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Bacon and lentil soup

Bacon and lentil soup

A hearty and budget-friendly soup.

  • Serves 4
  • Less than 1 hour


  • 1 large onion, finely chopped
  • 2 carrots, diced
  • 3 sticks celery, diced
  • 1 packet (250g) diced bacon
  • Glug olive oil
  • 1 packet (500g) brown lentils
  • 8 cups (2L) water
  • Salt and milled pepper
  • Crusty bread, for serving (optional)


  1. Sauté onion, carrots, celery and bacon in a glug of olive oil until soft.
  2. Add lentils and water and simmer for 45 minutes, skimming any scum off the top of the soup with a spoon.
  3. Once lentils begin to fall apart, remove from heat.
  4. Mash soup roughly with a potato masher to thicken, adding a little more water if needed.
  5. Season well and serve with crusty bread, if desired.
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