The Best One Pot Bacon and Lentil Soup
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This bacon and lentil soup is a hearty, nutritious meal perfect for any day. It's satisfying and easy to make with crispy pancetta, green lentils, and fresh vegetables. This recipe will quickly become a favourite, ideal for a cozy dinner or healthy lunch.
You'll also love my Turkish lentil soup, this slow-cooker ham and lentil soup, red lentil dhal, and this slow-cooker lentil soup.
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⭐️ Why this recipe works
- Flavourful Pancetta: Pancetta provides a rich, smoky flavour that complements the earthy lentils perfectly.
- Nutrient-Rich Vegetables: Carrots, celery, and spinach add vitamins and minerals, making this soup both delicious and nutritious.
- Aromatic Herbs: Fresh rosemary, dried oregano and thyme add depth and complexity to the soup's flavour profile.
🧾 Ingredients overview
- Pancetta: Adds a smoky, savory flavor.
- Olive Oil: Used for sautéing and adds a rich base.
- Green Lentils: Provide protein and a hearty texture.
- Onion: Adds sweetness and depth of flavor.
- Carrots: Contribute natural sweetness and color.
- Celery: Adds a subtle bitterness and crunch.
- Garlic: Enhances the overall flavor with its pungency.
- Fresh Rosemary: Adds a piney, aromatic note.
- Dried Oregano: Contributes a warm, slightly peppery flavor.
- Dried Thyme: Adds an earthy, minty note.
- Mini Potatoes: Make the soup more filling and add a creamy texture.
- Vegetable Stock: Serves as the soup's base, providing flavor and moisture.
- Baby Spinach: Adds color, nutrients, and a fresh taste.
- Lemon Juice: Brightens the flavors and adds a refreshing finish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
One Pot Bacon and Lentil Soup recipe step-by-step
- Prepare the Pancetta: Heat the olive oil in a cast iron or soup pot over medium heat. Add the pancetta and cook until browned and crispy. Remove the pancetta with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
- Sauté Vegetables: Add the diced onion, carrots, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables begin to soften.
- Add Herbs and Lentils: Stir in the fresh rosemary, dried oregano, and thyme. Add the green lentils and quartered mini potatoes, stirring to coat them in the bacon fat and mix with the vegetables.
- Simmer the Soup: Pour in the vegetable stock and bring to a boil. Reduce the heat to a gentle simmer and cook for about 20 minutes, or until the lentils are tender.
- Blend for Creaminess: Place about one-third of the soup in a blender and blend until smooth. Return the blended portion to the pot and stir well to incorporate.
- Finish the Soup: Add the lemon juice and baby spinach, stirring until the spinach wilts. Return the cooked pancetta to the pot and mix well.
📖 Variations
- Pancetta Substitute: Use bacon or smoked turkey for a different flavor profile.
- Vegetarian Option: Omit the pancetta and use vegetable-based bacon bits for a vegetarian version.
- Different Lentils: Substitute green lentils with red or brown lentils, adjusting cooking time as needed.
- Extra Vegetables: Add diced tomatoes or bell peppers for more variety.
- Herb Variations: Experiment with other herbs like basil or parsley for a different flavor.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Garnishing: Top with a dollop of sour cream or yogurt for a creamy finish.
- Thicker Consistency: For a thicker soup, mash some of the lentils and potatoes directly in the pot using a potato masher.
- Umami Boost: A teaspoon of soy sauce or miso paste can deepen the savoury flavours without making the soup taste like soy or miso.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled soup in an airtight container in the fridge for up to 4 days.
- Freezer: For longer storage, place the soup in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, warm the soup on the stove over low heat, stirring occasionally, until heated through. If frozen, thaw in the fridge overnight before reheating.
❓Recipe FAQ's
Stir in a splash of cream or coconut milk towards the end of the cooking process.
Shredded chicken, turkey, or even sausage can be added for extra protein and flavor.
Yes, after sautéing the pancetta and vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or until the lentils are tender.
Looking for other recipes like this? Try these:
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The Best One Pot Bacon and Lentil Soup
Ingredients
- 250 g (½ lb) pancetta, chopped
- 1 tablespoon olive oil
- 175 g (1 cup) green lentils
- 1 onion, diced
- 2 medium carrots, diced
- 4 ribs celery, diced
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 6 mini potatoes, quartered
- 1 (4 cups) litre vegetable stock
- 100 g (3 cups) baby spinach
- Juice of 1 lemon
Instructions
- Prepare the Pancetta: Heat the olive oil in a cast iron or soup pot over medium heat. Add the pancetta and cook until browned and crispy. Remove the pancetta with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
- Sauté Vegetables: Add the diced onion, carrots, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables begin to soften.
- Add Herbs and Lentils: Stir in the fresh rosemary, dried oregano, and thyme. Add the green lentils and quartered mini potatoes, stirring to coat them in the bacon fat and mix with the vegetables.
- Simmer the Soup: Pour in the vegetable stock and bring to a boil. Reduce the heat to a gentle simmer and cook for about 20 minutes, or until the lentils are tender.
- Blend for Creaminess: Place about one-third of the soup in a blender and blend until smooth. Return the blended portion to the pot and stir well to incorporate.
- Finish the Soup: Add the lemon juice and baby spinach, stirring until the spinach wilts. Return the cooked pancetta to the pot and mix well.
Notes
- Freezing: Let the soup cool completely before transferring it to freezer-safe, airtight containers. Label the containers with the date and contents.
- Defrosting: To defrost, place the soup in the fridge overnight or at room temperature for about 2 hours.
- Reheating: Reheat gently in a soup pot over low heat, stirring occasionally.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
I also had to add more soup and also added some cream I had in the fridge. As I wasn’t able to get pancetta I substituted guanciale. It’s very very tasty and the half is frozen for later.
So happy you adapted this recipe to what you had available to use. This soup freezes so well, too! Thank you so much for taking the time to leave a comment. It's so appreciated! 🙂
I had to almost double the vegetable stock because the lentils absorbed most of the liquid. The lemon juice was a bit much for me. Next time, I will probably just use the juice of half a lemon. But it was delicious.
A delicious soup and wonderful to have tucked away in the freezer.
So happy this soup was a hit! 🙂
Luck you to have an Aldi that carries Parsley! And Pancetta! Not things you find at our Aldi's here.
Sorry to hear that. If you're US based that may be why. Both items are very common in our shops. You can always substitute smoked bacon and use any soft herb. But rest assured the items I've seen in US Aldi stores are so inventive and fun. Most of our items here are very basic.
When do you add the lardon bits? Presume at the end with the spinach? Super recipe, can't wait to taste it, it's simmering now.
Hi Shannon. So sorry I missed that. Yes. Add them back to the pan at the end. I like to save a couple to add to the top of the bowls right before serving, but you can just add them all back in too. The recipe has been updated to reflect that. Enjoy! 🙂