Lentil & bacon soup

Lentil & bacon soup

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(81 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 lentils, 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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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!
17th Feb, 2015
This is my "go-to" recipe for soup to take to work for lunch. I use 3 smoked bacon, rather than pancetta, and add it all at the beginning, also use a sprinkle of chilli flakes rather than a fresh chilli. Sometimes I add parsnip as well as carrot. But basically I haven't been able to wean myself off this! I keep telling myself I'll make a different one for next week's lunches but then I can't resist! It really is lovely!
24th Jan, 2015
Yep, lovely soup, worked perfectly. I used bacon instead of pancetta. My husband took it to work and really liked it.
13th Jan, 2015
I love this soup. I sometimes use chorizo and add a courgette. Lovely and warming on a winters day and it feels healthy!
12th Jan, 2015
Very good indeed. Replaced the bacon with left-over ham.
5th Jan, 2015
Nice, satisfying soup especially on a cold & wet winter's day.
26th Nov, 2014
I repeatedly make this dish, it is just so easy to make and so tasty. I make it and take for lunch to mg freezing work place.


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