This bacon and lentil soup is an easy place to start if you’ve never cooked lentils before. Simple, everyday ingredients and no complicated techniques --- a delicious soup that turns out well every time!
Made from scratch, this homemade lentil soup with bacon uses tender lentils, crispy bacon, and everyday seasonings for a balanced, hearty bowl.
It’s definitely one of those soup recipes for beginners because it uses simple ingredients and the cooking time is very forgiving --- you won't end up with mushy soup just because you cook it a bit longer.
These lentils are hard to overcook, and the bonus part? Your soup will taste even better the day after!
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Why this soup recipe is a keeper!
- Affordable and pantry-friendly. Lentils are budget-friendly, and the other ingredients are easy to keep on hand, making this a practical go-to recipe.
- Big flavor from simple ingredients. Bacon adds depth to the soup, while lentils and vegetables do the rest --- no complicated seasoning or techniques required.
- Great for leftovers and meal prep. Lentil and bacon soup stores and freezes well, and tastes even better the next day as the lentils' earthiness intensifies.
Ingredients
(See the recipe card below for measurements.)
- Bacon – cut into about ½-inch (2 cm) wide pieces, and add more if you want to use them for garnish.
- Garlic and onion – for sauteing, using the oil from frying the bacon.
- Green lentils – I typically use dried green lentils when making this soup; rinsed and drained.
- Stock – vegetable or chicken stock will be excellent.
- Carrot and potato – peeled and chopped into small cubes of equal size.
- All-purpose flour – you need to brown this to make the soup thicker --- make sure you don’t burn it.
- Spinach – I prefer baby spinach, but regular works too.
- Seasoning – use white wine vinegar, salt, and ground black pepper to taste.
How to make lentil and bacon soup
Start by placing the chopped bacon in a cold, medium-sized saucepan.
Fry them over medium-high heat until crispy.
Remove from the pan and place on a plate lined with kitchen paper --- to absorb excess oil, then set aside.
Add garlic and onion to the same pan.
Sauté until they soften.
Add the flour, stir constantly, and cook until brown.
Lower the heat to prevent burning.
Pour the stock into the pan, cover with a lid, and bring to a boil.
Add the drained green lentils, cover, and simmer until they soften.
Add the chopped potato and carrot.
Continue simmering until the vegetables are tender.
Add half a teaspoon of vinegar, the spinach, and the crispy bacon from earlier.
Mix, taste, and add salt, pepper, or vinegar as needed.
Put the lid back, turn the heat off, and let it sit for a couple of minutes.
Transfer to bowls and garnish with more bacon, if desired --- serve!
Helpful tips
- Do not pour all the stock at once. Start with 3 cups, then add more liquid at the end if you prefer a looser consistency. Taste and adjust the seasoning.
- Chop the carrots and potatoes into identical sizes, so they will cook at (almost) the same time.
- Because vinegar intensity (i.e., acidity) varies, begin with half a teaspoon. Taste, then add more as needed.
Recipe variation
- Precooked lentils. No problem if you only have pre-cooked lentils; it will even cut your cooking time considerably. For reference, half a cup of dried lentils is equivalent to 1 to 1 & 1/4 cups when cooked.
- Celery. An excellent addition to the vegetables --- chopped into uniform sizes.
- Lemon. If you don’t have any vinegar on hand, lemon juice will work (use a tiny amount at first).
- Other greens. Kale is a great alternative. However, you need to add it before the bacon and cook it for longer than the spinach.
Storage
How long can I keep it in the refrigerator?
Lentil soup with bacon lasts about 4 days when stored in an airtight container in the refrigerator.
You can then reheat it in a microwave or on a stovetop --- starting on a low setting to heat it slowly.
Can bacon and lentil soup be frozen?
Absolutely. You need to let it cool completely and transfer it to airtight containers before placing it in the freezer.
It will be good for up to 3 months --- then you can thaw it overnight in the refrigerator before reheating (one option).
FAQs
What lentils are best for making soup?
Green or brown lentils are best for soup because they hold their shape while cooking.
Do I need to soak the lentils first?
Nope. There is no need for you to soak the lentils before making the soup.
Lentils cook quickly compared to dried beans, so you can just add them directly into the saucepan after rinsing (and draining).
How do you thicken lentil soup?
If you think adding flour while sautéing isn't enough to thicken the soup, you can take a portion of the soft lentils (and some of the vegetables too) and mash or blitz them --- it all depends on the texture you prefer.
Serving suggestions
This lentil soup with bacon is satisfying on its own, but it also works well with everyday sides.
Easy homemade breads, basic potato dishes, and simple vegetable sides all pair naturally with the soup's savory flavors.
Fresh from the oven or lightly warmed, yogurt bread rolls are ideal for soaking up the soup and making your meal more filling.
Roasted Eggplant with Tomatoes
The roasted vegetables add a soft texture and a bit of sweetness that contrast well with the soup's smoky flavor.
The pairing works especially well when you want something lighter on the side that still feels complete and easy to prepare.
While the soup simmers, the potatoes with za’atar roast in the oven, with minimal hands-on time, making it easy to get everything on the table without rushing.
It’s a pairing that works especially well on busy weeknights.
See how simple it is? This homemade lentil and bacon soup is easy to make and perfect for busy weeknights.
It’s an excellent recipe for beginners, so give it a try, and you’ll have a dependable soup you can confidently make again and again.
GET MORE IDEAS FROM THIS LIST OF EASY SOUP RECIPES FOR BEGINNERS!
📖 Recipe
Bacon and Lentil Soup Recipe
Equipment
- Chopping board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Strainer
- Medium saucepan with lid
Ingredients
- 7 to 8 strips bacon
- 1 clove garlic, thinly chopped
- 1 small onion, thinly chopped
- 1 tablespoon flour, heaping
- 1 small carrot
- 1 medium potato
- 3 to 3 & 1/2 cups stock
- 1/2 cup dried green lentils, rinsed and drained
- 2 handfuls spinach
- 1/2 to 1 teaspoon white wine vinegar
- salt and ground black pepper, to season
Instructions
- Start by placing the bacon bits in a cold, medium-sized saucepan and frying them over medium-high heat until they are crispy.
- Transfer it into a plate lined with kitchen paper --- to absorb excess oil, then set aside.
- Using the same pan (and the bacon oil), saute the garlic and onion until they soften.
- Add the flour, mix constantly, and cook until it turns brown --- lower the heat to avoid burning the flour.
- Pour the stock, cover with a lid, adjust the heat back to medium-high, and bring to a boil.
- Add the drained green lentils, cover, lower the heat, and simmer until they soften.
- Add the chopped potato and carrot, and continue simmering until tender.
- Add half a teaspoon of vinegar, the spinach, and the bacon from earlier.
- Mix, taste, and adjust seasoning by adding salt, ground black pepper, and more vinegar.
- Put the lid back, turn the heat off, and let it sit for a few more minutes.
- Transfer to bowls and garnish with more bacon, if preferred --- serve!
Notes
- Cook’s Tip: Remember not to pour all the stock right away. Start with 3 cups; if you prefer more liquid, add more at the end, then taste and adjust the seasoning.
- Refer to the post for more tips and suggestions.
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