Lentil & bacon soup

Lentil & bacon soup

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(55 ratings)

Prep: 5 mins Cook: 30 mins


Serves 3
Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping

Nutrition and extra info

Nutrition: per serving

  • kcal493
  • fat19.1g
  • saturates6.6g
  • carbs50.6g
  • sugars7.3g
  • fibre7.7g
  • protein29.5g
  • salt1.6g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, diced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 x 70g packs pancetta cubes



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 1 carrot (about 120g), finely diced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tsp ground cumin
  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 garlic cloves, finely chopped
  • 1 chilli, sliced



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 low-salt stock cubes
  • 250g red lentil, rinsed


  1. Heat the olive oil in a large saucepan. Add the onion, 1 pack of pancetta and the carrot. Cook on a low to medium heat for 10 minutes until the onions are soft.

  2. Add the cumin, turmeric, garlic and chilli and cook for a further 1 – 2 minutes until the aromas are released.

  3. Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren’t sticking.

  4. Meanwhile, fry the remaining lardons in a small frying pan for about 10 minutes until crispy. You don’t need to add any oil as plenty will run from the pancetta.

  5. Serve the soup with a sprinkle of crispy lardons on top.

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Comments, questions and tips

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16th Oct, 2016
This was nice and easy to make, but nothing to rave about. I won't rush to make it again .
Kim Bambrough
10th Oct, 2016
This was a bit too spicy for us even though i removed all the chilli seeds, if i make it again will add half a chilli and just a dash of turmeric. Other than that it was ok but not dashing away to make it again.
16th Sep, 2016
Forgot the rating.
16th Sep, 2016
This soup is great, I left off the bacon garnish, but followed the recipe exactly otherwise. It was easy, the prep and cooking times are accurate. And it was delicious. Will definitely make it again!
dreamweaver's picture
14th Mar, 2016
Did this one with cornbread muffins. Everyone loved it. I will be doing this again.
13th Jan, 2016
Made this a few times now. It's a really nice, simple and fast recipe. Adding a dollop of sour cream to each bowl when serving gives it a nice twist.
2nd Dec, 2015
Lovely flavourful and filling soup. Didn't have any carrots so I used celery instead, and added the tomato puree as suggested by someone else. I also blended it as not keen on chunky soups. Delicious.
16th Nov, 2015
This is so full of flavour and so easy to make.
25th Oct, 2015
Made this today - added a tablespoon of tomato puree and it was lovely. As much as I loved it I am going to tweak the recipe a little and add a tin of chopped tomatoes, reduce the stock and double the pancetta!
13th Sep, 2015
I just made an account to rate this SIMPLY AMAZING soup! Possibly the best soup I've ever had -not a big fan of soups in general but this one was wow!


14th Aug, 2013
Why is this listed as vegetarian when it contains bacon?
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