Lentil Soup with Bacon: Chunky or Pureed

Lentil Soup with Bacon

A nourishing, easy-to-make lentil soup that can be served chunky, pureed, or a combination of both. Ready in about 40 minutes and serves 4.

Ingredients

• 1 ½ cups red split lentils, rinsed
• 5 slices bacon, diced into ¼” pieces
• 1 Tbsp canola oil
• 1 onion, finely diced
• 1 celery rib, finely diced
• 2 carrots, diced coarsely
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 1/4 inch fresh turmeric, grated (or ½ tsp ground turmeric)
• 1/8 tsp black pepper
• ¼ tsp cayenne pepper (adjust to taste)
• 5 cups chicken broth (or vegetable broth for a vegan version)
• ¼ tsp salt, or to taste
• ½ to 1 Tbsp lemon juice, to taste
• 2 Tbsp chopped fresh parsley, for garnish

Instructions

1. Rinse the lentils thoroughly in a fine-mesh sieve under cold running water for 1–2 minutes, stirring gently with your hands. Continue until the water runs clear, then let them drain.
2. In a large, heavy pot, fry the bacon over medium heat until crispy. Remove about 2 Tbsp of the cooked bacon and set aside for garnish.
3. Add the canola oil if the pan looks dry, then stir in the onion, celery and carrots. Cook until the onion is translucent, about 3–5 minutes.
4. Add the garlic and cook for 1 minute, until fragrant.
5. Stir in the cumin, turmeric, black pepper, cayenne and the rinsed lentils. Cook for about 30 seconds to bloom the spices.
6. Pour in the broth and bring to a boil. Reduce heat, cover with the lid slightly ajar, and simmer until the lentils and vegetables are tender, about 15–17 minutes.
7. Taste and adjust seasoning, adding lemon juice and more salt or pepper as needed.
8. Remove from heat. Serve as desired or proceed with one of the presentation options below.

Serving Options

Chunky

Serve the soup as-is, garnished with chopped fresh parsley and the reserved crispy bacon for texture and flavor.

Smooth & Chunky

Use an immersion blender or countertop blender to puree about one quarter of the pot until silky. Stir the pureed portion back into the pot for a creamy broth with pieces of vegetable and lentil remaining. Garnish with parsley and reserved bacon.

Smooth

Puree the entire pot with an immersion blender or in batches in a blender until you reach your desired consistency. Serve topped with parsley and reserved bacon.

Notes

Red split lentils cook quickly and will break down and thicken the soup; they turn a lovely golden yellow when cooked. If you use green, brown, or whole lentils, expect a longer cook time (usually 15–20 minutes more) and a darker color.

Turmeric & black pepper: pair turmeric with black pepper to improve absorption of turmeric’s beneficial compounds.

Dehydrating tip: omit bacon and fat, steam the onions and vegetables with a little water, use low-fat stock, puree, then dry individual portions at low temperature until crumbly for long-term storage.

Nutrition Facts (per serving)

Calories: 342 kcal | Carbohydrates: 51 g | Protein: 21 g | Fat: 6 g | Sodium: 1183 mg | Fiber: 23 g | Sugar: 5 g | Iron: 6 mg

What Kind of Lentils are Best for Lentil Soup?

Red split lentils are ideal when you want a quick, comforting soup with a smooth, slightly creamy texture. They cook very quickly and naturally thicken the broth. If you prefer lentils that hold their shape, choose brown or green varieties, but allow extra cooking time.

Brown Lentils

• Hold their shape and typically cook in 20–30 minutes
• Color ranges from khaki to brown to nearly black
• Common varieties include Spanish brown and Beluga (black)

Green Lentils

• Keep a firm texture
• May require up to 45 minutes to cook
• Includes French lentils (Puy) among common types