Go Back
–+ servings
red lentil bacon soup in a bowl with a spoon in it.
Print Recipe
5 from 1 vote

Red Lentil Bacon Soup

This red lentil bacon soup is simple, hearty, and perfect for colder days. The bacon adds a smoky flavor, and the soup keeps well, tasting even better the next day.
Prep Time20 minutes
Cook Time25 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 4 servings
Calories: 616kcal
Author: Adina

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
US - EU

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

  1. 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.
  2. 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.
  3. 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.

Nutrition

Serving: 1/4 of the dish | Calories: 616kcal | Carbohydrates: 77g | Protein: 34g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 33mg | Sodium: 1668mg | Potassium: 1642mg | Fiber: 24g | Sugar: 10g | Vitamin A: 2971IU | Vitamin C: 27mg | Calcium: 83mg | Iron: 7mg