Mary Berry Lentil and Bacon Soup Recipe

This Mary Berry Lentil and Bacon Soup is a hearty and easy recipe, which is made with red lentils and back bacon. It’s the ultimate comfort food recipe, ready in about 45 minutes.

Mary Berry Lentil and Bacon Soup Ingredients

• 30 g (1 oz) butter
• 1 onion, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, crushed
• 2–3 lean back bacon rashers, rinds removed, diced
• 175 g (6 oz) red lentils
• about 125 g (4 oz) potatoes, swede, or turnip, peeled and diced
• 2 bay leaves
• 2 litres (3 1/2 pints) vegetable or chicken stock
• salt and black pepper
• chopped parsley, to garnish

How To Make Mary Berry Lentil and Bacon Soup

1. Sauté the aromatics: Melt the butter in a large saucepan. Add the onion, carrot, celery, and garlic. Cook, stirring, for 5–6 minutes until the vegetables are soft and lightly coloured.
2. Add bacon and lentils: Add the diced bacon, red lentils, diced potato (or swede/turnip), and the bay leaves to the pan. Cook for 1-2 minutes, stirring.
3. Simmer the soup: Pour in the stock and bring the mixture to a boil. Reduce the heat and simmer gently, uncovered, for about 20 minutes or until the lentils and vegetables are tender. Season with salt and pepper to taste.
4. Serve: Remove and discard the bay leaves. Serve the soup hot, sprinkled with fresh chopped parsley.

Recipe Tips

• What kind of lentils are best? Red lentils are ideal for this soup as they cook quickly and break down to create a thick, creamy texture. You can use green or brown lentils, but you may need to increase the simmering time.
• Can I make this vegetarian? Yes, easily. For a vegetarian version, simply omit the bacon and use a flavourful vegetable stock. You could add a pinch of smoked paprika to mimic the smoky flavour.
• How to get a smoother soup? This is a rustic, chunky soup. If you prefer a smoother consistency, you can use an immersion blender to partially or fully blend it after removing the bay leaves.
• Can I add other vegetables? Absolutely. This soup is very versatile. Feel free to add other vegetables like leeks or parsnips along with the carrots and celery.

What To Serve With Lentil and Bacon Soup

This hearty soup is a meal in itself, but it’s best served with:

• A thick slice of crusty bread and butter
• A warm cheese scone

How To Store Lentil and Bacon Soup

• Refrigerate: Allow the soup to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it cools.
• Freeze: Lentil soup freezes exceptionally well. Let it cool, then transfer to freezer-safe containers. It can be stored for up to 3 months. Thaw overnight and reheat gently, adding a splash of water or stock to thin it out if needed.

FAQs

• Do I need to soak the red lentils? No, red lentils do not need to be soaked before cooking. Just give them a quick rinse under cold water to remove any dust or debris.
• Why is my soup so thick? Lentils are very absorbent and will continue to thicken the soup as it sits and cools. This is completely normal. When you reheat it, simply stir in a little extra stock or water until it reaches the consistency you like.
• Can I use a different type of bacon? Yes, while lean back bacon is used here, you could also use smoked streaky bacon or pancetta for a richer, smokier flavour.

Try More Recipes:

• Mary Berry Pumpkin Soup Recipe
• Mary Berry’s Split Pea and Gammon Soup Recipe
• Mary Berry Vegetable Minestrone Recipe
• Mary Berry’s Clam Chowder Recipe

Mary Berry Lentil and Bacon Soup Recipe

Course: SoupsCuisine: British

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

300

kcal

A classic, hearty, and easy-to-make soup packed with red lentils, bacon, and vegetables.

Ingredients

• 30 g (1 oz) butter
  

• 1 onion, chopped
  

• 1 carrot, diced
  

• 1 celery stalk, diced
  

• 3 garlic cloves, crushed
  

• 2–3 lean back bacon rashers, diced
  

• 175 g (6 oz) red lentils
  

• 125 g (4 oz) potatoes, swede, or turnip, diced
  

• 2 bay leaves
  

• 2 litres (3 1/2 pints) vegetable or chicken stock
  

• salt and black pepper
  

• chopped parsley, to garnish

Directions

• Melt butter in a large pan. Add onion, carrot, celery, and garlic and cook for 5-6 minutes until soft.
  
• Add the bacon, lentils, potato/swede, and bay leaves. Cook for 1-2 minutes.
  
• Pour in the stock, bring to a boil, then simmer uncovered for about 20 minutes until lentils and vegetables are tender.
  
• Season with salt and pepper.
  
• Remove bay leaves and serve hot, garnished with parsley.