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Hearty Lentil and Bacon Soup

Cozy comfort without the fuss, this Hearty Lentil and Bacon Soup comes together quickly, filling your kitchen with irresistible aromas. A budget-friendly and nutritious dish perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 slices thick-cut bacon, chopped Use a thick-cut variety for best texture.
  • 1 medium yellow onion, finely diced
  • 2 pieces carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1.5 cups dried brown or green lentils, picked over and rinsed Brown and green lentils hold their shape well; red lentils cook faster but turn mushy.
  • 1 14.5 oz can diced tomatoes, undrained
  • 6 cups low-sodium chicken or vegetable broth Choose low-sodium to control salt levels.
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon dried thyme (or 1 teaspoon fresh)
  • to taste Salt and black pepper Adjust according to preference.
  • 2 tablespoons apple cider vinegar or lemon juice Used to finish the soup.
  • 2 cups chopped kale or spinach Optional for extra greens.
  • to garnish chopped fresh parsley, a swirl of olive oil, or croutons Optional garnishes.

Method
 

Cooking
  1. In a large heavy pot or Dutch oven over medium heat, cook the chopped bacon until crisp and the fat is rendered, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
  2. Add the diced onion, carrots, and celery to the bacon fat. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent — about 5–7 minutes. Add the garlic and cook 30 seconds more, until fragrant.
  3. Stir in the rinsed lentils and smoked paprika, coating them in the aromatics for a minute.
  4. Pour in the diced tomatoes with their juices and the broth. Add the bay leaf and thyme. Bring the mixture to a boil, then reduce to a simmer.
  5. Cover partially and simmer for 25–30 minutes, until the lentils are tender but not falling apart. If adding kale or spinach, stir it in during the last 5 minutes of cooking.
  6. Remove the bay leaf. Stir in the crispy bacon and add the vinegar or lemon juice. Taste and season with salt and pepper. If the soup is too thick, add a splash more broth or water.
  7. Ladle into bowls and sprinkle with reserved bacon and chopped parsley. A drizzle of olive oil or a few croutons never hurts.

Notes

Store in an airtight container for up to 4 days in the fridge. Freeze portions for up to 3 months. To reheat, add a splash of water or broth if needed.