This red lentil bacon soup is simple, hearty, and great for colder days. Red lentils cook fast, and the bacon adds a smoky flavor. Make a big pot - it keeps well and tastes even better the next day.
Red lentil bacon soup is one of those simple recipes that always turn out great. Red lentils cook quickly and give the soup a creamy texture without needing any extra thickeners.
Potatoes make it hearty, and carrots add a bit of sweetness. I often make a vegetarian version, like Red Lentil and Carrot Soup, but if you're in the mood for something heartier, this bacon and lentil soup is perfect!
It’s a great soup recipe for busy days since it doesn’t take long to cook, and leftovers taste just as good, if not better. You can make a big pot ahead of time and keep it in the fridge or freezer for a quick meal anytime. Check out the Turkey Lentil Soup, too.
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Recipe ingredients
Red lentils: They cook quickly and break down as they simmer, giving the soup a creamy texture without blending. There's no need to soak them; just rinse them well before using.
Streaky bacon adds lots of flavor. It has a good mix of fat and meat, making it crispy when cooked. You can also use chopped thick-cut bacon or pancetta. Try this German Lentil Soup with bacon and brown lentils, too – it’s great served with a wiener on top.
Vegetables: Potatoes, carrots, onions, and garlic.
See the recipe card for full information on ingredients and quantities.
Can I use brown or green lentils for this soup?
You can, but you have to increase the cooking time. Brown or green lentils take longer to cook than red lentils, usually around 25 to 35 minutes, compared to 15 to 20 minutes for red lentils. They also hold their shape better, so the soup won’t have the same creamy texture. If you use them, you might need to add more liquid and cook the soup longer until the lentils are tender.
Try the Beef Bone Soup with Yellow Lentils or a vegan Black Bean and Pasta Soup – they are both excellent!
How to make red lentil and bacon soup?
Preparations: Chop the bacon and set it aside. Chop the potatoes and set them aside. Chop the carrots, onion, and garlic, and keep them separated from the bacon and the potatoes. Rinse the red lentils in a sieve.
Step #1: Heat a Dutch oven or heavy-bottomed pot. Cook the bacon for 2-3 minutes until the fat renders and it starts to crisp.
Step #2: Add carrots, onion, and garlic. Scrape the bottom of the pot well and cook for about 4 minutes.
Step #3: Add tomato paste and flour, stirring for about 1 minute to coat the vegetables.
Step #4: Add lentils, potatoes, stock, and all the spices.
Step #5: Scrape the bottom, bring to a boil, then lower the heat. Cover with the lid slightly ajar and cook for 15-20 minutes or until the potatoes and lentils are tender.
Step #6: Adjust the taste with vinegar, salt, and pepper.
Tips
Soup texture: You can keep the red lentil bacon soup chunky, blend it partially for a half-chunky texture, or blend it completely for a smooth soup.
Add extra vegetables - You can easily add more veggies like spinach or kale. I add either of these during the last few minutes of cooking, as they just need to wilt.
Make ahead, store, and reheat
Make ahead and store leftovers: You can easily make this soup ahead of time. Once it's cooked, let it cool completely, then store it in an airtight container in the fridge for up to 3-4 days.
Freeze: For longer storage, freeze the soup for up to 3 months. However, I’m not a fan of frozen and thawed potatoes, so I always avoid that. If you do freeze it, I recommend blending the soup either before or after freezing - otherwise, you won’t like the texture of those potato chunks.
Reheat the bacon red lentil soup on the stovetop over medium heat, adding a little extra broth or water if the soup has thickened too much.
Red Lentil Bacon Soup
Equipment
- Large Dutch oven or another thick-bottomed pot
Ingredients
- 5 oz bacon slices Note 1
- 13 oz potatoes 2-3 medium ones
- 1 medium carrot
- 1 medium onion
- 2 garlic cloves
- 1 ½ tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1 ½ cups red lentils
- 1 teaspoon thyme
- 1 teaspoon sweet paprika Note 2
- 2 bay leaves
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 5 ½ cups chicken stock or beef or vegetable stock
- 1 tablespoon apple cider vinegar or another vinegar, use it to taste
- fine sea salt and ground black pepper to taste
Instructions
- Preparations: Chop the bacon and set it aside. Chop the potatoes and set them aside. Dice the carrots, finely chop the onion, mince the garlic, and set them aside separately.5 oz bacon slices + 13 oz potatoes + 1 medium carrot + 1 medium onion + 2 garlic cloves
- Cook the bacon: Heat the pot and add the chopped bacon. Cook it for 2-3 minutes until the fat renders and it starts to crisp.
- Saute vegetables: Add the carrots, the onion, and the garlic. Scrape the bottom of the pot well. Cook the vegetables for about 4 minutes.
- Add ingredients: Add tomato paste and flour, stirring for about 1 minute to coat the vegetables. Add lentils, potatoes, stock, and all the spices.1 ½ tablespoon tomato paste + 1 tablespoon all-purpose flour + 1 ½ cups red lentils + 1 teaspoon thyme + 1 teaspoon sweet paprika + 2 bay leaves + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper + 5 ½ cups chicken stock
- Simmer lentil bacon soup: Scrape the bottom of the pot again, bring the soup to a boil, then lower the heat. Cover with the lid slightly ajar and simmer the soup for 15-20 minutes or until the potatoes and lentils are tender (Note 3).
- Adjust the taste with vinegar, salt, and pepper. You can leave the soup chunky or blend it partially or completely.1 tablespoon apple cider vinegar + fine sea salt and ground black pepper
Notes
- Bacon slices: 5 oz (140 g) is about 5 to 7 slices, depending on thickness. Feel free to use a bit more or less if you like.
- Paprika: For a spicier soup, replace ½ of the sweet paprika with hot paprika or add a small pinch of cayenne pepper or red pepper flakes.
- Additions: If you like, you can stir in a good handful of baby spinach or kale during the last few minutes of cooking; they just need to wilt.
Adina says
A perfect winter soup - everybody (including kids) love it!