Make up a big pot of this comforting Bacon and Lentil Soup today - it's hearty, filling and perfect for a cold winter's day. Packed with chunky brown lentils, carrots, onion, celery and the smoky flavour of bacon, it's finished with a little Worcestershire sauce and balsamic vinegar for just the right amount of tanginess.
I always keep lentils in my pantry because they are great for bulking out soups without needing lots of expensive or complicated ingredients. Brown lentils work perfectly in this recipe as they keep a little bite and make it feel like a proper meal in a bowl. It's also great for freezing, so you can enjoy a cosy, homemade bowl of soup whenever you need something warming and delicious.
Calories in Bacon Lentil Soup
This recipe serves 4 and is 355 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Bacon: Use lean back bacon or bacon medallions with all visible fat removed. It adds a lovely smoky flavour to the soup and works perfectly with the earthy lentils.
- Brown lentils: Dried brown lentils are best for this soup as they hold their shape and keep a little bite, making the soup hearty and filling. Rinse them well before adding to the pan.
- Vegetables: Onion, garlic, celery and carrot create a simple flavour base for the soup.
- Stock: Vegetable stock keeps the flavour light while still adding plenty of depth.
- Tomato paste: This adds richness and helps deepen the flavour of the broth. It also gives the soup a lovely colour and works really well with the bacon, lentils and herbs.
- Mixed herbs: Dried mixed herbs are perfect here for an easy all-round seasoning. Italian herbs or herbes de Provence can also be used.
- Balsamic vinegar and Worcestershire sauce: Just a splash of each adds a little tanginess and depth to the soup, balancing the smoky bacon and earthy lentils.
- Fresh parsley: A sprinkle of chopped Italian parsley at the end adds freshness and a lovely pop of colour.
- Olive oil spray: Used for sautéing the bacon and vegetables without needing lots of oil. Make sure the pan is nicely heated before adding the ingredients so they soften and lightly colour rather than steam.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This soup is easy to adapt depending on what you have on hand.
- Swap the lentils: Replace the brown lentils with canned cannellini beans, butter beans, chickpeas or mixed beans. Add canned beans towards the end of cooking as they are already cooked.
- Use chicken instead of bacon: Diced chicken breast or thigh works well for a lighter version. A little smoked paprika can help replace the smoky flavour of the bacon.
- Try sausage: Lean pork, chicken or turkey sausages add plenty of flavour and make the soup even heartier. Smoked sausage is especially delicious.
- Make it vegetarian: Omit the bacon and add extra beans, mushrooms or vegetables. A pinch of smoked paprika adds great depth of flavour.
- Add extra vegetables: Potatoes, sweet potatoes, butternut squash, kale, spinach, leeks or peppers are all great additions and make the soup even more filling.
- Adjust the texture: Blend a portion of the soup for a thicker, creamier consistency, or add a little extra stock if you prefer it thinner.
Side Suggestions
This soup is hearty enough to enjoy on its own, but there are plenty of ways to turn it into an even more satisfying meal.
- Crusty bread or a warm bread roll for dipping into the rich broth.
- A slice of wholemeal or sourdough toast topped with a little butter.
- Homemade soda bread or cheesy spring onion oat bread
- A grilled cheese sandwich for the ultimate cosy lunch or dinner.
- A simple green salad with a light vinaigrette to balance the richness of the soup.
- Crackers or crispbreads for a little crunch on the side.
- A sprinkle of grated cheddar or parmesan over the soup before serving.
- Extra fresh parsley and a twist of black pepper for a simple finishing touch.
Storing, Freezing and Reheating
Storing: Allow the soup to cool completely, then transfer to an airtight container and store in the refrigerator for up to 4 days. The lentils will continue to absorb liquid as the soup sits, so it may thicken slightly.
Freezing: This soup freezes really well. Portion into freezer-safe containers and freeze for up to 3 months. Leave a little space at the top of the container to allow for expansion.
Reheating: Defrost overnight in the refrigerator if frozen. Reheat on the stovetop over a medium heat until piping hot, stirring occasionally. You can also reheat individual portions in the microwave. If the soup has thickened during storage, simply add a splash of stock or water to loosen it to your preferred consistency.
More Soup Recipes
Looking for some other soup recipes to try? Check out these:
See more Soup Recipes →
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Recipe Card
Bacon and Lentil Soup
A hearty and comforting Bacon and Lentil Soup packed with smoky bacon, tender lentils and vegetables in a rich, flavourful broth that's perfect for warming up on chilly days.
Ingredients
- 1 large onion, chopped
- 2 cloves of garlic, crushed
- 2 sticks of celery, chopped
- 1 large carrot, chopped
- 1 cup (190g) of brown lentils (dried), rinsed
- 8 slices of bacon (all fat removed)
- 8 cups (approx 2 litres) of vegetable stock
- 4 tablespoons of tomato paste
- 2 teaspoons of mixed herbs
- splash of balsamic vinegar
- splash of Worcestershire sauce
- salt and pepper to season
- fresh chopped Italian parsley
- olive oil spray
Instructions
- Spray a large saucepan over a medium-high heat with some olive oil spray
- Add the bacon, fry until golden and remove and set aside.
- Add the onion, garlic, celery and carrots and fry for about 5 mins.
- Add the lentils, tomato paste, stock, herbs, balsamic vinegar, Worcestershire sauce and bring to a boil. Reduce heat, then cover and simmer for 1 hour.
- Add back in the bacon and continue to simmer for about 20 mins.
- Stir in some chopped Italian parsley and season with salt and black pepper as required.
- Serve and Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- ❄️ Freezer Friendly - - see freezing and reheating section.
- Gluten Free Friendly - use gluten free stock
- Dairy Free Friendly
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Nutrition Information
Yield
6Serving Size
1 servingAmount Per Serving Calories 118Total Fat 3gSaturated Fat 1gUnsaturated Fat 2gCholesterol 6mgSodium 1124mgCarbohydrates 17gFiber 5gSugar 5gProtein 8g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
sammie86 says
Just had this for lunch was fab ..thanks for sharing 😉
Christy Marin says
thanking you once again! Ive made it for dinner last night... amazing! didnt have any brown lentils so I had to use "country mix" (Barley etc) I had it with a small slice of rye bread with cumin cheese on it, amazing!
Rita says
Look forward to trying it.
Sophie Morley says
How many days will a soup like this last without freezing. Can you refrigerate and have it the next 2 days?
Sophie Morleu says
How many days will a soup like this last without freezing. Can you refrigerate and have it the next 2 days?
Shevy (Slimming Eats) says
Hi Sophie, my general rule is no more than 4 days for something in the fridge, so if I think it won't get used in that time, I will freeze it. Hope that helps 🙂
Kelly says
Fantastic, my husband and I have just finished 2 bowls each!! I added one fresh tomato chopped, and a chopped yellow pepper just to use them up. Went very well together. Also I only had normal vinegar, which tasted fine. Goes perfect with feta cheese on the side and plenty of bread (obviously that's adding calories though)... Thanks very much, I will be making this again!
Shevy (Slimming Eats) says
mmmm that does sounds good, thanks for sharing. Could always save a healthy extra B of bread to do that too, but just with the feta sounds yum!!.
Moira Fox says
Made this for the first time today and it was delicious. Better than ready made soup. I had to have two bowls for lunch
Shevy (Slimming Eats) says
it's great when you can enjoy two bowls without the guilt
Ozzy says
what "mixed herbs" did you use?
Shevy (Slimming Eats) says
Italian mixed herbs
Laura says
Absolutely delicious!
Louise says
Just delicious and so healthy too. I added a couple of handfuls of chopped spinach that needed using up, went very well. Thanks for all the lovely recipes
Hannah says
Just made this and enjoyed it for lunch! I did it in the instant pot because I wash pushed for time And it turned out great! Followed the recipe but then just cooked on high pressure for 14 mins and then NPR. I might just go and get another bowl! 🙂
Shevy (Slimming Eats) says
so glad you enjoyed it, it is definitely one of my go-to soups.
Emma says
I only have a tin of green lentils (not dried). Can I use these and reduce down the stock?