Red Lentil Soup with Sage and Bacon
Warm, hearty, and irresistibly flavorful, this Red Lentil Soup with Sage and Bacon is the perfect blend of earthy comfort and smoky richness. Highlighting the velvety texture of red lentils, this soup is infused with the aromatic duo of fresh sage and garlic, while crispy bacon adds a savory crunch to every bite. The base of sautéed onion, carrot, and celery forms a deeply aromatic foundation, enhanced by crushed tomatoes and a touch of bright lemon juice for balance. Quick to prepare in under an hour, this gluten-free soup is perfect for meal prepping or cozy family dinners. Serve it with a garnish of crumbled bacon and fresh sage for an elegant yet satisfying bowl of goodness. Whether you're looking for a weeknight meal or a comforting recipe for colder days, this wholesome soup strikes the perfect note.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 slices bacon
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 celery stalk, diced
- 3 garlic cloves, minced
- 6 fresh sage leaves, minced
- 1 cup red lentils, rinsed and drained
- 6 cups chicken or vegetable broth
- 1 cup crushed tomatoes
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
Instructions
Heat a large pot over medium heat and add the olive oil.
Cook the bacon slices until crispy, about 5 minutes. Remove the bacon, crumble, and set aside, leaving the rendered fat in the pot.
In the same pot, add the diced onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and fresh sage, cooking for an additional 1-2 minutes until fragrant.
Add the red lentils to the pot, stirring to coat them in the aromatics.
Pour in the chicken or vegetable broth and crushed tomatoes, then drop in the bay leaf.
Season the soup with salt, black pepper, and red pepper flakes if using. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes or until the lentils are soft and tender.
Remove the bay leaf and stir in the lemon juice for brightness.
Using an immersion blender (optional), blend the soup slightly to achieve your desired texture. You can also remove a portion of the soup, blend it in a regular blender, and return it to the pot.
Serve the soup hot, garnished with crumbled bacon and optionally additional fresh sage leaves or a drizzle of olive oil.
Nutrition Facts
Calories |
929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 8319 mg | 362% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 27.0 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 345 mg | 27% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2770 mg | 59% | |
*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.
