Bacon and Lentil Soup

Bacon and Lentil Soup is a hearty and flavorful dish that brings together the smoky richness of bacon with the earthy comfort of lentils. This wholesome soup is not only good but it's the solid solution for chilly days or whenever you need a warm, cozy meal.

Lentil soup in a bowl, with a green pot in the background.

Lentil soup was a staple in our house growing up. Those tiny morsels are packed with good-for-you ingredients, which makes this bacon lentil soup all the more satisfying.

Adding bacon to lentil soup gives it a velvety richness that helps tie in the flavors of the ingredients. Bacon also adds texture and a deep smoky flavor that's not to be missed. Bonus- it's made in one pot, making it an easy, comforting way to spend a cold winter's night.

Ingredient notes

Read below to get a better understanding of each of the ingredients.

Lentils We chose brown lentils because they have a mild earthy flavor and soften when cooked (but still hold their shape). They are also the most common variety found in grocery stores, making them easy to find.
Carrots, celery, and onion Also known as mirepoix, this trio of diced vegetables is slowly cooked to create a base of aromatic flavor at the start of cooking. It's a key ingredient in French cuisine and is often used to season soups, stews, sauces, and braises.
Bacon Renders fat for the mirepoix, and provides a smoky, meaty flavor. We use thick-cut. If you only have regular bacon, that's ok!
Tomato sauce Adds a deep umami flavor.
Bay leaves Helps to balance the soup's richness and the acidity of the tomato sauce.
Thyme Fresh thyme is best for flavor.
Stock we use chicken stock, but you can use vegetable or beef stock.
Calabrian chili paste or spread A spicy condiment made from crushed Calabrian chili peppers, oil, salt, and sometimes vinegar that adds a little heat. We have a jar from Italy, but you can find it online. You can substitute it with crushed red pepper, or leave it out if you don't like spice.
Balsamic vinegar Balances out the flavors with a little acidity (like in our eggplant caponata). You can also add a splash of lemon juice at the end of cooking.

See the recipe card for quantities.

Check out this step-by-step tutorial. Full instructions are listed in the recipe card.

Heat a large pot over medium heat. Add the bacon and cook until browned, about 5-8 minutes. Reserve some bacon for garnish.

Remove the bacon and set aside. Toss in the carrots, celery, and onion, and cook until softened about 5-7 minutes.

Overview of lentil soup in a pot with broth.

Add the lentils to the pot, and toast them over medium heat, for about 2 minutes. Add the bacon back to the pot, along with the stock, and stir to combine.

Overview of lentil soup in a pot with tomato sauce.

Stir in the bay leaves, thyme, and tomato sauce. Cover, and bring to a boil.

Overview of bacon lentil soup in a pot with a wooden spoon.

When it reaches a boil, reduce the heat to low, and simmer covered, stirring occasionally, adding more stock if needed.

Simmer for about an hour until the lentils are soft, but not mushy. Add the chili paste or crushed red pepper off the heat, and finish with a drizzle of balsamic vinegar.

Serve hot with shaved or grated parmesan, and garnish with crispy bacon.

Pro tip

Reserve some of the crispy bacon to garnish the soup.

Substitutions and variations

Prosciutto or ham Use in place of bacon for a meaty alternative.
Spinach Add additional vegetables such as spinach, or mushrooms.
Stock Vegetable, chicken, or beef stock/broth can be used.
Fresh herbs Play with other fresh herbs such as rosemary, oregano, or basil.

Close-up of bacon lentil soup in a beige bowl.

How to serve bacon lentil soup

Plain with some crusty bread (our favorite).
Over grains such as rice, polenta, or quinoa.
With a side salad like this beet one.

Keeping leftovers

Bacon lentil soup can be stored in the refrigerator for up to 5 days. To reheat, add the soup to a medium saucepan, and cook on medium-low until heated through. If it's too thick, you may need to add water or stock to thin it.

Lentil soup also freezes well. Allow the soup to cool completely. Portion the lentil soup into freezer-safe Ziploc/plastic bags, and lay it flat to store. Additionally, you can store the soup in an air-tight (freezer-safe) container for up to 3 months.

Bacon lentil soup in a bowl on a wood surface with a spoon.

Kitchen questions

Which lentils should we use for lentil soup?

Brown lentils are ideal for soup because they soften while still maintaining their shape. Overcooking them, however, will yield mushy lentils (not a terrible thing), but you do want some texture. Avoid green lentils or French (Puy) lentils for soup, as these won't soften like brown ones, and are better suited for salads. Lastly, yellow or red lentils, while often used in curries, can also be used in soup.

Do we need to soak the lentils?

Nope! a quick rinse under cool water to clean and remove debris. They will cook up fine.

Should lentil soup be thick?

The consistency all depends on what you prefer. In general, lentil soup is a thicker soup, but you can adjust the thickness by adding more broth or water. If you like it even thicker, you can blend some of the soup, either in a blender or with a handheld immersion blender, and mix it back into the soup for a fuller texture.