A delicious and easy bacon and lentil soup recipe to make for dinner and then use again for work lunches. 


  • 1 tsp oil

  • 75g smoked back bacon, trimmed of all fat and finely chopped

  • 1 onion, finely chopped

  • 1 red pepper, finely chopped

  • 1 small sweet potato, peeled and finely diced

  • 1 clove garlic

  • 200g red lentils

  • 1.5L chicken or vegetable stock

  • A large sprig of thyme

  • 1 bay leaf


  • 1.

    Heat the oil in a large saucepan. Add the bacon, onion and red pepper. Cook on a low heat for 5 minutes, until the vegetables have started to soften.

  • 2.

    Boil a kettle and use this to make your stock – or if using fresh stock, bring to the boil in a separate saucepan while the vegetables are sauteeing. Using cold stock is fine, but it will add 5 minutes to the cooking time.

  • 3.

    Add the sweet potato, garlic and lentils to the bacon and vegetables. Stir for a minute, then pour over the just boiled stock and herbs. Season with salt and pepper. Return to the boil – this should be more or less instant – then turn down to a medium heat, cover, and cook for between 15-20 minutes until the red lentils are tender.

  • 4.

    Fish out the herbs. Blend if you like – although it’s not really necessary as the lentils will have broken down and thickened the soup.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 259kj
  • Fat Total 4g
  • Saturated Fat 1g
  • Protein 17g
  • Carbohydrate 37g
  • Sugar 7g
  • Sodium 468mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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