Description
This Easy One-Pot Hearty Lentil Soup with Bacon Bliss Delight is a comforting and nutritious meal perfect for any day. Featuring crispy bacon combined with tender lentils, fresh vegetables, and a touch of herbs, this soup is both flavorful and filling. Ready in under an hour, it’s a convenient and wholesome dish ideal for family dinners or meal prep.
Ingredients
Scale
Protein & Meat
- 4 oz bacon, chopped
Vegetables
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 cups fresh spinach
Pantry & Spices
- 1 cup lentils (green or brown)
- 4 cups vegetable broth (low-sodium recommended)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt (to taste)
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cook the bacon: Heat a large pot over medium heat and add the chopped bacon. Cook until crispy, about 5-7 minutes, stirring occasionally to ensure even cooking.
- Sauté the vegetables: Add diced onion, carrots, and celery to the pot with the bacon. Continue sautéing for another 5 minutes until the vegetables begin to soften.
- Add garlic and thyme: Toss in the minced garlic and dried thyme. Stir frequently for about 1 minute until fragrant, being careful not to burn the garlic.
- Add lentils and broth: Stir in the lentils, vegetable broth, and bay leaf. Bring the mixture to a gentle boil over medium-high heat.
- Simmer the soup: Once boiling, reduce heat to low and let the soup simmer uncovered for 25-30 minutes until the lentils are tender but still hold their shape.
- Incorporate spinach: Just before serving, stir in the fresh spinach leaves and cook for an additional 2-3 minutes until wilted and well combined.
- Season to taste: Remove bay leaf, then taste the soup and add salt and freshly ground black pepper as needed to enhance the flavors.
Notes
- For a richer flavor, use homemade vegetable broth or add a splash of white wine before boiling.
- To make this soup vegetarian, omit the bacon and use olive oil to sauté the vegetables.
- Green or brown lentils work best as they retain their shape, but red lentils can be used for a softer texture.
- This soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- If desired, garnish with fresh herbs like parsley or a dollop of Greek yogurt for added creaminess.
