Source: How to make the perfect lentil soup

Bacon and Lentil Soup

Course Lunch
Cuisine British
Keyword Bacon, Lentil, Soup
Prep Time 15 minutes
Cook Time 1 hour
Servings 6 people


  • 2 tbsp olive oil
  • 2 l chicken stock
  • 150 g streaky bacon roughly chopped
  • 2 onions finely chopped
  • 2 carrots large, finely chopped
  • 1 swede small, finely chopped
  • 250 g red lentils
  • 0.5 tsp ground mace
  • 1 bay leaf


  • Put the oil in a large saucepan on a medium heat, then fry the bacon, if using, until it browns lightly and the fat begins to render.
  • Add the onions, carrots and swede, and fry, stirring regularly, until the onion is golden and the other vegetables are starting to soften.
  • Stir in the lentils until they’re well coated in fat, then add the mace, a pinch of salt, a good grind of pepper and the bay leaf. Add the chicken stock.
  • Bring to a simmer, then turn down the heat, partially cover the pan and leave to cook for about 45 minutes, until the vegetables are soft and the lentils have mostly broken down.
  • Remove and discard the bay leaf. Scoop out about a third of the soup, whizz it to a puree, then stir back into the pot. Adjust the seasoning to taste, and enjoy.
Categories: Lunch


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