When you’re craving something warm and satisfying, this hearty lentil bacon soup brings the perfect balance of smoky, savory flavor and rich, creamy texture. Crisp bacon adds depth, while tender lentils and sweet root vegetables simmer into a comforting bowl of soup that’s ready in under 30 minutes.
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❤️ Sandi’s Recipe Summary
This hearty lentil bacon soup is packed with smoky flavor, sweet root vegetables, and protein-rich lentils. It’s ready in under 30 minutes and makes the perfect cozy dinner. Easy to freeze, meal prep, or pack in a thermos for lunch!
This soup recipe was inspired by a sous vide restaurant that Mr. Fearless Dining and I dined at several years ago. We fell in love with the lentil soup in the first course, and I promised him I would find a way to recreate this recipe.
This homemade lentil bacon soup became a family favorite. It will become popular in your house, too! Bacon makes everything better, especially when it comes to convincing picky eaters to give this recipe a try. If you are a bacon fanatic like me, you will love these bacon roses! If you love soup as much as we do, you will want to check out all of my delicious gluten-free soup recipes!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Black Lentils – Best for texture, they hold their shape better than green, red, or orange lentils, which can become mushy.
- Bacon – Use regular or turkey bacon depending on your preference. The bacon adds that tasty, smoky flavor.
- Onions – Yellow onions give the most balanced flavor, but white onions will work in a pinch.
- Parsnips and Carrots – Sweet root veggies add depth. If you can’t find parsnips, double up on carrots.
- Chicken Broth – Use low-sodium broth to better control the salt level.
- Olive Oil – Any neutral oil works, but olive oil adds a nice flavor depth to the sautéed vegetables.
A Note From My Kitchen
I’ve made this lentil soup more times than I can count, especially during the cold winter months when we need something warming and filling. I tested this recipe with several types of lentils and found that black lentils hold their shape best without turning mushy.
If your broth reduces too quickly, just add a little water or extra broth to keep the texture creamy without thinning the flavor too much. Parsnips add a hint of sweetness, but extra carrots work well if you can’t find any. My biggest tip? Don’t skip the bacon, it adds all the yummy flavor!
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How to Make Lentil Bacon Soup (Step-By-Step)
Step 1: In a large soup pot, sauté chopped bacon in olive oil over medium heat until the fat begins to render and the edges turn golden. Stir in diced onions, garlic, carrots, and parsnips. Cook until the onions are soft and translucent, about 5–7 minutes.
👀 Sandi Says: Lentils must be rinsed before being added to the pot. I use a strainer to rinse the lentils. Look for any small rocks or debris!
Step 2: While the vegetables cook, rinse the lentils under cold water in a fine-mesh strainer. Check for any small pebbles or debris; this is especially important if using bulk lentils.
Step 3: Pour in the chicken broth, then stir in the rinsed lentils. Add salt, pepper, and any optional herbs such as thyme or bay leaf. Cover and bring to a boil over medium-high heat.
Step 4: Once boiling, reduce the heat to low and simmer for 10–15 minutes, or until the lentils are tender but not mushy. If the soup thickens too much, stir in a splash of broth or water.
Tip: If your lentils don’t soften evenly, keep simmering with the lid slightly ajar—some gluten-free broths evaporate faster, which can affect cook time.
Ladle into bowls and top with a dollop of sour cream and chopped fresh herbs if you like. This soup pairs well with crusty gluten-free bread or a simple salad.
Store leftover gluten-free lentil soup with vegetables in the freezer. I love using these Souper Cubes because they allow you to freeze the soup in single-serving portions.
Frequently Asked Questions:
I recommend using black or brown lentils for this soup. Orange lentils become very mushy, so avoid using them.
You can make this soup low-fat with turkey bacon instead of regular bacon.
Yes! Skip the bacon, or use vegan bacon, and sauté the vegetables in olive oil or butter. Use vegetable broth.
Store this soup in the refrigerator in an airtight container. It will keep fresh for up to 3 days. You can also freeze it. The soup will last in the freezer for up to 3 months. I use the Souper Cubes pictured above to freeze the soup in single-serving portions.
Let the soup cool completely, then portion into containers or Souper Cubes. Freeze for up to 3 months. Thaw overnight in the fridge or reheat gently on the stove.
More Delicious Soup Recipes:
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Creamy Lentil Soup with Bacon – 35 Minute Meal
Ingredients
- ⅓ cup diced onion
- 1 cup diced carrots
- 2 diced parsnips
- 2 cloves minced garlic
- 1 ¼ cup black lentils * see note
- 1 tablespoon olive oil
- 1 quart low sodium chicken broth
- 2 cups water
- 2 teaspoons dried thyme
- 6 pieces cooked bacon * see note
- salt and pepper to taste
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Instructions
- In a large soup pot, heat 1 tablespoon olive oil on medium heat.
- Add 1/3 cup diced onion and 2 cloves minced garlic. Cook for 5 minutes until the onion becomes transparent. Add other vegetables if you like.
- Add in the chopped bacon, 1 cup diced carrots, and 2 diced parsnips and cook for another 3-4 minutes.
- Add 1 1/4 cup black lentils, 1 quart low sodium chicken broth, 2 cups water, 2 teaspoons dried thyme, salt and pepper to taste.
- Cover the soup pot and bring the mixture to a boil.
- Boil the soup for 5 minutes, then turn the heat to low and simmer. t
- Cook until lentils are soft, and most of the liquid is absorbed. Serve this soup hot, it will taste even better the next day!
Notes
- 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 airtight container, or up to 4 months in the freezer. Use Souper Cubes to freeze individual portion size blocks to store in the freezer!
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Hi Sandi, how long does it usually take cook brown lentils?
Hi Anne, I would go by the package directions.
I love bacon and I will definitely try this one. This is perfect for rainy days to keep us warm.
I love that it’s healthy and warm at the same time. Great recipes, I will definitely try this.
I just made something similar yday, just that I didn’t have bacon in the house. However, my mum would always make a lentil pot on Saturdays with one big bacon but the bacon was a whole piece, cooked in the lentils to give flavor and was not crispy. I would never eat that bacon because it was one big piece and wobbly and I don’t like that. But I think I will try to cut it small and add it to the pot or maybe fry it crispy first to add to the lentils.
Your lentil soup will be part of the meal plan soon. 🙂
I love hearing how your mum made this Helene. If I didn’t cut the bacon, my kids would fight over the one piece LOL. Have a wonderful holiday!
You can freeze your lentil soup!! Its amazing!! I make a big batch of it and portion it and freeze it for later. Hope this helps you ?
That is wonderful news Tiffany. Thank you so, so much for writing so that other readers know it can be frozen.