Hearty store-cupboard lentil and bacon soup

    50 min

    This soup is so easy to make, and perfect for a cold winters day especially when served with warm chunks of crusty bread! Serves 2 people who are cold and hungry or 4 as a starter.

    24 people made this

    Serves: 2 

    • 110g (4 oz) bacon, chopped into small pieces
    • 1 medium onion, chopped
    • 1 large clove garlic, finely chopped
    • 1 tablespoon oil
    • 140g (5 oz) red lentils
    • 1 tin chopped tomatoes
    • 1 medium to large carrot, grated
    • 1L hot stock (e.g. 2 beef oxo cubes in boiling water)
    • 1 tablespoon chopped fresh parsley
    • salt (optional) and ground black pepper, to taste

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a large saucepan, fry the bacon pieces, onion, and garlic in a little oil, approximately 1 tablespoon or a large knob of butter over a fairly low heat stirring occasionally for a couple of minutes or until the onion is opaque, but not brown (timing is not crucial).
    2. Add the lentils, tomatoes, and the grated carrot (yes, you can just chuck them all in) cook for a couple of minutes, stirring a couple of times to amalgamate the ingredients.
    3. Then add the stock, parsley, and seasoning to taste (be careful with salt as the stock cubes are already salty). Turn up the heat, bring almost to the boil, but then simmer gently for about 20 minutes or until the lentils have turned mushy and the soup has thickened. And that is it. A simple, no nonsense recipe. Serve and enjoy.

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    Reviews in English (2)


    Love this recipe! It’s so quick and easy. I add some paprika for an extra smoky flavour and leave out the potato to reduce the carbs. Great soup for a tasty, filling lunch  -  17 May 2018


    Easy to make and freezes really well. I used 2 ham stock cubes instead of the original recipe ones.  -  09 Feb 2018