Bacon Lentil Soup (with Tomatoes and Rice)
User Reviews
5.0
12 reviews
Excellent
Bacon Lentil Soup (with Tomatoes and Rice)
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Bacon Lentil Soup is great as a starter to a main, or as a main itself, this hearty soup sticks to your ribs and satisfies!
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Ingredients
- 4 lices Bacon chopped
- 2 teaspoons olive oil
- 2 cup onion chopped
- 3/4 cup carrots peeled and chopped
- 1/2 cup arborio rice
- 1 1/2 teaspoon garlic minced
- 1 teaspoon dried thyme dried
- 1/4 cup white wine (optional)
- 14.5oz can fire roasted tomatoes
- 5 cups chicken stock or more as needed
- 3/4 cup dried red lentils rinsed and picked through
- salt & pepper to taste
Instructions
Get prepped
- Chop the bacon, onion, and carrots. Rinse and pick through the lentils. Measure out the rice, broth, and spices.
Cook the bacon
- Heat a large skillet over medium-high heat. Cook the bacon until crispy. Remove with a slotted spoon and drain on paper towels. Pour off all but 2 teaspoons of the bacon fat from the pot.
Sauté the veggies
- Add olive oil to the pot, then stir in the onion and carrots. Cook over medium-high heat for about 5 minutes, until softened.
Add the rice, garlic and thyme
- Add the arborio rice, garlic, and thyme to the pot. Stir and cook for about 3 minutes, letting the rice absorb some flavor.
Deglaze with wine
- Pour in the white wine (if using) and stir until mostly evaporated, about 1 minute.
Build the soup
- Stir in the fire-roasted tomatoes, chicken stock, lentils, and half of the cooked bacon. Mix well, then season with salt and pepper to taste.
Simmer the soup
- Let the soup simmer, uncovered, over medium-low heat for 20 to 30 minutes, stirring occasionally. Add more broth if you prefer a thinner soup.
Serve
- Ladle the soup into bowls and top with the remaining bacon. Serve hot and enjoy!
Notes
- Rinse your lentils: Always rinse and pick through them to remove any debris before adding them to the soup.
- Control the texture: Add more chicken stock if you prefer a thinner soup, or let it simmer longer for a thicker, stew-like consistency.
- Make it vegetarian: Skip the bacon and use vegetable stock. You can even add smoked paprika for that hint of smokiness.
- Add chopped celery with the onions and carrots for a bit of green.
- A dash of lemon juice right before serving is a great way to brighten the flavors in this!
- If you like a smoother soup, use an immersion blender to blend your cooked soup.
- Sweet potatoes are another good addition to this soup - peel and dice small, and add them with the lentils.
- How to store leftover soup
- Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
- Freeze: It stores in the freezer for up to 3 months—just leave out the rice until reheating to prevent it from soaking up all the liquid.
- Reheat: Warm it on the stovetop or in the microwave, adding a splash of stock or water to loosen it up if needed.
Nutrition Information
Show Details
Calories
733kcal
(37%)
Carbohydrates
120g
(40%)
Protein
27g
(54%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Cholesterol
14mg
(5%)
Sodium
3538mg
(147%)
Potassium
824mg
(24%)
Fiber
24g
(96%)
Sugar
39g
(78%)
Vitamin A
9980IU
(200%)
Vitamin C
56.8mg
(63%)
Calcium
510mg
(51%)
Iron
12.6mg
(70%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 733 kcal
% Daily Value*
| Calories | 733kcal | 37% |
| Carbohydrates | 120g | 40% |
| Protein | 27g | 54% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 3538mg | 147% |
| Potassium | 824mg | 18% |
| Fiber | 24g | 96% |
| Sugar | 39g | 78% |
| Vitamin A | 9980IU | 200% |
| Vitamin C | 56.8mg | 63% |
| Calcium | 510mg | 51% |
| Iron | 12.6mg | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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