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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.

Ready to start cooking? View Recipe

Yellow lentil soup bowls – Photo by Megan Bucknall on Unsplash

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.

Dry golden yellow lentils with scoop – Photo by Monika Grabkowska on Unsplash

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.

Fresh ingredients for making soup – Photo by Loren Castillo from Pexels

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.

Chunky lentil soup served in a soup bowl – Photo by Tôn Thất Phước Điền on Unsplash

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.

Creamy Lentil Soup Recipe With Bacon

Recipe by blueboxrecipe.comCourse: SoupsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Creamy lentil soup with bacon, fresh vegetables, and condensed soup base. Easy soup with hearty ingredients.

Ingredients

  • 1 ¼ dry lentils

  • 5 cups water

  • 1 leek

  • 1 onion

  • 1 carrot

  • 1 green pepper

  • 1 tomato

  • 4 slices of bacon

  • 3 tbsp butter

  • 2 tbsp flour

  • 2 teaspoons salt

  • 1 tbsp vinegar or lemon juice

  • 1 10½ oz condensed soup

Directions

  • Cut and dice all vegetables before cooking soup.
  • In a medium pan, cook bacon until crispy. Crumble into a small bowl.
  • Saute onion, leek, and carrot in bacon fat for 3-5 minutes or until onions and carrots start to soften.
  • Melt butter with vegetables and add flour. Cook for 3 to 5 minutes until flour starts to cook and look bubbly.
  • Add water and chopped green peppers and tomato. Cook for 30 minutes stirring occasionally to keep the soup from sticking to the bottom of the pan.
  • Add salt vinegar and condensed soup
  • Bring back to a simmer and serve while hot. Top each bowl with a sprinkle of crumbled bacon bits.

Notes

  • Green lentils or brown lentils are all so delicious in this soup recipe. 
  • Before cooking lentils, sort out any rocks or dirt, and rinse before cooking soup.
  • Do lentils need to soak? No, lentils do not need to soak. That is one great thing about lentils toss them in your soup and start cooking.

Love Hearty Soup Recipes?

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

Original handwritten lentil soup recipe with bacon condensed soup from Blueboxrecipe.com
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