Bacon Lentil Soup

Bacon Lentil Soup

We're celebrating 2016 as International Year of the Pulses with this hearty Bacon Lentil Soup from our instructor Pam Eike. Packed with flavour, fibre and protein, a great soup for dinnertime.
Servings: 6
Author: Pam Eike


  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 5 slices bacon chopped
  • 2 cloves minced garlic
  • 7 cups broth homemade or low sodium
  • 2 cups dried lentils
  • 2 tablespoons chopped fresh thyme or 1/2 teaspoon dried
  • 1 tablespoon fresh rosemary or 1/4 teaspoon dried
  • 1 bay leaf
  • salt & pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped chives or green onions


  • Cook chopped bacon in the soup pot and set aside when cooked.
  • In same pot combine onion, celery, carrot, garlic. Stir over medium-high heat until onions are slightly translucent.
  • Add broth, lentils, thyme, rosemary and bay leaf and bring to boil. Reduce heat and simmer until lentils are tender, stirring occasionally. Discard bay leaf. Add some of the bacon back to the soup leaving enough to top when serving.
  • To achieve a thicker soup you can set half the soup aside to cool and puree then add back in. You can also puree the entire soup if you like.
  • Season with Salt & pepper to taste.
  • Ladle into serving bowls and top with fresh parley, chives and bacon.


Delicious served with a fresh green salad for a balanced meal.