Lentil and Bacon Soup with Root Veggies

Lentil and bacon soup is an easy recipe that uses any old root vegetables that you have lying around to create a hearty and tasty meal.

This recipe takes about an hour to cook, it will feed 6 people for a light lunch and will last in the fridge for 2-3 days after cooking.

Lentil and bacon “pottage”

Lentils are a wonderful frugal ingredient that provide nutrition, flavour and texture at a really low cost.

Here they take the role of grains in this “pottage style” lentil and bacon soup.

Rather than using red or yellow lentils which cook down to form a thick soup like in my Turkish lentil soup, Mercimek Corbasi or my spicy carrot and lentil soup I use green lentils which stay whole and provide texture.

They are joined by pretty much any old root veg that I have left lying around at the end of the week.

Add a bit of nice fatty bacon and you have a delicious, simple and really cheap soup that will keep you going for lunch for a few days.

If you have some lentils left over be sure to check out my lentil and asparagus salad.

Frequently Asked Questions

Can I use different types of vegetables?

Absolutely! I use this to clean out my veggie tray and any old root vegetables work just as well in this recipe.

I would always add some form of floury potatoes because the starch helps to add body to the broth. But after that, knock yourself out!

Swede, celeriac, turnips, sweet potato, Jerusalem artichokes and even kohlrabi work well!

Can I use different types of lentils?

Yes, I usually have green lentils lying around, but anything from the puy lentils that I use in my puy lentil salad to brown lentils in this lentil and halloumi curry and green lentils that feature in my sausage and lentil casserole would work well.

I would avoid red or yellow lentils in this simple soup because they break down too much.

Can I use ham?

Definitely, ham works really well in this lentil soup but it does not have the same fat content as bacon, which depending on your views could be a good thing.

If I were to make this with ham I would skip the step of browning the bacon and add flaked ham once the soup has cooked. If you have the ham bone throw it in whilst cooking to turn that flavour up to 11!

Can I use dried thyme?

Yes! Use 1½ teaspoons of dried thyme. In fact, you can add a host of different herbs, anything from oregano and basil to lovage and rosemary.

Can I cook this in an Instant Pot or pressure cooker?

Yes, I would keep the methodology the same down to point 10.

Pour in the stock, herbs and seasoning then cook under high pressure for 8-10 minutes, then allow the pressure to release for 10 minutes before releasing.

Serving Suggestions

This easy lentil and bacon soup is a hearty bowl of goodness and all it needs to help it along the way is a bit of bread.

You could, of course, go for garlic bread, it’s always a welcome addition.

However, I prefer a nice hunk of dark and rich bread. Something like this malt vinegar bread would be awesome if you are a baker!

Equipment Used

I only mention brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 20cm or 8″ saucepan with a lid.
• Large jug or bowl for making stock (if you are using stock cubes).
• Weighing scales and or measuring cups and or spoons.
• Chopping board.
• Kitchen knife.
• Vegetable Peeler.