This Carrot and Lentil Soup recipe is packed full of flavor! Crispy bacon and a splash of white wine compliments the lentils and carrots, creating a hearty, filling soup that’s an easy family favorite.
As I write this, it’s the end of July and all I can think about is how excited I am for autumn soups.
Don’t get me wrong; I love summer. I don’t want it to end. I’m not ready for all the kids to go back to school, and I certainly don’t want to get any closer to winter.
But — I do love pumpkin everything, hearty soups, cozying up by the fireplace, and the leaves turning all kinds of vibrant reds and golden yellows.
This easy Carrot and Lentil Soup recipe with bacon is one of our family favorites during the fall and winter season.
Before You Begin
We don’t eat much meat in our family, but do add some to a few dishes here and there. This recipe uses four slices of bacon, which really amps up the overall flavor. I like recipes that don’t major on the meat but still have a hearty, comforting feel to them. This one really hits the mark. You can also use a half cup of sausage if that’s what you prefer.
At the end of the recipe, you’ll puree two cups of the soup and then add it back into the pot. I like to use my BlendTec to do this, but most any good blender should work for you. I invested in a BlendTec with the Twister Jar a few years ago and it’s been so useful to me in the kitchen!
If you’re looking for something amazing to serve with this Carrot and Lentil soup, try my Pretzel Bread recipe. The dough is prepared in your bread machine, but the bread is finished in the oven. It’s so crusty and delicious!
Carrot and Lentil Soup Recipe With Bacon
4 slices bacon
1 large onion, chopped
3 medium carrots, peeled and chopped
2 cloves of garlic, minced
1 – 14 oz can diced tomatoes
1 teaspoon thyme
1 cup lentils (we like red lentils)
1 teaspoon salt
pepper to taste
1/2 cup white wine
4 cups chicken broth
2 cups water
1 teaspoon balsamic vinegar
3 tablespoons parsley
1. Brown the bacon in a large soup pot or dutch oven. Set aside and crumble. Leave bacon drippings in the pot.
2. Add onions and carrots to the pot and cook, stirring occasionally, until softened. Add garlic, then stir in tomatoes and thyme. Cook for 30 seconds.
3. Stir in lentils, salt, and pepper; cover, reduce heat to medium-low. Cook 8-10 minutes.
4. Uncover, increase heat to high, add wine, and bring to simmer. Add chicken broth and water, bring to boil, cover partially, and reduce heat to low.
5. Simmer for 20-30 minutes, until vegetables and lentils are softened.
6. Puree two cups of soup in blender until smooth, then return to pot. Stir in vinegar, bacon, and parsley.
Serve and enjoy!
Let’s chat soon,
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