This lentil bacon soup is a wonderful, filling soup that will warm you up on a cold day. I like to call this soup comfort food in a bowl. I could live on this soup...it is that good! Smokey flavors combine with lentils and fresh vegetables, all in under 30 minutes!
If you love soup as much as we do, you will want to check out all of my delicious gluten free soup recipes!
If you haven't tried lentil soup with bacon yet, you are in for a special treat. Mr. Fearless Dining and I had a date night and we both went crazy over the restaurant's lentil bacon soup.
The flavors in this bacon lentil soup just explode in your mouth, this soup was so good! I knew I needed to try to recreate this recipe at home. Note, I did cheat and use turkey bacon to make the dish a little healthier, but it is also delicious with regular bacon. This is a kid-friendly soup recipe that will become popular in your house.
It took a few tries, but I think I have matched the flavors pretty closely so you can enjoy it as much as we did!
Why this soup is great:
This homemade lentil bacon soup recipe is gluten free and dairy free. It is easy to make and is packed full of flavor. It takes about 30 minutes to make, and you can freeze the extras.
Bacon adds incredible flavor to this soup. It is possible to make this lentil soup without the bacon...but you will miss the smokiness from the bacon. If you are a bacon fanatic like I am, you will also love these bacon roses!
Lentil soup is comfort food in our house because this soup is hot, thick, and creamy. (My kids think it is the bacon that makes it comfort-like, I haven't told them this soup is healthy!)
Ingredients that go into this soup:
- Black lentils - Any type of lentil would work in this recipe, but I highly recommend using black lentils because they hold their shape better than orange, brown, and green lentils.
- Bacon - You can use regular or turkey bacon.
- Parsnips - Sometimes parsnips are hard to find. If you can't find any, add more carrots.
- Chicken broth - I recommend low-sodium.
Lentils are not always easy to cook with but these handy tips will help you make lentils perfect every time.
How to clean lentils:
Lentils need to be rinsed before adding them to the pot. I use a strainer to rinse the lentils. Look for any small rocks or debris! (It is funny I have never found a small pebble in my lentils, but every bag has this in the instructions so it must happen occasionally.)
Recipe step by step directions:
Step 1: In a soup pot, add the chopped bacon, parsnips, onion, oil and garlic. Cook on medium heat until the onions become clear.
Step 2: Pour in the chicken broth, cleaned lentils, and the rest of the ingredients. Cover and bring the soup to a boil. Allow the soup to boil for 10 minutes, then reduce the cooking temperature to low so it can simmer.
Step 3: Serve this soup with a dollop of sour cream and a little chopped fresh cilantro on top.
Expert Tips and Recipe FAQ:
I recommend using black or brown lentils for this soup. Orange lentils get very mushy so do not use these.
You can make this soup low-fat by using turkey bacon instead of regular bacon.
These soup will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Update, readers have written in to tell me that this lentil and bacon soup recipe freezes really well!"
More Delicious Soup Recipes to Try:
Hearty Lentil Soup with Bacon
- 1 medium onion diced
- 6 carrots diced
- 2 parsnips diced
- 2 cloves garlic minced
- 1 ¼ cup black lentils * see note
- 1 tablespoon olive oil
- 1 quart low sodium chicken broth I used Trader Joe's
- 2 cups water
- 2 teaspoons thyme
- 6 pieces cooked bacon * see note
- salt and pepper to taste
- In a large soup pot, heat olive oil on medium heat.
- Add onion, carrot, and parsnip and cook for 5 minutes until softened.
- Add chopped turkey bacon and cook another 3-4 minutes.
- Add lentils, broth, water, thyme, salt and pepper.
- Cover and bring to a boil.
- Boil for 5 minutes then turn heat to low and simmer.
- Cook until lentils are soft and most of the liquid is absorbed.
- You can use any type of lentils, but I recommend using black lentils. They tend to hold their shape a lot better than green or brown lentils. Orange lentils will turn to mush so I don't recommend using this color.
- If you would like this soup to be low-fat, use turkey bacon.
- This soup will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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