Everyday Bacon Lentil Soup

Savory soup makes an easy anytime meal for warming up on chilly days, packing in healthy ingredients, and enjoying naturally dairy-free flavors. This bacon lentil soup covers all the bases, and is also a delicious way to enjoy convenience from your pantry.

This recipe with photo for bacon lentil soup was shared with us by CansGetYouCooking.com.

Special Diet Notes: Bacon Lentil Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, and generally top food allergy-friendly.

For vegan bacon lentil soup, cook vegan bacon according to the package directions and crumble. There won’t be as much residual fat, so add up to 1 tablespoon of olive oil to the pan to cook the vegetables and add a little richness to the broth.

Cans Get You Cooking

Everyday Bacon Lentil Soup

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You can swap in leftover cooked potatoes, carrots or green beans if available in your refrigerator. But this recipe can be made any day with convenient cans on hand.

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Prep Time 5 minutes mins

Cook Time 22 minutes mins

Total Time 27 minutes mins

Servings: 2 servings

Calories:

Ingredients Method

Ingredients

  

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• 2 slices bacon diced (see post above for vegan option)
• 1 medium red onion diced
• 1 large garlic clove minced
• ½ teaspoon ground cumin
• 1 15- ounce can lentils drained
• 1 14- ounce can vegetable broth
• 1 14- ounce can diced new potatoes drained
• 1 14- ounce can sliced carrots drained
• 1 8- ounce can cut green beans drained

Method

 

1. Cook the bacon in a medium saucepan over medium-high heat until crisp, about 5 minutes. Remove with a slotted spoon to paper towels to drain.
2. Reduce the heat to medium. Cook the onion and garlic in the bacon in the bacon drippings until tender, about 5 minutes, stirring occasionally.
3. Add the cumin and saute for 1 minute.
4. Add the lentils, broth, potatoes, carrots and green beans and bring the soup to a boil. Reduce the heat to low and simmer uncovered for 10 minutes, stirring occasionally.
5. Ladle the soup into two bowls and top with the bacon to serve.

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