Bacon Lentil Soup (with Tomatoes and Rice)

Bacon Lentil Soup is great as a starter to a main, or as a main itself, this hearty soup sticks to your ribs and satisfies!

Course Soup

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 733kcal

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

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.

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.

Add the arborio rice, garlic, and thyme to the pot. Stir and cook for about 3 minutes, letting the rice absorb some flavor.

Pour in the 1/4 cup white wine(if using) and stir until mostly evaporated, about 1 minute.

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.

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.

Ladle the soup into bowls and top with the remaining bacon. Serve hot and enjoy!

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.