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Creamy Red Lentil Soup with Bacon

A bright, out-of-the-ordinary soup — make it and pleasantly surprise the whole family! This puréed soup with bacon adds welcome variety to everyday meals. It's easy, comes together quickly, and is a great choice when you need dinner on the table fast. Thanks to its creamy texture, you can make it ahead and freeze it — then just reheat for a fresh, tasty lunch in about 5 minutes. Of course, it's at its most flavorful and aromatic freshly made.

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Lentil puree soup with bacon
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 4 g
Fats 8 % 1 g
Carbohydrates 58 % 7 g
68 kcal
GI: 100 / 0 / 0
  • Trim the excess fat from the smoked bacon and cut it into small cubes. Since the soup gets puréed in the end, there's no need to fuss over neat cuts — chop the meat and vegetables however is easiest. Peel the onion and bell pepper, rinse and pat them dry with a paper towel, and cut into thin strips or small dice. Heat the vegetable oil in a heavy-bottomed pot, then add the prepared vegetables and bacon. Cook over the lowest heat, stirring constantly, until the vegetables soften — the onion is your best cue here; it should turn almost translucent. Peel, rinse, and cut the potatoes. Rinse the lentils until the water runs clear, and finely mince the garlic clove. When the onion and pepper are nearly done, add the potatoes, lentils, and garlic, stir, and cook for another minute. Pour in the broth. To keep cooking time short, the broth should be hot — use it freshly made or reheated. Add the bay leaf and thyme, season with salt and freshly ground black pepper, and bring to a boil. Lower the heat to a gentle simmer — just enough that the soup won't boil over with the lid on. Cook until the lentils are tender, about 15–20 minutes. To check, look at a lentil or crush one between your fingers: it should look soft and break apart easily. Once the soup is done, fish out the bay leaf and thyme — they've already given up their flavor, and you don't want the bits of herb left after blending. Purée the soup with an immersion blender, ladle it into bowls, and serve hot. Top with croutons or serve with fresh bread if you like. Bon appétit!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Boiled bacon - 447  kcal/100g
  • Salt - 0  kcal/100g
  • Broth - 15  kcal/100g
  • Red lentils - 314  kcal/100g

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