Bacon and Lentil Soup

    (61)
    3 hours 45 min

    A super-hearty winter soup. Lentils are simmered with bacon, onions, celery, carrots and potatoes in a beef soup base. Enjoy with thick wodges of crusty bread, if desired.


    63 people made this

    Ingredients
    Makes: 10 - 12 servings

    • 4 tablespoons olive oil
    • 5 rashers streaky bacon, cut into small pieces
    • 125g chopped carrots
    • 160g chopped onions
    • 125g chopped celery
    • 100g plain flour
    • 3.5 litres water
    • 2 bay leaves
    • 2 teaspoons salt
    • 190g dry lentils
    • 2 cubes beef stock
    • 1 teaspoon dried thyme
    • 1 pinch ground nutmeg
    • 1 pinch ground white pepper
    • 150g potatoes, diced

    Method
    Prep:25min  ›  Cook:3hr20min  ›  Ready in:3hr45min 

    1. In a large pot over medium high heat, combine the oil, bacon, carrots, onions and celery. Saute for 5 minutes or until bacon is crisp. Stir in the flour until it's dissolved and mixture is pasty.
    2. Slowly add the water, stirring constantly. Then add the bay leaves, salt, lentils, beef stock cubes, thyme, nutmeg, white pepper and potatoes. Stir all together well, bring just to the boil, reduce heat to low and simmer for 3 hours.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (61)

    Reviews in English (51)

    by
    60

    I would have given this 5 stars, but went with 4 because it needed to be tweaked. Add extra carrots, lentils and potatoes, reduce flour to 1/2 c. and liquid to 3 Qts. and omit the olive oil and bouillion and you'll end up with a much heartier and healthier soup! Be sure to cook on low, low heat and stir often. I also used chicken broth for 2 qts. of the liquid and salted to taste after cooking because I wasn't sure how salty my bacon was. I'm not a big fan of thyme and 1/2 tsp was enough for me. I also used a teaspoon each of powdered onion and garlic, no fresh. Guess that was alot of tweaking....  -  09 Aug 2007  (Review from Allrecipes US | Canada)

    by
    48

    I doubled the amount of lentils and tripled the amount of potatoes and there was still plenty of broth to handle the increase. This soup is very tasty, but at almost 13grams of fat per serving (that is 50% fat!), I would hardly call it "healthy" despite the healthy lentil and vegetable ingredients. For this reason, I decreased the bacon to 4 slices and added only 1 teaspoon of olive oil, instead of the 4 tablespoons called for. I still found the soup to be rich and tasty.  -  30 Jul 2002  (Review from Allrecipes US | Canada)

    by
    36

    Did not care for the flour - soup tended to stick and needed constant attention while simmering - I prefer to add cornstarch to thicken at the end of cooking time.  -  14 Oct 2004  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate