22/09/2026
Soup season: Bacon & Lentil soup 🥓🥣 ✨save this recipe✨
This soup is tasty, well-balanced and made in about half an hour! It’s perfect for batch cooking and freezing for a handy lunch to take to work 👌🏻
275 calories and 16g protein per serving
Tag the soup lover in your life ⬇️☺️
Serves 6
12 rashers streaky bacon, chopped into small pieces
Spray veg oil
2 medium onions, finely chopped
3 carrots, finely chopped
1 red pepper, diced
200g red lentils, rinsed
1 x 400g can chopped tomatoes
3 chicken stock pots dissolved in 1100ml boiling water
1 tsp onion granules
1 bay leaf
1/2 tsp smoked sweet paprika
Salt and black pepper, to taste
2 tbsp double cream (optional)
Spray a large saucepan with oil over a medium-high heat. Add the bacon and cook for about 3-4 minutes until browned. Remove about 2 tbsp of bacon bits and set aside on a plate for later.
Add the onion, carrot and pepper and cook for a further 5 minutes until softened.
Rinse the lentils in a sieve under cold running water for a few minutes and add into the pan.
Add the chicken stock, chopped tomatoes, onion granules and bay leaf. Bring to the boil, then reduce the heat and simmer for around 20 minutes until the lentils are soft.
Blend with a hand blender until smooth. If too thick at this point, add a splash more boiling water. Season well with salt, black pepper and paprika.
Top with some of the crispy bacon bits and drizzle over the cream! Then serve with delicious wheaten bread and enjoy ☺️
