Lentil & bacon soup

Lentil & bacon soup

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(86 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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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.
13th Nov, 2014
Wow! What a stunning dish. I added 2 vegetable stock cubes, ginger, smokey bacon and half tin chopped tomatoes and it tastes devine! I also had it with rice as my partner has lentils with rice and even he complimented on it. Definitely becoming a regular! I also didn't blitz it as I love the chunky carrot and the bite from the lentils :)
13th Nov, 2014
Made this for the first time last night and it was so quick and easy that I will use this recipe for Christmas Day Dinner. Full of flavour, easily serves three.
2nd Oct, 2014
I've made this several times now without the spices and with bacon instead of the pancetta. I have also added celery too. However, the calories work out a lot less than 493 per serving, but I think I add more water. It is quite thick.
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!


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