Introduction
Few dishes capture comfort like a warm bowl of Lentil and Bacon Soup. Earthy lentils mingle with smoky, savory bacon in a broth that’s rich yet wonderfully light. This soup is perfect for chilly evenings or as a satisfying lunch — an unfussy classic that delivers big on flavor and nourishment.
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Origin
Lentil soups have been staples across the world for thousands of years, from the Middle East to Europe and South Asia. Adding cured pork or bacon to lentils is rooted in European peasant cooking, particularly in France, Spain, and Britain, where pork’s smokiness added depth to humble legumes.
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Cultural Significance
Across cultures, lentils symbolize prosperity and comfort — they’re often served at New Year’s in Italy to usher in good fortune. Bacon, meanwhile, represents rustic indulgence in many Western cuisines. Together, they form a beloved pairing: a practical, hearty dish that nourishes both body and spirit.
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Ingredients & Quantity (Serves 6)
200 g (7 oz) smoked bacon, diced
1 tbsp olive oil (optional, if bacon is lean)
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 ½ cups (300 g) dried lentils (green or brown), rinsed
6 cups (1.5 L) chicken or vegetable stock
1 bay leaf
½ tsp smoked paprika
Salt and freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)
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Optional Additions
A splash of dry white wine for deglazing the pan
1 potato, diced, for extra body
A sprig of thyme or rosemary for an herbal note
Croutons or crusty bread for serving
A squeeze of lemon juice at the end for brightness
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Tips for Success
1. Render the Bacon Slowly: Start with a cool pan and cook over medium heat for maximum flavor and crispy bits.
2. Rinse Lentils: This removes excess starch and helps them cook evenly.
3. Simmer Gently: A low, steady simmer keeps the lentils tender without turning mushy.
4. Season at the End: Lentils absorb salt, so taste and adjust after cooking.
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Instructions
1. Place diced bacon in a large pot over medium heat. Cook until crisp, about 5–7 minutes. Remove some bacon pieces for garnish, leaving rendered fat in the pot.
2. Add onion, carrots, and celery. Sauté until softened, 5 minutes. Add garlic and cook 1 minute more.
3. Stir in lentils, smoked paprika, and bay leaf. Mix well.
4. Pour in stock (and wine, if using). Bring to a boil, then reduce to a gentle simmer.
5. Cover and cook for 25–30 minutes, stirring occasionally, until lentils are tender.
6. Season with salt and pepper. Remove bay leaf.
7. Ladle into bowls, sprinkle with parsley and reserved bacon, and serve hot.
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Description
Every spoonful of this soup offers a comforting contrast: creamy lentils, tender vegetables, and little bursts of smoky bacon. Its inviting aroma and rich flavor feel like a hug in a bowl, perfect for both casual family meals and cozy solo dinners.
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Nutritional Information (Per Serving – Approx.)
Calories: 310
Protein: 18 g
Fat: 11 g
Carbohydrates: 35 g
Fiber: 13 g
Sodium: 520 mg
(Values may vary depending on bacon type and stock.)
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Conclusion
Hearty, Smoky Lentil and Bacon Soup is proof that comfort food can be simple yet deeply satisfying. Its rustic charm makes it an all-season favorite, from frosty winter nights to cool spring evenings.
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Recommendation
Pair this soup with a slice of sourdough, cornbread, or a crisp green salad. For a vegetarian spin, omit the bacon and add a pinch of smoked paprika or liquid smoke.
