Red Lentil Bacon Soup
User Reviews
5
2 reviews
Excellent
-
Servings
4 servings
-
Calories
616 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Red Lentil Bacon Soup
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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.
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Ingredients
- 5 oz Bacon Note 1, slices
- 13 oz potato 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 paprika Note 2, sweet
- 2 bay leaf
- ½ teaspoon salt fine sea salt
- ¼ teaspoon black pepper ground
- 5 ½ cups chicken stock or beef or vegetable stock
- 1 tablespoon apple cider vinegar or another vinegar, use it to taste
- sea salt to taste, fine
- ground black pepper to taste, fine
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
- 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.
- 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.
- 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 Information
Show Details
Serving
1/4 of the dish
Calories
616kcal
(31%)
Carbohydrates
77g
(26%)
Protein
34g
(68%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.05g
(3%)
Cholesterol
33mg
(11%)
Sodium
1668mg
(70%)
Potassium
1642mg
(35%)
Fiber
24g
(96%)
Sugar
10g
(20%)
Vitamin A
2971IU
(59%)
Vitamin C
27mg
(30%)
Calcium
83mg
(8%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 616kcal | 31% |
| Carbohydrates | 77g | 26% |
| Protein | 34g | 68% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 33mg | 11% |
| Sodium | 1668mg | 70% |
| Potassium | 1642mg | 35% |
| Fiber | 24g | 96% |
| Sugar | 10g | 20% |
| Vitamin A | 2971IU | 59% |
| Vitamin C | 27mg | 30% |
| Calcium | 83mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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