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Hearty lentil and bacon soup

  • Author: Pip Payne
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x


This is my favourite soup, so tasty, satisfying to eat even without bread and very filling!



  • 300 g dried puy lentils (or green lentils)
  • 1.5 litres vegetable stock
  • 2 onions (finely chopped)
  • 2 sticks celery (finely chopped)
  • 1 clove garlic (finely chopped)
  • 4 carrots (grated or finely chopped)
  • 1 tin chopped tomatoes
  • 3 tbsp tomato puree
  • 8 rashers lean bacon (fat removed and finely chopped)
  • salt and pepper
  • Frylight


  1. Gently fry the onion, celery and garlic until the onion is soft and translucent
  2. Add the (rinsed) lentils, carrots and vegetable stock, bring to the boil, and simmer for 25 minutes.
  3. While you are waiting for the lentils, fry the bacon until crispy, and set to one side.
  4. After 25 minutes, add the tomatoes, puree and bacon and season well.
  5. Simmer gently for a further 30 minutes. The soup should be a thick consistency. If it looks to watery, bubble at a high heat for a few minutes to reduce it.
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes