Lentil & bacon soup

Lentil & bacon soup

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(62 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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30th Jul, 2014
Made this for lunch. So easy and very tasty. 5 stars
1st Jul, 2014
I've just made this soup and I'm in food heaven! Had to find a recipe with ingredients at had already and this fit the bill, even though the weather's a bit hot for soup! It's delicious! I didn't have any pancetta, so used back bacon instead. I also blitzed it, so my son doesn't try and work out what's in it when he gets home from school :) Delish! :)
27th Jan, 2014
really enjoyed this soup and it was quick and tasty
4th Jan, 2014
Delicious! Really quick to make as well, which is always a bonus. Omitted chillis, because I didn't have them and it's not at all bland. Love the turmeric colour!
24th Nov, 2013
Delicious! Didn't have enough red lentils, so I used 2/3 red and 1/3 green which was great - a bit of bite from the green really worked!
24th Nov, 2013
Just made and had a bowl of this delicious soup for lunch - Oh my word what an absolutely rib sticking soup. This is now my husbands new favourite!
20th Nov, 2013
Made this using streaky bacon as that's what I had and it was nice when cooked but even nicer after it had stood for a while - making it again now. I would probably puree for the kids so they couldn't inspect it so much!
13th Nov, 2013
Love this soup. I used chorizo as thats what was in the fridge. Delicious
13th Nov, 2013
Loved this soup, so moreish!
4th Nov, 2013
This soup is gorgeous and my new favourite! I made it exactly as the recipe says and even my fussy son loved it.


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