Lentil Soup with Bacon
Hearty, smoky lentil bacon soup is packed with veggies and plant-based protein. An easy, nutritious winter meal that you can make ahead!
Ingredients
- 1 ½ cups carrots, chopped
- 1 pound lentils, uncooked small red or green; rinsed well
- 6 cups chicken stock
- 2 bay leaves
- 6 slices bacon, chopped
- ¾ cup green onions, chopped
- 4 garlic cloves, pressed
- 1 15 oz can diced tomatoes, don’t drain
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garlic powder
- ¾ tsp onion powder
- ¾ tsp dried oregano
- 1 tsp kosher salt, adjust to taste, or omit if you prefer a salt-free blend
- ¼ tsp ground black pepper
- 1 cup chopped fresh cilantro
Equipment
Instructions
- In a large pot or Dutch oven, add the carrots, lentils, broth, and bay leaves with 2 cups of water. Bring the pot to a boil, and then cover and reduce the heat to low. Cook until the lentils are tender for 35 minutes. Test (taste) the texture of the lentils before turning the heat off to make sure they are done. It often depends on the size of lentils.
- While the lentils are cooking, in a medium skillet, cook the bacon until browned for about 5 minutes, stirring often. Remove the bacon to paper towels to drain off the grease.
- In the same skillet of bacon grease, add the green onions and the pressed garlic and saute for about 4 minutes. Pour in the can of tomatoes and add all of the seasonings; cook until heated through.
- Once the lentils are cooked, add in the tomato mixture along with the 1/2 cup cilantro. Cover and cook for 10 minutes. Discard the bay leaves and stir in the crispy bacon. Season to taste with more salt and pepper if needed.
- Serve the soup with Greek yogurt, a little cheese, and remaining chopped cilantro!
Notes
Sandy’s tips:
- Storage: Store leftover lentil soup with bacon in an airtight container or canning jar in the fridge for up to 5-7 days. Reheat in a pot over medium heat until warm. You can add broth to the leftover soup as it reheats since the lentils tend to soak up some of the liquid as the soup sits in the fridge.
- Freezer: Once completely cool, store this lentil soup in the freezer for up to 3 months, either in an airtight container or individual portions in freezer-safe bags. Thaw overnight in the fridge and reheat to serve.
- Adjust the liquid: Add extra broth (or water) if the base of the soup boils down too much. Adjust seasoning as needed.
Nutrition Facts
Calories: 354kcal, Carbohydrates: 45g, Protein: 22g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 16mg, Sodium: 681mg, Potassium: 900mg, Fiber: 19g, Sugar: 5g, Vitamin A: 4280IU, Vitamin C: 7mg, Calcium: 66mg, Iron: 5mg