Easy Lentil and Bacon Soup
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
4 people
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Calories
456 kcal
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Course
Main Course, Soup
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Cuisine
British
Easy Lentil and Bacon Soup
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This Easy Lentil and Bacon Soup is packed full of flavour, super simple to make and takes just 45 minutes. Perfect for busy days, when you still want to eat well.
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Ingredients
- 180 g lardons (or diced bacon) plus 90g / 3¼oz extra for garnish (optional – See Note 1)
- 2 onions diced
- 2 sticks celery diced
- 3 cloves garlic crushed or grated
- 300 g carrots diced (no need to peel – See Note 2)
- 150 g baking potatoes peeled and diced (See Note 3)
- 200 g red lentils
- 700 ml chicken stock (from a cube is fine)
- 1 bay leaf (optional, but recommended!)
- salt and black pepper to taste (see Note 4)
Instructions
- Place a large saucepan over a high heat for 1 minute. Add the 180g lardons to the pan and fry for 2-3 minutes, until golden. Stir frequently.
- Turn the heat right down to its lowest setting, then place the diced onions and diced celery into the same pan and gently fry for 5 minutes, with the lid on, until softened and lightly browned. Stir occasionally.
- Add the garlic and gently fry for 1 minute, with the lid off, stirring occasionally.
- Add the diced carrots, diced potato, red lentils, chicken stock, bay leaf (if using), salt and pepper, and turn up the heat. Bring to the boil, then turn the heat right down and simmer for 20 minutes with the lid on, or until the lentils and vegetables are quite soft. (See Note 5.)
- (Optional) 5 minutes before the soup is fully cooked, fry the remaining 90g lardons in a small frying pan over a high heat for 2-3 minutes, or until golden brown and crispy.
- Remove the bay leaf from the soup pan, then tip the soup into a blender and blitz until completely smooth. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT! (See Note 6.)
- If necessary, return the blended soup back to the saucepan and warm back up to your desired temperature. Add more water if the soup is too thick for your liking. You may also wish to check the seasoning at this point too.
- Serve the soup garnished with the extra fried lardons (optional), and with homemade bread on the side.
Notes
- If you wish, you can fry up some extra lardons / bacon to garnish the soup with. If you choose to go down this route, I recommend you fry up an extra 90g lardons, as per step 5. Alternatively, if you prefer to have chunks of bacon in your soup (rather than the bacon blended into the soup) you can fry all the bacon at step 5 and add it into the soup at the end.
- I find, because this soup is blended until smooth, there is no need to peel the carrots. Not peeling the carrots has no negative impact on the final soup, means you get extra goodness from the skins and saves you a job!
- You can use any type of ‘floury’ potato for this recipe. I recommend using the type of potatoes that are sold in the supermarkets as ‘baking potatoes’.
- I prefer to only add black pepper to this soup, as the salt content of the stock cube makes this soup salty enough for my tastes.
- If you dice the potatoes and carrots up small, they will easily cook in 20 minutes. Different brands of lentils take different lengths of time to cook. The brand I use takes 20 minutes. Do check the packet first, in case yours take longer than 20 minutes.
- If you prefer, you can use a stick blender or leave the soup un-blended.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
456kcal
(23%)
Carbohydrates
51g
(17%)
Protein
21g
(42%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
30mg
(10%)
Sodium
543mg
(23%)
Potassium
1104mg
(32%)
Fiber
19g
(76%)
Sugar
7g
(14%)
Vitamin A
12659IU
(253%)
Vitamin C
14mg
(16%)
Calcium
85mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 51g | 17% |
| Protein | 21g | 42% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 30mg | 10% |
| Sodium | 543mg | 23% |
| Potassium | 1104mg | 23% |
| Fiber | 19g | 76% |
| Sugar | 7g | 14% |
| Vitamin A | 12659IU | 253% |
| Vitamin C | 14mg | 16% |
| Calcium | 85mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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