This hearty Hairy Bikers Bacon and Lentil Soup is a wonderfully thick and comforting meal, packed with smoky flavour. This simple recipe is made with delicious ingredients like smoked bacon, red lentils, carrots, celery, and a rich stock. The result is a savory, filling, and nutritious soup that feels like a hug in a bowl. Perfect for a cozy weeknight dinner, this recipe makes a generous batch that serves about 4-6 people and is fantastic any time of year.
Hairy Bikers 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 Hairy Bikers Bacon And Lentil Soup
- Cook the bacon: Heat the oil in a large saucepan or stockpot over a medium heat. Add the bacon and cook for 5-7 minutes, stirring occasionally, until it is golden and crisp. Remove the bacon with a slotted spoon and set it aside on a plate lined with kitchen paper.
- Sauté the vegetables: Add the chopped onions, carrots, and celery to the bacon fat left in the pan. Cook gently for 10-12 minutes, stirring occasionally, until the vegetables are soft and sweet. Add the crushed garlic and cook for another minute until fragrant.
- Add lentils and liquids: Stir in the tomato purée and cook for one minute. Add the rinsed red lentils, the stock, and the bay leaf to the pot.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer gently for 20-25 minutes, or until the lentils are soft and have broken down.
- Blend if desired: Remove the bay leaf. For a smoother texture, you can use an immersion (stick) blender to blitz about half of the soup. For a completely smooth soup, blend it all. If you prefer a chunkier soup, you can skip this step entirely.
- Finish and serve: Stir most of the cooked bacon back into the soup, reserving some for garnish. Taste the soup and season with salt and plenty of freshly ground black pepper. Ladle into warm bowls and garnish with the remaining crispy bacon and a sprinkle of fresh parsley.
Recipe Tips
- Use smoked bacon: For the best flavour, choose smoked bacon. The smoky taste is a key component of this soup and adds a wonderful depth that you won’t get from unsmoked bacon.
- Don’t rush the vegetables: Take the time to soften the onions, carrots, and celery properly. This “sweating” process builds a sweet and savory flavour base for the entire soup.
- Rinse your lentils: Always give your red lentils a quick rinse in a sieve under cold water before using them. This removes any dust or debris and helps ensure a better final texture.
- Blend to your preference: The texture of this soup is up to you. Leaving it unblended gives you a rustic, chunky soup, while blending half of it creates a perfect balance of creamy and chunky.
What To Serve Bacon And Lentil Soup
This Bacon and Lentil Soup is a satisfying meal on its own, but it’s even better with something to dip into it. Serve with a thick slice of warm, crusty bread, a cheese-topped bread roll, or some homemade garlic bread. For an extra hearty meal, it pairs wonderfully with a classic cheese and onion toastie on the side. A simple green salad with a sharp vinaigrette can also provide a nice, fresh contrast to the rich soup.
How To Store Bacon And Lentil Soup Leftovers
Refrigerate: Allow the soup to cool down completely, then transfer it to an airtight container. It will keep in the fridge for up to 3 days. The soup will thicken as it cools, so you may need to add a splash of stock or water when reheating.
Freeze: This soup freezes beautifully. Once cool, pour it into freezer-safe bags or containers and it will last for up to 3 months. Thaw thoroughly in the fridge overnight before reheating gently on the hob or in the microwave.
Hairy Bikers Bacon And Lentil Soup 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 I use green or brown lentils instead of red? Yes, but the result will be different. Green or brown lentils hold their shape more and will require a longer cooking time (around 40-45 minutes). The soup will be much chunkier and less creamy than when made with red split lentils.
- Do I need to soak the lentils first? No, red split lentils cook very quickly and do not require any pre-soaking. You just need to give them a quick rinse before adding them to the pot.
- Can I make this soup vegetarian? To make a vegetarian version, simply omit the bacon and use vegetable stock. To replicate the smoky flavour, you can add half a teaspoon of smoked paprika to the vegetables along with the garlic.
- My soup is too thick. What should I do? If your soup becomes thicker than you’d like, simply stir in a little extra hot stock or water until it reaches your desired consistency.
Try More Recipes:
- Hairy Bikers Carrot and Coriander Soup Recipe
- Hairy Bikers Pea And Ham Soup Recipe
- Hairy Bikers Leek and Potato Soup Recipe
Hairy Bikers Bacon And Lentil Soup Recipe
Description
This hearty Hairy Bikers Bacon and Lentil Soup is a thick, smoky, and comforting meal. Made with red lentils, crispy smoked bacon, and sweet vegetables, it’s an easy and delicious soup perfect for a filling lunch or dinner.
Ingredients
Instructions
- Cook the bacon: In a large pot, heat the oil and cook the bacon until crisp. Remove with a slotted spoon and set aside.
- Sauté vegetables: Cook the onion, carrots, and celery in the remaining fat for 10-12 minutes until soft. Add the garlic and cook for 1 more minute.
- Simmer the soup: Stir in the tomato purée, followed by the rinsed lentils, stock, and bay leaf. Bring to a boil, then cover and simmer for 20-25 minutes until lentils are soft.
- Finish and serve: Remove the bay leaf. Blend some or all of the soup if desired. Stir in most of the crispy bacon, season with salt and pepper, and serve garnished with the remaining bacon and fresh parsley.
