Lentil And Bacon Soup
A fast and easy lentil soup that is as cozy as your favorite sweater! Omit the bacon and use vegetable stock to easily make it vegan.
Servings: 6 servings
Calories: 138kcal
Ingredients
- 4 slices thick cut bacon, cut into small pieces
- 1 large onion, white, Spanish or yellow, diced
- 1 stalk celery, diced
- 2 medium carrots, peeled and diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika, preferably Spanish
- 1 cup dried brown or green lentils, rinsed
- 4 cups chicken or vegetable broth, low or no-sodium
- 1 cup fresh parsley, chopped
Optional toppings
- Sour cream or yogurt
- Balsamic vinegar
- Grated cheese, especially Parmesan
Instructions
- Heat a soup pot over medium heat. Add chopped bacon and cook until lightly browned.4 slices thick cut bacon, cut into small pieces
- Add onion, celery, carrot and garlic. Saute for 10 minutes or until onion is softened.1 large onion, white, Spanish or yellow, diced, 1 stalk celery, diced, 2 medium carrots, peeled and diced, 2 cloves garlic, minced
- Add cumin and smoked paprika and lentils. Stir to coat lentils in spices.1 teaspoon ground cumin, ½ teaspoon smoked paprika, preferably Spanish, 1 cup dried brown or green lentils, rinsed
- Add broth and bring to a boil. Reduce heat to simmer, cover, and continue to simmer for 20-30 minutes or until lentils are desired tenderness.4 cups chicken or vegetable broth, low or no-sodium
- Remove from heat and add fresh parsley.1 cup fresh parsley, chopped
Notes
Storage: Let cool completely and store, covered, in the fridge for up to 5 days.
Freeze for up to 6 months.
Nutritional Facts are an estimate only and are calculated using an online calculator.
Nutrition
Serving: 1serving | Calories: 138kcal | Carbohydrates: 15g | Protein: 10g | Fat: 4g | Cholesterol: 9mg | Sodium: 588mg | Potassium: 482mg | Fiber: 5g | Sugar: 4g