Dr Mobeus
Smoky Bacon and Lentil Soup
Smoked bacon and red lentils are a match made in heaven. The bacon brings a deep smoky savouriness that infuses the whole pot, while the lentils break down to create a naturally thick and creamy texture without needing any cream or blended flour.
Red lentils are one of the cheapest ingredients you can buy in UK supermarkets. A 500g bag costs around GBP1.20 and will make at least three batches of this soup. Combined with a pack of smoked bacon bits at roughly GBP2 for 300g, you get a hearty meal for under 50p a portion.
This soup freezes brilliantly, so it is worth making the full batch even if you are only cooking for one or two. Let it cool completely before freezing in individual portions, then just microwave from frozen on a busy day.
Smoky Bacon and Lentil Soup
Ingredients
Method
- Heat the oil in a large pan over a medium heat. Add the diced bacon and fry for 3-4 minutes until it starts to crisp up and release its fat.
- Add the chopped onion and carrots to the pan and cook for 5 minutes, stirring occasionally, until the onion has softened.
- Stir in the crushed garlic and smoked paprika and cook for 1 minute until fragrant.
- Add the rinsed red lentils, stock and bay leaf. Bring to the boil, then reduce the heat to low and simmer for 20 minutes until the lentils have broken down and the soup has thickened.
- Remove the bay leaf and season with salt and black pepper to taste. The bacon is already salty so taste before adding salt.
- Blend half the soup with a stick blender for a creamier texture, or leave it chunky if you prefer. Serve hot with crusty bread.
Tips and Variations
Smoked paprika is the key flavour here, so do not skip it. If you do not have smoked paprika, a dash of Worcestershire sauce adds a similar smoky depth. For a vegetarian version, swap the bacon for a teaspoon of liquid smoke and use vegetable stock. Leftovers will thicken up in the fridge – just add a splash of water when reheating.
