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–+ servings

Easy Bacon Lentil Soup

Wondering what to do with leftover lentils? This Easy Bacon and Lentil Soup recipe is your answer! Lentils and veggies soak in all that savory bacon flavor to create a delicious healthy meal your whole family will love! Perfect for meal prep plus there is only one pot to wash. 
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine American, British
Servings 4
Calories 513 kcal

Ingredients
 
 

  • 2 tbsp Olive Oil
  • 6 strips Bacon - chopped into small pieces
  • 1 small Onion - chopped
  • 2 medium Carrots - around 4oz/100g each, peeled and diced small
  • 2 ribs Celery - sliced
  • 2 cloves Garlic - minced
  • 1 cup Brown Lentils - rinsed and drained
  • 5 cups Vegetable Broth
  • 2 sprigs Thyme
  • 3 cups Kale - leaves removed from stem and shredded
  • Sea Salt and Black Pepper - to taste

OPTIONAL GARNISH

  • Fresh Mint Leaves
  • Greek Yogurt - or sour cream, dairy-free if required
  • Red pepper Flakes

Instructions
 

Stovetop Method

  • Heat the olive oil in a large pan or Dutch oven over a medium heat.
  • Sauté the bacon until the fat starts to render (or come out) - around 10 minutes, stirring occasionally.
  • Sauté the chopped onions, carrots and celery in the same pan with the bacon for around 5 minutes until it's starting to soften. Remember to scrape up all the bits from the bottom of the pan.
  • Stir in the minced garlic and cook for another minute.
  • Add the lentils, vegetable broth and sprigs of thyme. Season well with sea salt and black pepper.
  • Bring the soup to a boil then turn down the heat and simmer for around 30 minutes or until the veggies and lentils are tender but not mushy.
  • When the soup is cooked, taste and season again then stir through the kale until it's just wilted but still bright green.
  • Serve and garnish with fresh mint leaves, a swirl of (dairy-free) sour cream or yogurt and red pepper flakes, if desired.

Instant Pot/Electric Pressure Cooker Method

  • Use the sauté setting on the pressure cooker to follow all the instructions until the lentils and vegetable broth are added.
  • Pressure cook on high for 15 minutes then allow it to release naturally.
  • Stir in the kale as before and serve with the garnishes.

Crockpot/Slow Cooker Method

  • I recommend sautéing the bacon and then vegetables in a pan first, then adding to the slow cooker, along with the remaining ingredients, except for the kale and garnishes.
    If you have a crockpot with a sear setting, you can do this stage directly in the pot.
  • Cover with a lid and cook on low for 7 hours.
  • Stir in the kale as before and serve with the garnishes.

Nutrition

Calories: 513kcalCarbohydrates: 41gProtein: 21gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 36mgSodium: 1600mgPotassium: 921mgFiber: 18gSugar: 6gVitamin A: 10870IUVitamin C: 53mgCalcium: 182mgIron: 5mg
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.
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