Lentil and bacon soup

(152 ratings)
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  • Serves: 4-6

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

  • 5 a day portion2

This lentil and bacon soup recipe is a delicious lunch time option. Serving 4-6 people, this mouth-watering recipe is packed full of lentils which will keep you fuller for longer and bacon which adds a great depth of flavour to the soup. 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! This recipe takes 1hr to slow cook this luxurious soup dish. A portion of this dish works out at only 240 calories and 10g of fat per portion.

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.


  • 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


  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.

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Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 240(kcal)
  • Fat 10.0g

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.

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Average rating

  • 4
(152 ratings)

Your comments

sheila murphy

made this soup today ,,its tells me to add 2 and a half lts of water ,,I just added i lt to start ,but its still very watery ,,to add any more water ,it would be a disaster ,,help ,,


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 :)


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


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.


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


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


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.. :)


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!


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.


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


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


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.


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.


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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