A British Classic Reinvented
There’s something so comforting about a bowl of Easy Lentil and Bacon Soup — warm, hearty, and full of homely flavour. This British favourite has stood the test of time for good reason. It’s delicious, inexpensive, and simple enough for even the busiest weeknights.
This version of the classic soup keeps things wonderfully straightforward. A small amount of smoky bacon gives a deep, savoury base, while tender lentils and a rainbow of vegetables make it filling and nourishing. With just 45 minutes from start to finish, it’s the perfect “real food” solution when you’re short on time but still crave a wholesome meal.
Better yet, each serving comes in at around 456 calories, so it’s light enough for everyday eating — yet hearty enough to keep you satisfied.
Why You’ll Love This Easy Lentil and Bacon Soup
This recipe ticks all the right boxes:
- Quick & simple: Ready in under an hour.
- Nutritious: Packed with lentils, veggies, and fibre.
- Budget-friendly: Made with pantry staples and a few basic ingredients.
- Comforting: Smoky bacon and creamy lentils create an irresistible balance.
- Make-ahead friendly: Cook once and enjoy leftovers later in the week.
It’s one of those soups that tastes even better the next day — rich, thick, and brimming with flavour.
How to Make Easy Lentil and Bacon Soup
Making this soup couldn’t be easier. Here’s how it comes together:
- Fry the bacon: Start by sizzling diced bacon or lardons in a large pot until crisp and golden. This step builds that smoky base flavour.
- Add your vegetables: Toss in finely chopped onions, celery, and garlic, and let them soften slowly until fragrant.
- Add the rest: Stir in diced carrots, potatoes, red lentils, and chicken stock. Season well with salt, pepper, and a bay leaf (optional but highly recommended).
- Simmer: Let everything cook gently for about 20 minutes, until the lentils and vegetables are tender and the soup has thickened beautifully.
- Blend or leave chunky: For a smooth texture, blitz with a blender or hand mixer. Prefer it rustic? Leave it as it is!
- Garnish: Top with extra crispy bacon pieces for a lovely finishing touch.
That’s it! A hearty, flavour-packed soup ready in under an hour.
Customise It Your Way
This Easy Lentil and Bacon Soup is endlessly versatile. You can adjust it to fit your taste, diet, or whatever ingredients you have on hand:
- Swap regular bacon for turkey bacon or vegan bacon for a lighter or plant-based version.
- Replace red lentils with green or brown lentils — they’ll just need a slightly longer simmer.
- Use ham, chicken, or beans instead of bacon for a twist.
- Opt for vegetable stock if you want to keep it vegetarian.
- Add tinned tomatoes or passata for a richer, tomato-based version.
- Experiment with herbs — thyme, rosemary, or parsley all work wonderfully.
Don’t be afraid to make it your own. The beauty of this recipe lies in how flexible it is !
What to Serve with Creamy Lentil and Bacon Soup
This hearty soup pairs beautifully with freshly baked bread. A slice of crusty white loaf, buttered granary bread, or even a quick soda bread makes the perfect side.
If you love baking, try serving it with:
- Simple Homemade White Bread
- Wholemeal Loaf with Seeds
- Quick Irish Soda Bread with Yogurt
And if you’re in a rush, a warm baguette or toasted sourdough will do the trick just as well. The bread is perfect for soaking up every last drop of that creamy, smoky soup.
What to Drink with It
When it comes to wine pairings, this soup loves both white and red options.
- A buttery Chardonnay from France or California highlights the soup’s creamy richness.
- A crisp Sauvignon Blanc (New Zealand or Chile) balances the smoky bacon.
- Prefer red? A light-bodied Pinot Noir or Beaujolais adds just the right fruity touch.
If you’d rather skip the wine, try sparkling water with lemon, apple cider, or even a cup of English breakfast tea — comforting and classic.
How to Store and Reheat Leftovers
Leftovers of this Creamy Lentil and Bacon Soup keep incredibly well.
- Fridge: Let the soup cool completely, then store in an airtight container for up to 3 days.
- Reheat: Warm it in a saucepan over medium heat with a splash of water, stirring until piping hot.
Alternatively, microwave it in short bursts, stirring between each.
Can You Freeze This Soup?
Absolutely! This soup freezes beautifully. Make a double batch and save half for another day.
- Freeze: Once cooled, pour into freezer-safe containers or bags, leaving a little space for expansion. Freeze for up to 3 months.
- Defrost: Thaw overnight in the fridge, then reheat gently until steaming hot.
It’s a perfect make-ahead meal for busy weeks.
Print
Creamy Lentil and Bacon Soup – Cozy, Budget-Friendly & Packed with Veggies
- Total Time: 45 min
Ingredients
180g smoked lardons (or diced bacon)
2 onions, finely chopped
2 celery sticks, diced
3 garlic cloves, crushed or grated
300g carrots, diced (no need to peel)
150g floury potatoes, peeled and diced
200g red lentils
700ml chicken stock (vegetable stock also works)
1 bay leaf (optional but recommended)
Salt and black pepper, to taste
Optional garnish: 90g extra crispy lardons
Instructions
-
Cook the bacon:
Heat a large saucepan over high heat for a minute. Add the lardons and cook for 2–3 minutes until golden and slightly crispy. -
Soften the veggies:
Lower the heat and add onions and celery. Cover with a lid and cook gently for 5 minutes, stirring occasionally, until softened. -
Add garlic:
Stir in the garlic and cook for another minute, uncovered. -
Add the rest:
Tip in the carrots, potatoes, lentils, stock, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer gently for about 20 minutes, or until the lentils and vegetables are tender. -
Optional garnish:
While the soup cooks, fry an extra 90g of lardons until crispy and set aside. -
Blend (optional):
Remove the bay leaf. Carefully blend the soup until smooth using a blender or stick blender — or leave it chunky if you prefer more texture. -
Adjust & serve:
Return the soup to the pan, adjust seasoning, and add a splash of water if it’s too thick. Serve hot, topped with the crispy bacon and a slice of warm bread.
Notes
- Carrots: No need to peel them — they blend perfectly and retain extra nutrients.
- Potatoes: Choose floury or “baking” potatoes for the best creamy texture.
- Salt: Stock cubes often add enough salt, so season lightly and adjust at the end.
- Lentils: Cooking times vary by brand; red lentils usually soften in about 20 minutes.
- Texture: Blend for a smooth finish, or leave chunky for a rustic style.
- Freezing: Suitable for freezing for up to 3 months.
- Prep Time: 10 min
- Cook Time: 35 min
- Cuisine: British
