This smoky bacon and lentil soup is made with red lentils, smoked bacon lardons, carrots, celery and a rich chicken stock. The lentils break down as they cook, giving you a thick, filling soup in under an hour. Serves 6 with plenty left over to freeze.
I love making this on a Sunday afternoon when the week ahead looks busy. It takes almost no effort and gives you at least three or four lunches ready to grab from the fridge or freezer.
Bacon And Lentil Soup Ingredients
- 2 tbsp olive oil or vegetable oil
- 200g smoked bacon lardons or chopped streaky bacon
- 2 medium onions, finely chopped
- 2 medium carrots, finely chopped
- 2 celery sticks, finely chopped
- 2 cloves garlic, crushed
- 250g red split lentils, rinsed
- 1.5 litres good-quality chicken or vegetable stock
- 1 tbsp tomato purée
- 1 bay leaf
- Salt and freshly ground black pepper
- A small handful of fresh parsley, chopped (for garnish)
How To Make Bacon And Lentil Soup
- Fry the bacon: Heat the olive oil in a large saucepan over medium heat. Add the smoked bacon lardons and cook for 4 to 5 minutes until crispy and golden.
- Soften the vegetables: Add the chopped onions, carrots and celery to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften. Stir in the garlic and smoked paprika and cook for another minute.
- Add the lentils and stock: Tip in the rinsed red lentils and pour over the chicken stock. Give everything a good stir and bring to the boil.
- Simmer until thick: Reduce the heat to low, cover and simmer for 25 to 30 minutes. The lentils will break down and thicken the soup naturally. Stir occasionally to stop the lentils sticking to the bottom.
- Blend and serve: For a smooth soup, blend with a stick blender until creamy. For a chunkier texture, blend only half. Season with salt and pepper, scatter over fresh parsley and serve with crusty bread.
What Makes This Bacon and Lentil Soup So Good?
- Use smoked bacon lardons: The smoky flavour from the bacon is what makes this soup stand out. Unsmoked bacon works but gives a much milder result.
- Sweat the vegetables properly: Take a full 5 minutes to soften the onions, carrots and celery before adding the lentils. This builds a sweeter, richer base for the soup.
- Rinse the lentils first: Give the red lentils a quick rinse under cold water in a sieve before adding them. This removes dust and helps the soup stay clear rather than cloudy.
- Half-blend for the best texture: Blend about half the soup until smooth, then stir it back through the chunky half. This gives you a creamy base with bits of bacon and vegetables to chew on.
- Add a squeeze of lemon: A squeeze of lemon juice stirred in right before serving brightens the whole bowl. Try the Hairy Bikers Red Pepper and Lentil Soup for a spicier take on lentil soup.
What Goes Well on the Side?
A thick slice of crusty sourdough or warm garlic bread is the obvious choice. For something more filling, serve it alongside a cheese scone or a simple green salad dressed with a sharp vinaigrette to cut through the richness of the bacon.
This soup also works well as a starter before a lighter main. A poached egg dropped on top just before serving turns it into a proper meal on its own.
Can You Freeze This Soup?
Yes, this freezes really well. Let it cool completely, then portion into airtight containers or freezer bags. It keeps in the freezer for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob, adding a splash of stock or water as the lentils thicken further once cold.
In the fridge, leftovers keep for 3 to 4 days. The soup will thicken considerably as it sits, so thin it out when reheating.
Nutrition Facts
- Serving Size: 1 bowl (approx. 1/6 of the recipe)
- Calories: 380 kcal
- Total Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 750mg
- Total Carbohydrate: 35g
- Dietary Fiber: 12g
- Sugars: 7g
- Protein: 25g
Frequently Asked Questions
Can you use green lentils instead of red? You can, but red lentils break down during cooking and thicken the soup naturally. Green or brown lentils hold their shape, so you will get a brothier soup with more bite.
How does the Hairy Bikers’ bacon and lentil soup compare to Jamie Oliver’s? Jamie Oliver’s version uses cumin and turmeric for a spiced, almost curry-like flavour. This recipe keeps things simpler with smoked paprika and lets the bacon do the heavy lifting on flavour.
Is bacon and lentil soup healthy? Red lentils are high in protein and fibre, making this a filling and nutritious meal. At around 380 calories per serving, it is a solid option for a lighter dinner or packed lunch.
Can you make this soup without bacon? You can, but you will lose the smoky depth. Add a teaspoon of liquid smoke or extra smoked paprika to make up for it. Swap the bacon fat for a tablespoon of butter to keep the richness.
Do you need to soak red lentils before cooking? No, red lentils do not need soaking. Just give them a quick rinse under cold water and they are ready to go straight into the pot.
Try More Recipes:
- Hairy Bikers Red Pepper and Lentil Soup Recipe
- Hairy Bikers Pea and Ham Soup Recipe
- Hairy Bikers Chicken Soup Recipe
Hairy Bikers Bacon And Lentil Soup Recipe
Description
A thick, smoky bacon and lentil soup made with red lentils, smoked bacon lardons, carrots, celery and chicken stock. Ready in under an hour with a rich, filling flavour. Serves 6.
Ingredients
Instructions
- Fry the bacon: Heat olive oil in a large saucepan and cook the bacon lardons until golden and crispy.
- Cook the vegetables: Add onions, carrots, celery and garlic. Cook until softened, then stir in the smoked paprika.
- Add lentils and stock: Stir in the red lentils and pour over the chicken stock. Bring to the boil.
- Simmer: Reduce the heat, cover and simmer for 25 to 30 minutes until the lentils are tender and the soup has thickened.
- Blend and serve: Blend to your preferred consistency, season to taste and scatter over fresh parsley.
