Lentil and Bacon Soup with Mushrooms
Hearty, delicious and fairly quick to prepare this lentil and bacon soup with mushrooms is absolutely perfect for colder days.
Servings: 6
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 100g / 3½ oz smoked streaky bacon
- 1 onion
- 2 carrots
- 2 stalks celery
- 2 cloves garlic
- 2-3 sprigs fresh thyme or 1/2 tsp dried thyme
- 6 button mushrooms sliced
- 2 This is an affiliate link.bay leaves
- 200g / 1 cup green lentils or beluga lentils
- 1½ litre / 6 cups This is an affiliate link.chicken stock
- 250ml / 1 cup single/light cream
- 3-4 cubes frozen spinach
- salt and pepper to taste
Instructions
- In a soup pot heat the olive oil and cook the chopped bacon till the fat renders. Discard all but 2 tbsp of fat. To the same pot, add the chopped onion, carrots and celery and cook over low heat for 5-7 minutes. Once the vegetables softened a bit add the minced garlic, mushrooms and thyme, stir to combine and cook for 5 minutes longer.
- Next bring in the lentils, bay leaves and the chicken stock to the pot and simmer for 20 minutes until the lentils are cooked through. Pour in the cream and add frozen spinach, cook for 5 minutes longer. Season with salt and pepper to taste.
Notes
- Ham can be used in place of bacon as a leaner option.
- Green beluga lentils are the best option I’ve found for this soup. They hold their shape better than other options like red lentils, which will fall apart as they cook.
- Rice or barley could be added along with the lentils to make the soup even heartier.
- Adding cream will make for a richer, creamier soup, but can be omitted or replaced with coconut milk.
Nutrition
Calories: 354kcal | Carbohydrates: 27g | Protein: 13g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 541mg | Potassium: 590mg | Fiber: 12g | Sugar: 3g | Vitamin A: 3975IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 3mg