Red Lentil & Smoky Bacon Soup
A simple, hearty red lentil and bacon soup that is perfect for the cooler weather. It can be made ahead and freezes well, so double the recipe and stock the freezer. I guarantee that even the fussiest of eaters will love this one.
Servings: 4
Calories: 518kcal
Ingredients
- 2 Tablespoons olive oil
- 1 large onion chopped
- 150 g (5 oz) smoky bacon cut into small pieces
- 1 medium carrot sliced
- 1 celery stick sliced
- 1 clove garlic crushed
- 400 g (14 oz) tin of crushed tomatoes
- 200 g (1 cup) red lentils
- 1 bay leaf
- 1 thyme sprig
- 1 L (4 cups) chicken stock
- Salt & pepper
Instructions
- Place a large saucepan or soup pot over a medium heat, and add the olive oil.
- Add the onion to the pot, and saute for 2 minutes or until golden brown.
- Add the bacon and cook for a further 5 minutes, or until the fat starts to release and the bacon is browned. I like scrape the onion to one side in the pot as I find the bacon browns better this way. You can also remove the onion from the pot whilst browning the bacon if you prefer.
- Add the carrot and celery to the onion mixture and saute for 3 - 5 minutes, or until softened.
- Add the garlic and cook for 1 minute.
- Add the crushed tomatoes, red lentils, bay leaf and thyme sprig
- Pour the chicken stock into the pot, ensuring the ingredients are well covered.
- Bring the soup to the boil, then reduce the heat to a simmer.
- Cook for 30 minutes, or until the lentils have softened and are starting to collapse.
- Check the seasoning, and add salt & pepper if required. Some bacon is quite salty and you may not need to add additional salt.
- Serve with loads of crusty bread.
Notes
- Red lentils do not require soaking and cook quite quickly so this easy bacon soup can be on the table within the hour.
- The soup can be made in advance, and reheated prior to serving. It will thicken slightly on standing so add a splash of water or chicken stock to the pot to loosen the soup as you reheat it.
- Rinse the lentils prior to cooking, if you remember. I always forget this step, and the soup still tastes great.
- I like to cook the soup until the lentils start to collapse into the stock. That way they can’t be picked out at the dinner table.
- The soup will last for up to three days in the fridge and up to four months in the freezer.