Description
One Pot Bacon and Lentil Soup
This hearty one-pot bacon and lentil soup brings together the smokiness of pancetta, tender lentils, and nutritious vegetables, making it perfect for a comforting dinner or a nutritious lunch. It’s easy to make, rich in flavor, and ideal for meal prep, providing a warming, satisfying dish for chilly days.
250 g (½ lb) pancetta, chopped
1 tbsp olive oil
175 g (1 cup) green lentils
1 onion, diced
2 medium carrots, diced
4 ribs celery, diced
2 cloves garlic, minced
1 tbsp chopped fresh rosemary
2 tsp dried oregano
1 tsp dried thyme
6 mini potatoes, quartered
1 litre (4 cups) vegetable stock
100 g (3 cups) baby spinach
Juice of 1 lemon
Directions:
1. Heat olive oil in a pot, cook pancetta until crispy, then set aside.
2. Sauté onion, carrots, celery, and garlic in the pot until soft.
3. Add herbs, lentils, and potatoes, stir well.
4. Pour in stock, bring to boil, then simmer for 20 mins.
5. Blend ⅓ of the soup and return it to the pot.
6. Add lemon juice, spinach, and pancetta, stir until spinach wilts.
Prep Time: 15 minutes
Kcal: 364 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, in a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped pancetta and cook for 5-7 minutes, stirring occasionally, until it is crispy and has rendered its fat. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate, leaving the fat in the pot. Next, add the diced onion, carrots, and celery to the pot. Cook for 8-10 minutes, stirring frequently, until the vegetables have softened. Add the minced garlic and cook for one more minute until fragrant.
Now, stir in the rosemary, oregano, and thyme, followed by the green lentils and quartered potatoes. Ensure everything is well-coated in the flavorful oil. Pour in the vegetable stock, scraping up any browned bits from the bottom of the pot. Increase the heat to high and bring the soup to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes, or until the lentils and potatoes are tender.
For a creamier texture, carefully ladle about one-third of the soup into a blender. Blend until smooth, then stir it back into the pot. Finally, turn off the heat. Stir in the fresh lemon juice, the reserved crispy pancetta, and the baby spinach. The residual heat will wilt the spinach perfectly. Taste and adjust seasoning with salt and pepper as needed.
Serving Suggestions
This robust soup is a complete meal on its own, but it pairs wonderfully with crusty bread or garlic toast for dipping. For a fresh contrast, serve it with a simple side salad dressed with a light vinaigrette. A dollop of sour cream or a sprinkle of grated Parmesan cheese on top adds a lovely richness. It stores beautifully for up to 4 days in the refrigerator, making it an excellent option for weekday lunches.
How-to Summary
In summary: crisp the pancetta and set aside. Sauté the aromatic vegetables (onion, carrot, celery, garlic). Add herbs, lentils, potatoes, and stock, then simmer until tender. Blend a portion of the soup for thickness. Finish by stirring in lemon juice, spinach, and the reserved pancetta.
Frequently Asked Questions
Can I use a different type of lentil? Yes, but cooking times will vary. Brown or black lentils are good substitutes. Red lentils will break down more, creating a thicker, creamier soup much faster.
How can I make this soup vegetarian? Simply omit the pancetta. Use 2 tablespoons of olive oil to start and consider adding 1 teaspoon of smoked paprika with the herbs to mimic a smoky depth.
Can I freeze this soup? Absolutely. However, for best texture, freeze it before adding the spinach and lemon juice. Thaw, reheat, and then stir in fresh spinach and a squeeze of lemon.
My soup is too thick. How do I fix it? Thin it out by adding more vegetable stock or water, a little at a time, until you reach your desired consistency. Reheat gently after adjusting.
What can I use instead of fresh rosemary? Use 1 teaspoon of dried rosemary. Crush it between your fingers before adding to help release its oils and flavor.
Common Mistakes to Avoid
Avoid adding salt too early, as the pancetta and stock already contain salt. Always season at the end. Do not overcook the lentils, or they will become mushy. Simmer just until tender. Ensure you deglaze the pot properly when adding the stock to capture all the flavorful browned bits. Finally, do not skip the lemon juice—its acidity is crucial for balancing the soup’s richness.
Conclusion
This One Pot Bacon and Lentil Soup is the epitome of hearty, wholesome comfort food. It masterfully combines simple, nutritious ingredients into a deeply flavorful and satisfying dish with minimal cleanup. Perfect for a family dinner or for preparing ahead, this versatile recipe is sure to become a cherished staple in your cooking repertoire. Enjoy the warmth and nourishment it brings to your table.