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Hearty Lentil and Bacon Soup

This comforting and nutritious soup is perfect for busy nights, filled with lentils, bacon, and fresh vegetables for a nourishing meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 strips bacon, chopped Because everything's better with bacon!
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 cup dried lentils Green or brown work wonders
  • 6 cups chicken or vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon thyme
  • to taste Salt and pepper
  • 2 cups spinach or kale For that green goodness
  • Optional: Crusty bread for dipping You know you want it!

Method
 

Cooking
  1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove and let drain on paper towels.
  2. In the same pot, add the diced onion, carrots, and celery. Cook for about 5 minutes or until the vegetables are tender. Add minced garlic and stir for another minute.
  3. Stir in the dried lentils, cumin, and thyme until well combined.
  4. Add the chicken or vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 30 minutes until lentils are tender.
  5. Add the fresh spinach or kale and allow it to wilt. Return the crispy bacon to the pot, season with salt and pepper, and stir well.
  6. Ladle the soup into bowls and serve with crusty bread for dipping.

Notes

This soup keeps well in the fridge for up to 5 days. You can also freeze it for up to 3 months. Don’t skip the bacon, and feel free to add a pinch of red pepper flakes for some heat.