Lentil and Bacon Soup

4 servings

70 minutes

Lentil and bacon soup is a hearty and aromatic dish of European cuisine that warms the soul and brings comfort. The lentils used in this recipe are known for their rich flavor and nutritional properties, while the bacon adds richness and a pleasant smoky note. Traditionally, such soups were made by peasants using accessible and simple ingredients, making it a beloved dish in various countries. The taste of this soup is a harmony of the softness of lentils, sweet carrots, and fragrant herbs, complemented by crispy pieces of bacon. It is perfect for cold days and pairs wonderfully with fresh bread, creating a wholesome and nutritious lunch. The simplicity of preparation and rich flavor make it an excellent choice for family dinners or cozy evenings.

Energy value per serving

• Calories: 399.8
• Proteins: 19.1g
• Fats: 18.4g
• Carbohydrates: 40.9g

Ingredients

• Red onion: 2 head
• Carrot: 2 pc
• Celery stalk: 2 stem
• Bacon: 6 pc
• Garlic: 2 clove
• Olive oil: 30 ml
• Dried chili peppers: 3 pc
• Dried thyme: 0.5 tsp
• Lentils: 200 g
• Canned beans: 400 g
• Parsley: 5 sprig
• Extra virgin olive oil: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Clean and finely chop the onion, carrot, and celery; peel and finely chop the garlic. Finely chop the bacon.

   Required ingredients:

   • Red onion: 2 heads
   • Carrot: 2 pieces
   • Celery stalk: 2 stems
   • Garlic: 2 cloves
   • Bacon: 6 pieces

2. Heat a little olive oil in a large skillet over medium heat, add bacon and slowly fry until the bacon starts to release its delicious fat and becomes crispy, then add dried chili and thyme, onion, carrot, celery, and garlic.

   Required ingredients:

   • Olive oil: 30 ml
   • Bacon: 6 pieces
   • Dried chili peppers: 3 pieces
   • Dried thyme: 0.5 teaspoon
   • Red onion: 2 heads
   • Carrot: 2 pieces
   • Celery stalk: 2 stems
   • Garlic: 2 cloves

3. Cook on low heat with a lid for about 15 minutes or until all the vegetables are soft, then add lentils and 1 liter of water.

   Required ingredients:

   • Lentils: 200 g

4. Bring to a boil and simmer until the lentils are soft.

5. Add canned beans without liquid and if the soup is too thick, add a little more water. Bring to a boil again and cook for another 10 minutes, then taste and season with salt and black pepper.

   Required ingredients:

   • Canned beans: 400 g
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Meanwhile, chop the parsley finely.

   Required ingredients:

   • Parsley: 5 sprig

7. Pour the soup into bowls, drizzle with extra virgin olive oil, and sprinkle with finely chopped parsley. Serve with slices of bread for dipping.

   Required ingredients:

   • Extra virgin olive oil:  to taste