Hey, friends!
Feeling like a cozy soup day? I’ve got the perfect recipe for you!
Today, I’m sharing my quick and tasty lentil soup for one.
It’s warm, hearty, and just what you need when you want something comforting.
Plus, it’s super easy to whip up in no time!
Let’s dive in and get cooking!
Ingredient Substitutions
Bacon can be replaced with smoked paprika or liquid smoke for a vegetarian option that maintains the smoky flavor. Use 1/4 teaspoon of smoked paprika or a few drops of liquid smoke. For a meat alternative, try chopped mushrooms sautéed in olive oil for a savory, umami-rich substitute.
Green lentils can be swapped with red lentils or split peas. Red lentils cook faster and create a creamier texture, while split peas offer a similar consistency to green lentils. Adjust cooking time accordingly, as red lentils may cook in about half the time of green lentils.
Low-sodium chicken broth can be substituted with vegetable broth for a vegetarian version. For a lower-carb option, use bone broth, which also adds extra protein and nutrients. If using regular broth instead of low-sodium, reduce the added salt in the recipe to maintain the desired flavor balance.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 250-300
- Protein: 10-15 g
- Fat: 7-10 g
- Carbohydrates: 40-45 g
Ingredients
For the soup:
- 1/2 tsp kosher salt
- 1 slice bacon (diced to render fat evenly)
- 1/8 tsp crushed red pepper flakes (adjust to your spice preference)
- 1/4 cup dried green lentils (rinsed thoroughly before use)
- 1/4 cup diced onion
- 1 small carrot (peeled and finely diced)
- 1 1/4 cups low-sodium chicken broth
- 1 celery stalk (finely diced for quick cooking)
- 1/2 cup canned diced tomatoes with juice (I like Muir Glen brand)
- 1 garlic clove (minced for best flavor)
For garnish:
- grated Parmesan cheese (for a salty, umami finish)
Step 1: Cook the Bacon
Place a 2-quart saucepan over medium heat and cook the bacon until crispy.
Once done, use a slotted spoon to transfer the bacon to a paper towel-lined plate, which will absorb excess grease.
Keep the bacon grease in the pan, as it will be used to enhance the flavor of the vegetables.
Step 2: Sauté Vegetables
With the bacon grease still in the pan, add chopped onions, carrots, celery, garlic, salt, and a pinch of red pepper flakes.
Cook the mixture for about 2 minutes, stirring occasionally to ensure the vegetables are evenly coated and start to soften.
Step 3: Add Lentils
Stir in the lentils with the vegetables, ensuring to mix everything continuously for about 30 seconds.
This helps to lightly toast the lentils, enhancing their flavor.
Step 4: Add Liquid Ingredients and Simmer
Pour in the diced tomatoes and broth.
Bring the mixture to a gentle simmer over medium heat.
Once simmering, reduce the heat to low, cover the saucepan, and cook for 18-20 minutes.
Stir the lentils occasionally to prevent them from sticking to the bottom of the pot and to ensure even cooking.
Step 5: Finalize and Serve
Taste the soup and adjust the seasoning by adding more salt if needed.
Stir in the previously cooked and crumbled bacon.
If you like, you can sprinkle some shredded Parmesan cheese on top before serving for an added layer of flavor.
Serve the soup hot and enjoy!
