Creamy lentil and bacon soup
A hearty sweet potato and red lentil soup with bacon, gently simmered with herbs for a comforting, filling meal that’s perfect for batch cooking.
Updated : 26 December, 2025
Easy
About 20 min.
Ingredients
1 teaspoon
Vegetable oil
75 grams
Smoked bacon
1
Onion
1
Red bell pepper
1.5 liter
Vegetable broth
1
Sweet potato
1 clove
Garlic
200 grams
Red lentils
1 stalk
Thyme
1
Laurel leaf
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Warm the oil in a large saucepan over a low heat. Add the bacon, onion and red pepper and cook gently for about 5 minutes, until the vegetables begin to soften.
Step 2
While the vegetables are cooking, boil a kettle and make up the stock, or if you’re using fresh stock, bring it to the boil in a separate saucepan.
Step 3
Stir the sweet potato, garlic and lentils into the pan with the bacon and vegetables and cook for a minute, stirring well. Pour over the hot stock and add the herbs.
Step 4
Season with salt and pepper. Bring the soup back to the boil (this should happen quickly), then reduce to a medium heat, cover and simmer for 15-20 minutes, or until the red lentils are soft and cooked through. Carefully remove and discard the herbs.
Step 5
Blend the soup with a stick blender if you like a smoother texture, or leave it chunky if you prefer.
Step 6
Ladle into warmed bowls and serve. Any leftovers can be frozen, or stored in the fridge for up to 3 days.
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