Traditional recipes

Simple spicy lentil and bacon soup recipe

Simple spicy lentil and bacon soup recipe

  • Recipes
  • Dish type
  • Soup
  • Bean and lentil soup
  • Lentil soup

A very simple, cheap and tasty recipe for hearty lentil soup. Everyone would enjoy it, including kids.

14 people made this

IngredientsServes: 4

  • 1.35L water
  • 3 Knorr® ham stock cubes
  • 250g lentils
  • 1 garlic clove, finely chopped
  • 1 green or red chilli, finely chopped
  • 10 new potatoes, diced
  • 3 rashers of bacon
  • 1 dessertspoon of gravy granules (optional)

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Bring the water to the boil in the pot and add stock cubes to it. Stir till dissolved. Add lentils to the stock, and reduce the heat to simmer. (Remember to stir occasionally.)
  2. Prepare the garlic, chilli and potatoes; add to the pot.
  3. Cook the bacon in a frying pan. Then finely chop it and add it to the pot.
  4. Add one dessertspoon of all purpose gravy granules for a bit of extra thickness and flavour. Leave to simmer for 20 minutes.
  5. Enjoy!

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Recipe Summary

  • 1 tablespoon olive oil
  • ¼ cup chopped onion
  • 4 cloves garlic, chopped
  • 1 large carrot, chopped
  • 1 large stalk celery, chopped
  • 2 tablespoons tomato paste
  • ⅛ teaspoon crushed red pepper flakes, or more to taste
  • ⅛ teaspoon cayenne pepper, or more to taste
  • salt and ground black pepper to taste
  • 6 cups chicken stock
  • 1 ½ cups dry lentils

Heat olive oil in a large saucepan over medium heat cook and stir onion and garlic until onion is translucent, about 5 minutes.

Stir in carrot and celery cook, stirring often, until vegetables are tender, about 8 more minutes.

Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper mix in chicken stock and lentils.

Bring soup to a boil and reduce heat to low simmer until lentils are soft, about 20 minutes.

Our Favorite Chicken Soup Recipes

We love the four soup recipes on this list. They spread the gamut from creamy and hearty, to lighter and topped with some fresh ingredients.

    is a super comforting and truly delicious dish that is hearty enough to enjoy on its own, any day of the week.
  1. We promise you’ll love our Pozole Verde de Pollo! It’s loaded with so much flavor, you’ll be surprised at just how easy it is to make! Just make sure you don’t skimp on the toppings, it’s one of the best parts!

  1. Our Creamy Chicken and Gnocchi Soup is a super hearty and cozy soup that will warm you up on those cold days. Using store bought gnocchi cuts down a lot of time and makes prep a breeze!
    just screams classic comfort and our version is just that. It’s an easy classic recipe you can cozy up to during chilly fall and winter months.

You do not have to cook or soak the lentils before adding them. You should however, rinse them because this removes any debris from the lentils.

Brown lentils have a deep earthly flavor and are similar to beans. So, the soup will taste much like a soup containing beans. The texture is more like a pea than a bean though. It’s thick and rich.

Spiced Red Lentil and Bacon Soup

This wonderful spiced red lentil and bacon soup certainly has a kick to it! Alongside that there’s a very smokey flavour coming from the bacon and smoked paprika – added to the spices it really balances the flavour out.

It has a pretty smooth texture which comes from a lovely, creamy thickness as a result of the lentils. This soup really is THE PERFECT SOLUTION to warm you up in the colder months!

We’ve been having a shop bought version of this soup for a while now and it’s been a favourite of mine and Dean’s, so I wanted to make my own. Dean was out for the morning and I wanted to surprise him by making it for lunch. He loved it and told me that the homemade version is a million times better than the shop bought one!

The best thing about homemade soups is how simple it is to make and this one is no exception. It’s the first time I’ve used lentils in a soup and it worked really, giving it extra depth and thickness. The soup is not completely smooth but it’s definitely not a chunky soup, somewhere in between.

The lentils give it a really nice creamy texture and it also has magic abilities to keep you feeling fuller for longer. As well my new favourite soup being easy to make and tasting delicious it is also very cheap to make, if you make a big batch you’ll definitely want a second helping!

Pin with me!

My parents popped round just as I had finished making the soup, they both said that something smelt amazing and then mum saw the large garlic croutons I’d made to go with it. She then made me well aware that she would like to try some!

I cut them up so we could all have a try and before I could even get the bowls and spoons out they were dipping the large garlic croutons in the saucepan! 😂 They both really loved it, so much so that Dean and I couldn’t get a look in! 😮

Dad said it would make a really good curry sauce with chicken in it and lots of naan bread to mop up the sauce. Then mum proceeded to invite themselves round for a curry! Which is fine by us as we love making them.

TIP: Go easy on seasoning with salt. I was really surprised that I didn’t have to add any more salt at the end, the celery salt worked really well (along with the salty bacon). I’m definitely going to try it in other recipes too.

What’s your favourite soup? I’d love to hear your thoughts in the comments below!

Lentil soup recipes

Use storecupboard favourite lentils to make a hearty soup. Our best-rated recipes are guaranteed to taste great and there are plenty of delicious ideas.

Spiced carrot & lentil soup

A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker

Red lentil, chickpea & chilli soup

Come home to a warming bowlful of this filling, low-fat soup

Sweet potato & lentil soup

Satisfying and simple to make, homemade soup is a great supper or take-to-work lunch.

Curried squash, lentil & coconut soup

Flavour up butternut squash with Indian spices for this warming and healthy vegetarian soup

Lentil & bacon soup

Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping

Red lentil & chorizo soup

Sweet smoked paprika and cumin flavour this rustic blend topped with spicy Spanish sausage

Spiced root vegetable soup

This hearty vegetarian soup will warm up cold winter nights and can be frozen for later

Red lentil & carrot soup

This warming and budget-friendly vegetarian soup is perfect packed in a flask for lunch. It's also easy to double the quantities and freeze half for later

Spiced red lentil soup

Simple soups like this make great lunches - and are wallet-friendly too!

Red lentil & coconut soup

This light vegetarian soup is enriched with creamy coconut milk and packed with nutritious ingredients like ginger, spinach and limes

Spicy lentil soup with curry pinwheel rolls

Warm up a winter evening with this spicy and flavoursome curried soup

Carrot, lentil & orange soup

Deliciously spicy - warm up with this fab veggie soup.

Creamy pumpkin & lentil soup

Whether you're carving a Halloween pumpkin or have picked up a cheap squash, use the plentiful flesh and seeds in this soup

Indian winter soup

This warming winter soup is high in fibre, low in fat and can be frozen for ultimate convenience

Moroccan harira & chicken soup

This North African-inspired soup is flavoured with harissa and spices. Serve with hummus toasts and cooling yogurt

Winter vegetable & lentil soup

When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day

Curried lentil, parsnip & apple soup

This spicy soup combines red lentils, apples and parsnip for a smooth, warming soup - a low fat meal that you can make ahead and freeze

Rustic vegetable soup

This vegetarian soup is packed with vegetables and lentils - it's healthy, low fat and full of flavour. To bulk it up, why not add borlotti beans or chicken?

Creamy lentil & spinach soup with bacon

A smooth, blended soup served with crispy bacon topping - a luxurious and warming bowl of goodness

Lentil & cardamom soup

Cheap and cheerful red lentils are jazzed up with coconut milk and plenty of spices in this quick and warming soup recipe

Curried carrot & lentil soup

This spicy vegetable soup is super low in fat and calories. Serve with a dollop of cooling yogurt and fresh coriander

Lentil Bolognese soup

Tuck into this full-bodied, vegetarian Bolognese-based soup with red lentils, which brings you four of your 5-a-day and plenty of fibre

Robert Carrier’s Moroccan harira

In Morocco this soup is served as an important part of the festivities of Ramadan: it's the traditional soup to break the fast

Curried sweetcorn soup

Spice up your soup with this tasty curried sweetcorn recipe topped with a soft boiled egg and green chilli. It's a perfect light lunch or supper on cold days

Split Pea and Lentil Soup

I&rsquom not sure why I wanted to make this Split Pea and Lentil Soup last week, but I&rsquom glad I did. Maybe I got a taste for it when the hot, humid streak finally ended and we had a taste of some fall weather. I used to make this years ago and then I lost the recipe. I jotted down what I could remember on a little piece of paper and that&rsquos what I use to jog my memory.

Meathead loves split pea soup and, unfortunately, he buys cans of the chunky, gloppy kind to satisfy his craving. I don&rsquot make split pea soup often, usually around a holiday if I have a leftover ham bone.

But you know, it&rsquos not hard to make and so I&rsquom going to start making it again. In addition to split peas, my version has lentils. It&rsquos good for you, satisfying and the smoky bacon and ham shanks gives it incredible flavor.

I start with bacon, and then soften and lightly brown some vegetables in the drippings for the base. I use homemade chicken stock, ham shanks for more smoky flavor, and shredded potato to thicken it up. It only needs about an hour to simmer for the split peas and lentils to become tender.

When the soup is done, you can chop up the meat from the ham shanks and add it back in. You can use a smoked ham hock to give the soup a ton of flavor, but probably no meat to be had. That&rsquos why I prefer a meaty ham bone if I have one, or ham shanks.

I started with 6 cups of chicken stock. After awhile it seemed too thick so I added another cup. I think maybe the original recipe might have called for 8 cups of stock, so I am going to have to say 6 &ndash 8 cups of chicken stock is needed. Sorry for not being 100 per cent sure on this.

a great combo for soup. We had it for dinner with some crusty bread and then again for lunch the next day. And, of course, it was even better the next day.

So even if it&rsquos not a holiday or you don&rsquot have a leftover ham bone, don&rsquot let that stop you from making this terrific and hearty Split Pea and Lentil Soup. It&rsquos what comfort food is all about. Kelly🍴🐦

I&rsquove updated the recipe to include instructions for making in the Instant Pot. I love it either way, but with the pressure cooker there is no tending to the pot while it simmers on the stovetop and the resulting soup is a bit creamier, just sayin&rsquo.

You might also like these soups in the cold weather to warm up to!

  • Vegetable Beef Soup
  • French Onion Soup
  • Autumn Squash Purée
  • Instant Pot Pho Ga
  • Potato Leek Soup
  • Irish Beer Cheese Soup

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Skinny on Spicy Red Lentil Soup with Lemon

After checking out several recipes both on line and in several cookbooks, I came up with this delightful concoction.

Unlike the green or brown varieties, red lentils are already hulled and split so they cook much faster.

But their delicate salmon pink color fades to a golden yellow hue as they cook. So to give my soup more color, I added a bit of tomato paste.

When done, I gave the soup a blitz with my hand-held blender (affiliate link) right in the pot, taking the texture somewhere between chunky and smooth.

Then topped it with a dollop of yogurt.

A drizzle of olive oil or pomegranate syrup or smattering of crispy onions as suggested in one recipe would be nice as well.

Lighter and brighter than more traditional lentil soups I’ve made, this is a recipe I plan to return to often.

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Woops forgot to give forks. And to say that I soaked my lentils overnight and the following day so only took 1hr to simmer. 3 forks because lentil soup should be closer to the thick side, not brothy

I browned 4 thick artisanal bacon slices, put aside. Browned crumbled sausage, put aside. Sautéd onion, garlic and carrots in the drippings. Added oregano and thyme, then lentils then pre-heated broth and the bacon strips. Simmered till tender. Took out bacon and hand blended the soup till almost a potage but still chunky. Added the sausage, et voilà! Yum

It's been ages since I dared to make lentils for my family, but this was a big hit. Gets four stars with the following mods: Subbed in turnips for parsnips. Added sliced baby Bella mushrooms, celery greens, 2 garlic cloves, chile broth with chicken broth, and lots of celery greens, fresh thyme and parsley. No spinach. Good to remove sausage from casing before browning need more like 1.5-2 lbs. Lentils need more cooking time, more like an hour. Served with Salvadoran cream, yum!

Delicious - hearty, easy and foolproof. Even better the next day. I used spicy chicken sausage, and as others suggested, took off sausage casing so it would crumble in the soup.

I love lentils and have been interested in finding a great lentil soup recipe to make my own. I made this version (actually, I halved the recipe) tonight following the directions exactly and am happy with the results. This version is a brothy (as opposed to more of a stew) soup and cooks up quickly once all the chopping is done. We are in the middle of a kitchen renovation and I made this on a convection burner in our basement and it turned out pretty good. I didn't add any additional seasoning at first and felt it was fine without. I followed the directions literally and bought fully cooked spicy italian chicken sausage from Trader Joe's but would try it next time with raw sausage from the butcher so I could remove it from the casing and cook it as others have recommended. Overall, a very flavorful, hearty soup (especially considering it doesn't take hours to make).

I've been making a very similar lentil soup for decades , but never have used parsnips - they are fantastic in it. I added wine, cayenne, crushed red peppers - I like it very spicy. I'll have enough lentil soup to last all week, but if I really like something, I'll eat it for a week straight and be sorry when it's all gone.

Can't begin to describe how much my wife loved this soup. We had this soup in a national restaurant, and loved it. I am so glad that Epi had this recipe. I do most of the cooking, and I appreciate its ease.

Both healthy and hearty tasting. Made it almost as written, except added a couple tablespoons of tomato paste when sauteeing the vegetables. The Parsnips MAKE the dish! I. had thirds.

Easy, quick, and exceptionally satisfying. A one-handed monkey can make this dish and impress even the most hoity-toity critic.

Wonderful soup! I followed other reviews and removed the sausage from its casings, and crumbled it as it cooked. I added a little more broth as it was cooking (I don't like very thick soups). Also I could only find a 6oz package of baby spinach at the market, and while I initially thought I would just leave some out of the soup, I used all of it. I think that it could even stand to have more spinach as it added great flavor and color, as well as being very good for you! This soup does have quite a bit of heat to it (which I love), but if you don't particularly like very spicy then I would suggest using mild sausage - if you want to kick it up at the end you can always add red pepper flakes.

Great recipe enjoyed by even my 2 young kids. I added more sausage - 1/2 spicy, 1/2 regular italian. I also did as suggested by cooking the sausage out of the casings to have as crumbled chunks. I added some pepper to give a little spice to the soup. As we were eating, realized I forgot to add the spinach. Next time!

Love this soup. I use mild sausage instead of hot, but it still tastes wonderful. I've brought it to 3 potlucks and it's been a hit every time.

Overall a good recipe and hearty meal. It was easy to follow, worked fine when halved (and even that is a lot for 2 people) and the clean up was a dream since it's not a lot of dirty dishes. The parsnips added a great potato texture with the sweetness of carrot. I wish weɽ added more. My sausage was super spicy and made the whole soup kicked up, which I thought was wonderful, but be mindful if you make it for someone who isn't so "hot" on spice. If we make it again, which is likely, we'll take the sausage from it's casing to make it more the size of the chopped veg- I think that would make it easier to eat. With the sausage cut up in slices, you end up having sausage only bites and miss out on the whole mix.

I was very impressed. Once you get past the chopping it was pretty easy to make. I used chicken sausage and it came out great!

This is the best soup I have ever made! So hearty but healthy at the same time. The spicy sausage tends to increase in heat the next day, but in a good way. I made it exactly as written except no parsnips, (forgot to add them!) and used french lentils, per another review. We love it. You won't regret making this-- especially on a cold winter day!

I'm not going to rate, because I made too many changes. Just wanted to comment that if you use the full amount of lentils called for in this recipe, you will make enough for an army. I cut it in half, served as as main course for three and I think we can probably eat it for two more days. thank heavens I didn't use the entire pound of lentils!

Very good. I also used French lentils and uncooked sausage, and had great results. Perfect fall/winter meal.

I found this to be exceptionally good and simple to prepare. Very hearty and comforting on a cold rainy day. My family and friends loved it!

One of the best soups I've ever made. I used uncooked spicy Italian sausage, which I removed from its casing and crumbled into the hot oil. I left the sausage meat in the soup throughout the cooking process, and this gave the dish more than enough kick.

Excellent easy dish! I didn't really alter any of the ingredients, as such, but I did make changes to the cooking process. I roasted the veggies (except the spinach) for 45 minutes and then added them to the cooked sausage. Instead of brown lentils, I used French lentils because they are tastier and retain their texture instead of turning into mush. My "Italian Seasoning" consisted of dried rosemary, fennel seeds, oregano and basil ground up together in a mortar and pestle. Threw a splash of red wine in before serving, and ate alongside a crusty bread, and, of course, more red wine. A very tasty, week night meal!

Wow, this was great. I had some leftover lentils and sausage in the freezer that I wanted to use up. The soup only took me about an hour to make, and I have lots leftover. I didn't quite have enough lentils, so I substituted some orzo instead, and I didn't have anything called "italian seasoning" so I went with: 1 tsp dried oregano, 1 tsp dried thyme, 1/4 tsp dried tarragon, 1/4 tsp dried crushed fennel seed, and a 1/4 tsp red pepper flakes. Anyway, easy to make and very tasty. Highly recommended.

I made half a recipe, but it was one that was easy to half. I omitted parsnips because I couldn't find them in the store. The soup was flavorful, even without them--but I bet theyɽ still add a another good texture. I also thinned the soup with water instead of additional borth and I'm glad I did--otherwise it would have been too salty, I fear. An easy weekday meal, served with sourdough toast. A good staple to add to the repertoire.

This was delicious and easy to make. I substituted water for a bit of the stock, and, like others, threw in some red pepper flakes and garlic for more heat. The serving size is also accurate with pretty generous portions that really are a complete meal even for an adult male.

This is possibly my favorite lentil soup. I used hot Italian chicken sausage. I also only had enough chicken broth for half the recipe, so I substituted water for the rest of the broth and it was totally fine. In place of the 2 1/2 tsp of Italian seasoning, I used 1 tsp each of oregano, basil, thyme, and rosemary.

The soup was extremely thick.I needed to add about 3 more cups of broth. Next time I will use 1/2 the amount of lentils. This is definitely a cold weather soup and a keeper.