Lentil & bacon soup

Lentil & bacon soup

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(99 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


  • 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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16th Dec, 2012
love this soup! great recipe and think it will be a regular round this place :) x
14th Dec, 2012
A classic recipe!
22nd Nov, 2012
Hi I like to open a restaurant " Bar Soups " In Kuwait and I'm looking for a chef Who can make soups Please contact me So we can take :-) ahalansari@hotmail.com Thank all Love U
22nd Nov, 2012
Brilliant and easy to cook, I would recommend this to any cook beginner or intermediate.
12th Nov, 2012
brill soup,used 2 tsp bouillon powder Second mix in two weeks!!
9th Nov, 2012
Amazing and so happy that I was able to convince the boys that lentils are a good thing! Ended up making it twice in a week due to demand. I added a tsp of mustard seeds with the cumin&turmeric just because I like them, tasted great! (Ran out of veg stock so had to use chicken for some...not as nice) Thanks for the recipe!
26th Oct, 2012
goodbye tinned soup! this was so easy and delicious,i am going to try some other soups from the site now
23rd Oct, 2012
Ps I used streaky pancetta instead.
23rd Oct, 2012
Yum! Doubled quantity! Husband and I loved it! I will be making it again!
13th Oct, 2012
@Salb1990 would be fine to omit chilli (in my opinion) maybe add more cumin than suggested or sprinkle black pepper on top as a milder substitute? :)


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