This healthy and tasty Red Lentil Soup with Bacon is vibrantly colorful and aromatic. It is going to keep you warm during the cold weather.
I like cooking with lentils. Red, green, yellow, brown - they are all so delicious! I think you are going to fall in love with this Red Lentil Soup with Bacon. Everyone who is lucky enough to taste it does.
Although I cook a vegetarian version of this soup most of the time, today, I decided to add some bacon. It'll bring a little more flavor, crunch, and color. I used thick-cut bacon slices, so I ended up having some nice, thick, browned pieces to use as garnish.
Instructions:
1. Cut the bacon into medium-sized (about ½ inch) pieces. Cook it over high heat until it turns golden brown.
2. Reduce the heat to medium, remove the bacon, and set aside. To the same pot, add the carrot, onion, and bell pepper.
3. Cook, stirring occasionally, for about 10 minutes, or until the vegetables begin to soften.
4. Add the tomato paste and paprika, and cook for another 5 minutes.
5. Add the lentils, water, and bay leaves. Cover with a lid and cook for 30 minutes.
6. After the soup is cooked through, remove the bay leaves and discard. Using an immersion blender, puree the soup until smooth. Add salt to taste.
7. Serve the soup topped with the reserved bacon pieces and freshly chopped scallion.
I also LOVE to add some feta cheese crumbles on top. So, if you happen to have some in the fridge, go ahead and give it a try.
WATCH HOW TO MAKE RED LENTIL SOUP WITH BACON
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Red Lentil Soup with Bacon
Ingredients
- 6 slices thick-cut bacon
- 1 medium carrot, grated
- 1 medium onion, diced
- 1 large bell pepper, diced
- 2 tbsp tomato paste
- 1 tbsp sweet paprika
- 16 oz red lentils
- 10 cups water
- bay leaves
- salt to taste
- fresh scallion, to garnish
Instructions
- Cut the bacon into medium-sized (about ½ inch) pieces. Cook it over high heat until it turns golden brown.
- Reduce the heat to medium, remove the bacon, and set aside. To the same pot, add the carrot, onion, and bell pepper.
- Cook, stirring occasionally, for about 10 minutes, or until the vegetables begin to soften.
- Add the tomato paste and paprika, and cook for another 5 minutes.
- Add the lentils, water, and bay leaves. Cover with a lid and cook for 30 minutes.
- After the soup is cooked through, remove the bay leaves and discard. Using an immersion blender, puree the soup until smooth. Add salt to taste.
- Serve the soup topped with the reserved bacon pieces and freshly chopped scallion.
Notes
Nutrition
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Alicia says
For an Instant pot, you would follow her directions up to step 5 then pressure cook for 10 minutes.
Tania Sheff says
Thanks, Alicia!
heidi says
can this be done in an instant pot? if so, how?
Tania Sheff says
Hi Heidi! I don't own an instant pot, so I can't advise here. Sorry.
Brian Bassett says
I am so curious why you don't use some type of stock rather than water. It's not like you're vegan or anything. So what gives?
Tania says
Hi Brian! Since this soup has bacon, it will be very flavorful even if you use water. The reason I prefer water is because many of the store-bought stocks have a lot of additives, like MSG, which I try to avoid. And I don't always have homemade stock on hand. Of course, you can substitute water with stock if you prefer. Hope this helps and happy cooking!