Great as a starter or even as a main dish, this warm and hearty soup will stick to your ribs and keep you satisfied! It’s loaded with savory bacon, lentils, and flavorful tomatoes.
We love a good hearty soup around here! Try my Tomato Rice Soup, or Vegetable Barley Soup as well!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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This Bacon Lentil Soup is everything you want in a bowl—comforting, flavorful, and satisfying. It’s the kind of meal you’ll crave on chilly days, busy weeknights, or whenever you just need a little extra coziness in your life. Make it once, and I guarantee it’ll find a permanent spot in your soup rotation.
Whether it’s soup season where you are or not, this is a must-make, right away. It’s beyond delicious.
The first time I made it, I was recovering from strep throat (thank you, daycare germs!) and needed something soothing, warm, and full of flavor that felt nourishing yet easy on my system. A good bowl of soup checked every box. This one became an instant favorite, and trust me—it’s so good, you’ll crave it all year long.
Grab your dutch oven and let’s go!
If you like this one, you’ll LOVE my Spiced Red Lentil Dhal. You’ll also enjoy my Panera-like Broccoli Cheddar Soup and my Chicken Tortilla Soup, too!
About Red Lentils
According to WebMd, these little things are full of Fiber, protein, thiamin, folate, and iron.
One cup of cooked lentils provides more than 15 grams of dietary fiber and packs some protein in as well.
Source: Health Benefits of Lentils
The best part is, lentils taste fantastic. They happily take on the flavors of whatever you’re making them with, or they can shine on their own.
Why you’ll love this recipe:
- It’s cozy and hearty. The bacon, lentils, and rice make this soup a filling meal all on its own.
- Easy to customize. Add extra veggies, use veggie stock to make it meatless, or toss in a handful of spinach at the end for an extra nutrient boost.
- Perfect for meal prep. It reheats amazingly, so make a big batch and enjoy it all week long.
Frequently Asked Questions
Can I make this soup vegetarian?
Yup! Just skip the bacon and use vegetable stock instead of chicken stock. To replicate the smoky flavor bacon brings, you can add a teaspoon of smoked paprika or a dash of liquid smoke.
What if I don’t have fire-roasted tomatoes?
These can be hard to find in countries other than the USA, so regular canned diced tomatoes will work just fine. If you want to mimic the smoky flavor of fire-roasted ones, you can add a pinch of smoked paprika.
Can I make it in advance?
Yes! The flavors only get better as it sits, so feel free to make it a day or two ahead. Just store it in the fridge and reheat gently when you’re ready to serve. Add a splash of stock if it’s thickened up too much.
What to serve with Bacon Lentil Soup
This soup is fantastic all on its own, but if you want to take it up a notch, try serving it with a crusty piece of bread for dipping—it’s perfect for soaking up all that flavorful broth. A sprinkle of grated Parmesan or a handful of fresh herbs like parsley can add a little extra fancy-ness.
If you’re looking to make it a complete meal, pair it with a simple green salad on the side.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Bacon. Adds a smoky flavor to the soup. You can leave it out for a vegetarian version. You can also use turkey bacon if that’s what you have on hand.
- Olive oil. Used for sautéing the vegetables and adding richness. We use a little of the bacon fat too, for extra flavor.
- Onion & carrots. Dice these roughly the same size to ensure even cooking.
- Rice. Arborio rice, typically used in risotto, works wonderfully here. Feel free to substitute with any rice you have on hand.
- White wine. Adds depth of flavor. If you prefer, substitute with extra chicken stock.
- Tomatoes. Fire-roasted tomatoes lend a smoky flavor. If unavailable, regular canned diced tomatoes work just as well.
- Chicken stock. Use homemade or store-bought chicken broth or stock. Vegetable broth is a great alternative for a vegetarian soup—just be sure to skip the bacon, too!
- Red lentils. Rinse well and check for any foreign objects before using.
- Garlic, thyme, salt & pepper. Essential seasonings to round out the flavors. I use fresh garlic cloves for the best flavor. Adjust salt and pepper to taste. You can garnish with extra bacon, or fresh parsley.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Chop the bacon, onion, and carrots. Rinse and pick through the lentils. Measure out the rice, broth, and spices.
Cook the bacon
Heat a large skillet over medium-high heat. Cook the bacon until crispy. Remove with a slotted spoon and drain on paper towels. Pour off all but 2 teaspoons of the bacon grease from the pot.
Sauté the veggies
Add olive oil to the pot, then stir in the onion and carrots. Cook over medium-high heat for about 5 minutes, until softened.
Add the rice, garlic and thyme
Add the arborio rice, garlic, and thyme to the pot. Stir and cook for about 3 minutes, letting the rice absorb some flavor.
Deglaze with wine
Pour in the white wine (if using) and stir until mostly evaporated, about 1 minute.
Build the soup
Stir in the fire-roasted tomatoes, chicken stock, lentils, and half of the cooked bacon. Mix well, then season with salt and pepper to taste.
Simmer the soup
Let the soup simmer, uncovered, over medium-low heat for 20 to 30 minutes, stirring occasionally. Add more broth if you prefer a thinner soup.
Serve
Ladle the soup into bowls and devour.
Kylee’s Notes
Rinse your lentils: Always rinse and pick through them to remove any debris before adding them to the soup.
Control the texture: Add more chicken stock if you prefer a thinner soup, or let it simmer longer for a thicker, stew-like consistency.
Make it vegetarian: Skip the bacon and use vegetable stock. You can even add smoked paprika for that hint of smokiness.
Add chopped celery with the onions and carrots for a bit of green.
A dash of lemon juice right before serving is a great way to brighten the flavors in this!
If you like a smoother soup, use an immersion blender to blend your cooked soup.
Sweet potatoes are another good addition to this soup – peel and dice small, and add them with the lentils.
How to store leftover soup
Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
Freeze: It stores in the freezer for up to 3 months—just leave out the rice until reheating to prevent it from soaking up all the liquid.
Reheat: Warm it on the stovetop or in the microwave, adding a splash of stock or water to loosen it up if needed.
More delicious soup recipes
Love soup recipes? Here are some of my favorites:
- Broccoli Cheddar Soup – perfect for feeding the family, and your soul! Enjoy this delicious, rich and flavorful version of a classic.
- Butternut Squash Soup (with apple) – my all-time favorite soup, it’s healthy AND low-fat!
- African Peanut Soup. This Creamy African Peanut Soup is really rich, warmly flavored – it tastes like… nothing else on earth! Peanutty, curry-y, deliciousness!
- Chickarina Soup. This homemade Chickarina soup is so much better than the canned version! Loads of fresh veggies, cute little mini meatballs, and a flavorful broth come together in a bowl full of deliciousness!
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Bacon Lentil Soup (with Tomatoes and Rice)
Ingredients
- 4 slices bacon (chopped)
- 2 teaspoons olive oil
- 2 cups onion (chopped)
- 3/4 cup carrots (peeled and chopped)
- 1/2 cup arborio rice
- 1 1/2 teaspoon garlic (minced)
- 1 teaspoon dried thyme (dried)
- 1/4 cup white wine ((optional))
- 14.5 oz can fire roasted tomatoes
- 5 cups chicken stock (or more as needed)
- 3/4 cup dried red lentils (rinsed and picked through)
- salt and pepper (to taste)
Directions
Get prepped
- Chop the 4 slices bacon, 2 cups onion, and 3/4 cup carrots. Rinse and pick through the 3/4 cup dried red lentils. Measure out the 1/2 cup arborio rice, 5 cups chicken stock, and 1 1/2 teaspoon garlic 1 1/2 teaspoon garlic, salt and pepper
Cook the bacon
- Heat a large skillet over medium-high heat. Cook the bacon until crispy. Remove with a slotted spoon and drain on paper towels. Pour off all but 2 teaspoons of the bacon fat from the pot.
Sauté the veggies
- Add 2 teaspoons olive oil to the pot, then stir in the onion and carrots. Cook over medium-high heat for about 5 minutes, until softened.2 teaspoons olive oil
Add the rice, garlic and thyme
- Add the arborio rice, garlic, and thyme to the pot. Stir and cook for about 3 minutes, letting the rice absorb some flavor.
Deglaze with wine
- Pour in the 1/4 cup white wine(if using) and stir until mostly evaporated, about 1 minute.1/4 cup white wine
Build the soup
- Stir in the 14.5 oz can fire roasted tomatoes, chicken stock, lentils, and half of the cooked bacon. Mix well, then season with salt and pepper to taste.14.5 oz can fire roasted tomatoes, salt and pepper
Simmer the soup
- Let the soup simmer, uncovered, over medium-low heat for 20 to 30 minutes, stirring occasionally. Add more broth if you prefer a thinner soup.
Serve
- Ladle the soup into bowls and top with the remaining bacon. Serve hot and enjoy!
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in January of 2017. It was updated and republished in November of 2024.
12 responses
I just made this! I used red wine since it’s what I had, and I beef broth since I’m out of chicken. Very tasty!