: Stir in the bacon pieces and cook for about 5 minutes, until the fat starts to render and the bacon is browned. Move the onions to one side for better browning, if needed.
Add Vegetables: Stir in the sliced carrot and celery, cooking for 3-5 minutes until softened. Add the crushed garlic and cook for another minute until fragrant.
Combine Ingredients: Add the can of crushed tomatoes, red lentils, bay leaf, and dried thyme. Pour in the chicken stock, ensuring all ingredients are well covered.
Simmer the Soup: Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 30 minutes until the lentils are soft and starting to collapse into the soup.
Season to Taste: Check the seasoning and add salt & pepper as needed, keeping in mind the saltiness of the bacon.
Serve: Ladle the soup into bowls and enjoy!

Notes

Red Lentils: These cook quickly and do not require soaking. However, it’s best to rinse them in a colander under cold water before using to remove any debris or excess starch.
Adjusting Thickness: The soup will thicken as it cools. When reheating, add a splash of water or chicken stock to loosen it.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 4 months. If freezing, let the soup cool completely before transferring to freezer-safe containers.

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