This healthy smokey lentil bacon soup is the perfect hot soup to enjoy during those cold winter nights. Bacon, fresh vegetables, and lentils combine to make this deliciously comforting soup.
If you love hot soup as much as we do, don’t forget to check out my Gluten Free Chicken Soup recipes too!
Garbage Soup aka Compost Soup
This soup wasn’t supposed to turn out as good as it did. Maybe it is the bacon…that makes everything better, right? (If you are a true bacon fanatic like me, check out these delicious bacon recipes.)
Needless to say, I was in a hurry and I just tossed ingredients into the pot. Have you tried this? I had several vegetables that needed to be used up quickly before they went bad. Luckily for me, I wrote it all down as I cooked.
This soup has a smoky flavor that permeates in a delicious way. Even my picky one liked this soup. (Though I will admit she did wrinkle her nose at the zucchini!)
We hope you love this smoky lentil and bacon soup as much as we did. This soup may remind you of garbage soup.
You know “that” soup.
The one you make in an effort to use those random old things that are hanging out in the back of your refrigerator. My refrigerator always seems to have vegetables hidden away that I forget about. These soup recipes often turn out better than any planned soup ideas.
Do you ever have this too? I get such grand ideas of what to make while grocery shopping…only to get busy, tired, burned out didn’t use them up in time. I wish there was a way to preserve vegetables better, but for now, I am relying on garbage soups like this one.
Fun vegetables to use in this soup include:
- snap peas (because your kids only eat a few before the bag gets buried!)
What else can you think of to toss in the pot?
What kind of lentils should I use?
Lentils come in three varieties; orange, French green, and black.
- For this recipe, I used French green lentils. Green lentils cook nicely and remain pretty firm. They hold their shape, which prevents the soup from seeming mushy.
- Black lentils will work well in this recipe too because they also remain firm when cooked.
- I would not use orange lentils in this recipe. Orange lentils tend to fall apart when they cook and they are best in more creamy soups.
Lentils are healthy and delicious, but you can leave them out if someone can’t have legumes.
I am also happy to say that this soup can be frozen and stored for several months as my readers have written in. This would really come in handy for those busy school nights when you need a quick dinner.
Click here to see all of the soup recipes on this blog.
How to make lentil soup
This lentil vegetable soup can be made by either tossing vegetables into the pot or sauteeing the vegetables first. I like to cook the bacon first and then drain some of the fat out of the pot. I then sauté the vegetables in a little bacon fat, making sure to scrape the bottom so the crispy parts blend into the soup. I think it adds more depth to the flavor of the soup.
After cooking the vegetables for a few minutes, I toss the rest of the ingredients into the pot. I also add raw chicken breasts. The chicken will cook in the soup broth, making it soft and tender.
When the soup is done, simply remove the chicken onto a cutting board. You can either cut the chicken into small pieces or use two forks to shred the chicken. The chicken will come apart easily after cooking in the soup broth.
More Delicious Bacon Recipes To Try:
- 2 chicken breasts, cooked and diced
- 1 cup brown lentils
- 1 can unsalted diced tomatoes
- 4 slices of bacon, chopped
- 1 onion
- 2 cups chopped potato
- 1 cup chopped carrot
- 1 1/2 cups chopped zucchini
- 1 teaspoon smoked paprika
- 1 clove garlic
- 1 1/2 teaspoons salt
- pepper to taste
- 3 cups water
- 1 tablespoon olive oil
- 2 1/2 cups chicken broth, I use low sodium
- 1 teaspoon fresh thyme
- In a large pot, add oil and onion.
- Cook on medium heat for 5 minutes until the onion becomes translucent.
- Add the other veggies and cook for 8 minutes.
- Add chicken, broth, water, bacon, and seasonings.
- Cover the pot and bring to a boil.
- Boil 10 minutes then reduce the heat to low.
- Cook for 10 more minutes and serve hot.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 260 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 44mg Sodium: 1111mg Carbohydrates: 28g Fiber: 7g Sugar: 7g Protein: 22g
More Yummy Soup Recipes To Try!
These delicious light and fluffy gluten free cheddar herb muffins will go perfectly with this soup!