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Bacon and lentil soup with spinach in a bowl.

The Best One Pot Bacon and Lentil Soup

This bacon and lentil soup is a perfect blend of savoury pancetta, tender lentils, and fresh vegetables, creating a comforting and nutritious meal. Perfect for a cozy dinner or to meal prep for the week.
4.80 from 5 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 Servings

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

Calories: 364kcal | Carbohydrates: 45g | Protein: 14g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 241mg | Potassium: 1098mg | Fiber: 11g | Sugar: 3g | Vitamin A: 3766IU | Vitamin C: 38mg | Calcium: 66mg | Iron: 4mg
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