Hearty Soup with Lentils, Bacon & Condensed Soup

Creamy Lentil Soup With Crispy Bacon

Thick and creamy lentil soup is a fast and easy recipe that is made with dry lentils, bacon, fresh vegetables, and condensed soup.

If you have a busy week and need healthy dinners this hearty soup is fast and easy to make. 

Serve the best lentil soup with a side of homemade rolls, or a quick savory bread with pizza dough.

Keep reading to get helpful soup-making tips and shortcuts that will help you save time cooking and serving a hearty lentil soup.

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How To Pick The Best Lentils For A Delicious Soup

When choosing lentils the first thing I always look for is the expiration date. You don’t want dull dry lentils that have been expired for the past 5 years. 

Good dry lentils should be similar bright colors.

There are many types of lentils but the best lentils for a delicious looking soup are red lentils and yellow lentils. 

Green lentils or brown lentils are all so delicious in soups. 

Before cooking lentils, sort out any rocks or dirt, give them a rinse and you’re ready to cook. The great thing about lentils is you don’t need to soak them before cooking.

Ingredients

Dry lentils use red, yellow, brown, or green lentils in this soup.

Leek you could also substitute with scallions or any other onion.

Onions use white, yellow, or red onions.

Carrot whole carrots are the easiest to chop and dice but baby carrots will also work.

Green pepper medium to large green bell pepper

Tomato I like to use fresh Roma tomatoes in my soups.

Bacon pork, turkey, or substitutes for bacon.

Butter unsalted sweet butter

Flour all-purpose or bread flour would work in this recipe.

Table Salt or sea salt

Vinegar white vinegar, apple cider vinegar, or substitute with fresh lemon juice.

Condensed soup 10½ oz can of any condensed soup like cream of mushroom, bacon, or cream of chicken condensed soup.

Tools

• Large Soup pot
• Small bowl
• Cooking spoon
• Cutting board and sharp knife
• Measuring spoons

Steps

Step 1 – In a large soup pot cook bacon until crispy. Remove bacon and crumble into a small bowl.

Step 2 – Add chopped onions, leeks, carrots, green pepper, and tomato into the same pot with bacon fat.

Step 3 – Over medium heat, saute vegetables for 3-5 minutes or until onions and carrots start to soften. 

Step 4 – Add 3 tablespoons of butter to vegetables. When butter is melted, stir in flour. Cook and stir for 3 to 5 minutes until flour starts to look bubbly.

Step 5 –Add 5 cups of water, chopped green peppers, and tomato. Over medium-high heat, simmer for 30 minutes stirring occasionally. 

Step 6 – Add salt, vinegar, and condensed soup to the large saucepan with hot liquids.

Step 7 – Bring lentil soup back to a gentle simmer. Top each bowl with a sprinkle of crumbled bacon bits and serve.

Cutting Board Tip: add a damp towel under your cutting board to keep it from slipping around while chopping vegetables. 

Leftover Soup Tip: Store lentil soup in an airtight container and refrigerate for up to five days.

Lentil soup is always better the next day because the flavors steep and blend.

Serving Suggestions for Lentil Soup

You can never go wrong with dinner rolls and lentil soup. Make your own dinner rolls or pick up a loaf of crusty bread from your local bakery.

Bread roll shortcut: use pre-made pizza dough to make easy crescent-shaped dinner rolls or savory garlic knots with store-bought pizza dough.

Love Hearty Soup Recipes?

Split pea soup with bone broth is one of my favorite soup recipes. I think you will love it too!