Lentil Soup

Cozy Up with the Ultimate Comfort Food: Lentil Bacon Soup

Hey there, lovely mamas! Today, I'm excited to share a recipe that's perfect for those busy evenings when you need a quick, comforting meal that feels like a warm hug. Let’s get right into making my go-to lentil and bacon soup—a no-fuss, delicious bowl of goodness that'll make your taste buds sing and keep your family asking for seconds.

Let’s Get Started!

First things first, let’s tackle the lentils. Give them a good rinse and pick out any odd bits—because nobody wants a surprise rock in their bite! This little step is all about ensuring we get a smooth and pleasant texture in every spoonful. Occasionally, you may find some small rocks or other debris that you would not want to eat. This is the reason why you need to clean the lentils first and give them a nice rinse in the colander.

Now, who doesn't love bacon? Grab a large pot or Dutch oven, and cook that bacon until it’s crispy and irresistible. Once it’s perfectly done, scoop out the bacon bits, setting them aside for later, and let the remaining bacon fat work its magic for the next steps. I like to cut the bacon into square pieces by just leaving it stacked from the package and slicing across. You can pour some the bacon grease out into a mason jar and save it to make re-friend beans another day.

In the same pot with the bacon goodness, throw in your diced onions. Let them cook until soft and golden—this usually takes just a few minutes. Then, add the minced garlic and wait till the aroma fills your kitchen, signalling it's time to add the tomatoes. Whether you're using fresh or canned, let them simmer for about 3 minutes.

Pour in your choice of broth—chicken or veggie works wonders—and stir in the rinsed lentils along with chunks of carrot and potato if you like. Sprinkle in some cumin and oregano to introduce a warm, earthy flavor that complements the lentils and bacon beautifully. This spice combo is my secret to making the soup extra special without any fuss.

Turn the heat down and let the magic happen. The soup needs to simmer uncovered for about 25-30 minutes. This is your time to relax or catch up on your day while the pot does its work. Just give it a stir from time to time to make sure nothing sticks to the bottom.

Once everything’s tender and flavorful, stir that crispy bacon back into the pot. This is where it all comes together—the smoky bacon bits mingling with the creamy lentils are just perfection. Taste it and tweak the seasoning with a bit more salt and pepper if you feel it needs it.

Time to eat!

Ladle the hot soup into bowls, and if you like, garnish with some fresh cilantro. I love serving this with a dollop of sour cream or a spoonful of crema Mexicana. I know - to each their own - right? LOL

Why I love this soup so much…

This is a quick and easy meal! It’s hearty, it’s nutritious, and it’s incredibly easy to whip up with pantry staples. Plus, it’s a great way to get the kids to eat their veggies in a delicious and comforting way. We are currently on a food strike of potatoes, so I have pureed them or just mashed them gently into the soup. I’ve been known to puree all of those veggies into a meal or a dip before - #momlife.

So, there you have it—a simple yet scrumptious soup that's sure to comfort and satisfy. Whether you’re winding down from a busy day or just need a little warmth, this soup is here to wrap you in coziness. Enjoy making it, enjoy eating it, and most importantly, enjoy the moments it brings together at your table.

You can, of course, roll up a tortilla! In a pinch, I’ve just toasted some bread too.

Whatever works!

Print

Tía Tatarabuela's Mexican Lentil Soup

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Author Inspector Mama

This Mexican Lentil Soup is a hug in a bowl, combining the simple ingredients and comforting flavors that my great-great aunt perfected. Serve it with warm tortillas

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Ingredients

• 1 cup dried lentils (sorted and rinsed)
• 4 slices of bacon, chopped
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
• 4 cups chicken broth (homemade or store-bought)
• 1 small carrot, diced (optional, for added flavor and nutrition)
• 1 small potato, diced (optional, for heartiness)
• ½ teaspoon cumin
• ½ teaspoon oregano
• Salt and pepper to taste
• Fresh cilantro (optional, for garnish)
• Lime wedges (for serving)

Instructions

1. Prepare the Lentils: Rinse the lentils thoroughly and pick out any debris. Set them aside.
2. Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces and set them aside, leaving the rendered fat in the pot.
3. Sauté the Base: Add the diced onion to the pot with the bacon fat and sauté until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant. Stir in the diced tomatoes (or canned tomatoes) and cook for 5 minutes until they begin to break down and create a sauce.
4. Build the Broth: Pour in the chicken broth and stir to combine. Add the rinsed lentils, carrot, potato (if using), cumin, oregano, and a pinch of salt and pepper. Bring the mixture to a boil.
5. Simmer the Soup: Reduce the heat to low and let the soup simmer uncovered for 25-30 minutes, or until the lentils and vegetables are tender. Stir occasionally to ensure the lentils don't stick to the bottom.
6. Add Bacon and Adjust Seasoning: Stir the cooked bacon back into the soup. Taste and adjust the seasoning with more salt and pepper, if needed.
7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve with lime wedges on the side for a bright, tangy finish.

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