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A steaming bowl of lentil soup topped with crispy bacon and fresh herbs.
Print Recipe

Hearty Lentil and Bacon Soup

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 servings
Calories: 350kcal

Ingredients

  • 6 slices thick -cut bacon, diced
  • 1 large onion , finely chopped
  • 2 carrots , diced
  • 2 stalks celery , diced
  • 3 cloves garlic , minced
  • 1.5 cups dried brown lentils, rinsed and sorted
  • 6 cups low -sodium chicken broth
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 dried bay leaf
  • 1 tbsp lemon juice
  • 2 cups fresh baby spinach
  • 0.5 tsp sal t
  • 0.25 tsp black pepper

Instructions

  • Place a large heavy-bottomed pot over medium heat and saute the diced bacon until crispy and fat is rendered.
  • Remove 2 tablespoons of bacon with a slotted spoon for garnish and set aside.
  • Add onion, carrots, and celery to the pot with the remaining bacon and fat; saute for 7 minutes until vegetables soften.
  • Add minced garlic and cook for 1 minute until aromatic.
  • Pour in the chicken broth and crushed tomatoes, then add the lentils, thyme, smoked paprika, and bay leaf.
  • Bring the liquid to a boil, then reduce heat to low and simmer, partially covered, for 35 to 40 minutes until lentils are tender.
  • Remove the bay leaf and stir in the baby spinach until wilted.
  • Stir in lemon juice and season with salt and pepper to taste.
  • Ladle into bowls and top with the reserved crispy bacon.