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Lentil and bacon soup

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Lentil and bacon soup
  • Serves: 4-6

  • Skill level: Easy peasy

 

Woman's Weekly recipe A hearty, healthy soup that all the family will love - and you can keep it for up to three months frozen, too. Just reheat it when you need a quick supper!

Ingredients

  • 2 tbsp sunflower oil
  • 6 rashers smoked streaky bacon
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and diced
  • 200g (7oz) red lentils
  • 400g can chopped tomatoes
  • 1 vegetable stock cube
  • 2 tbsps chopped fresh parsley
  • Salt and freshly ground black pepper
  • Crusty bread, to serve

Nutritional information

Each portion contains:

  • Calories240
    12%
  • Fat10.0g
    14%

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information

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This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

That's goodtoknow

cartoon image of chef

To save time (and washing up), this soup needn't be puréed, but can be left slightly chunky - just make sure it's cooked for long enough, so that the lentils are very tender. If the soup isn't going to be pureed, ensure that both the bacon and onion are finely chopped. To freeze, leave the soup to cool, pack into freezer containers, cover, seal and freeze for up to 3 months. Allow the soup to defrost before reheating.

Method

  1. Heat oil in a large saucepan. Add the bacon, onion and carrots and cook over a medium heat, stirring occasionally, for 7-10 minutes, or until the bacon has started to turn golden and the vegetables have softened. Add the lentils to the pan and stir well. Add the chopped tomatoes and 1.5 litres (2½ pints) boiling water, and stir in stock cube. Bring to the boil, cover, and then simmer the soup gently for about 1 hour, or until the lentils and vegetables are tender.
  2. Remove the pan from the heat and leave the soup to cool slightly. Purée the soup with the parsley, and add seasoning to taste. If the soup is too thick, a little extra boiling water can be added.
  3. Reheat the soup for serving in mugs, with crusty bread.


More soup recipes

Average rating

  • 5
(86 ratings)

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What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

clareg

This is a great soup recipe, i added some garlic, chilli at the start, paprika and two chicken stocks cubes, will definitely make this again :)

Marilyn

This soup is delicious. It's the second time I've used this recipe and it tastes as good as the first time I made it. V

moyo

Really lovely soup, Made it last night but doubled the ingredients and used home made chicken stock and added a scotch bonnet pepper, enjoying it now with the hubby, very tasty yum yum!! Didn't need to soak the red lentils as per pack instructions.

Andy

Best soup I have made. I prefer to use unsmoked bacon though. Andy

Dave

Brilliant, cooked exactly as per recipe and it got me a blowie Would well recommend.

Cat

I use 250g of grated carrot which gives a great texture/consistency and no pureeing. Chives near the end of cooking instead of onion so it doesn't turn sour if there's no room to freeze it. Only 1and a half pints of water too and 2 Knorr herb infusion pots per pot of soup. Seriously tasty this way and lovely thickness without pureeing it. I get a good 3 bowls from one pot when friends and family aren't stealing it.. :)

ally

i make this and add 2 cloves of garlic and tomatoe puree ,vey nice

Viv Groom

If you freeze it and its a bit separated on defrosting, keep the lid on and hold it together and give it a good shake. Mixes it back up in no time!

nannydumplin

I saw this recipe in Woman's Weekly a few years ago. It has been a firm family favourite ever- since. This morning I could not find my original recipe.....Panic!!! Went on line and it was the first recipe to come-up. Impressed you bet I am.

denise45

BEAUTIFUL!!! can't understand why it has not been rated higher so much nicer than the tinned 'stuff'!

jayne

do you have to soak the lentils over night and can you make with ham shank

Gina

This soup has become an absolute favourite in our house. Even a fussy 10 year old, who claims not to like tomatoes and onions loves it. It's economical to make and easy to freeze, I always make it in double quantities. I sometimes add a teaspoon of paprika to make the flavour even deeper.

KathB

Made this yesterday - absolutely gorgeous. Used a little less water, but otherwise it was spot on. A lovely wholesome smokey flavour. Will be making again.

P Duncan

This soup is lovely, my boyfriend and I loved it!!!!!

Philip Alger

I made it last night and found this recipe to be just right, apart from using a little less water. This will definately be a favourite in this house.

Melina

My mum has cooked Lentil and Bacon soup for years and I've made it a few times too. We never pureed it, just had it really chunky. It's definatly a family favorite

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