The Best One Pot Bacon and Lentil Soup

Friends, this Bacon & Lentil Soup is so comforting, especially for dinner on a cold night. Scott, Emma, and I all loved it. 

Enjoy!

Ingredients

• ½ lb pancetta (or bacon), chopped
• 1 tablespoon olive oil
• 1 cup green lentils
• 1 onion, diced
• 2 medium carrots, diced
• 4 ribs celery, diced
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 6 mini potatoes, quartered
• 4 cups vegetable stock
• 3 cups baby spinach
• Juice of 1 lemon

Directions

1. Prepare the Pancetta: Heat the olive oil in a cast iron or soup pot over medium heat. Add the pancetta and cook until browned and crispy. Remove the pancetta with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
2. Sauté Vegetables: Add the diced onion, carrots, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables begin to soften.
3. Add Herbs and Lentils: Stir in the fresh rosemary, dried oregano, and thyme. Add the green lentils and quartered mini potatoes, stirring to coat them in the bacon fat and mix with the vegetables.
4. Simmer the Soup: Pour in the vegetable stock and bring to a boil. Reduce the heat to a gentle simmer and cook for about 20 minutes, or until the lentils are tender.
5. Blend for Creaminess: Place about one-third of the soup in a blender and blend until smooth. Return the blended portion to the pot and stir well to incorporate.
6. Finish the Soup: Add the lemon juice and baby spinach, stirring until the spinach wilts. Return the cooked pancetta to the pot and mix well.

Notes

• Freezing: Let the soup cool completely before transferring it to freezer-safe, airtight containers. Label the containers with the date and contents.
• Defrosting: To defrost, place the soup in the fridge overnight or at room temperature for about 2 hours.
• Reheating: Reheat gently in a soup pot over low heat, stirring occasionally.

Recipe Source