Lentil Soup with Bacon
Warm up your soul with this hearty and flavorful Lentil Soup with Bacon, a perfect blend of earthy lentils and smoky, crispy bacon that creates a comforting bowl of goodness. Packed with wholesome vegetables like carrots, celery, and tender baby spinach, this nutrient-rich soup is elevated with aromatic garlic, thyme, and a splash of tangy lemon juice for a refreshing finish. The lentils are simmered in a savory broth to tender perfection, and a touch of tomato paste adds depth and richness to every spoonful. Whether you serve it as a cozy family dinner or a meal-prep favorite, this one-pot wonder comes together effortlessly and pairs wonderfully with grated Parmesan and crusty bread. Ready in just over an hour, this easy lentil soup is a heartwarming dish you'll keep coming back to!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 6 slices bacon, diced
- 1 large yellow onion, finely chopped
- 3 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1.5 cups dry green or brown lentils, rinsed
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 3 fresh thyme branches (or 1/2 teaspoon dried thyme)
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 2 cups baby spinach, optional
- 1 tablespoon lemon juice, freshly squeezed
- 0.25 cups parmesan cheese, grated (for serving, optional)
- 4 slices crusty bread (for serving, optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.
Add the chopped onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
Stir in the lentils, broth, bay leaf, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35-40 minutes, or until the lentils are tender.
Remove the bay leaf and thyme branches from the pot.
If desired, use an immersion blender to purée a portion of the soup for a thicker texture, or leave it as is for a chunkier consistency.
Stir in the baby spinach (if using) and cook for 2-3 minutes, until wilted.
Add the lemon juice and reserved crispy bacon, then stir to combine. Taste and adjust seasoning as needed.
Serve hot, topped with grated parmesan cheese, and pair with slices of crusty bread on the side, if desired.
Nutrition Facts
Calories |
2266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 11513 mg | 501% | |
| Total Carbohydrate | 235.8 g | 86% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 35.1 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1159 mg | 89% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4288 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
