Lentil Soup with Bacon

Studded with vegetables, this low-fat lentil soup has a light, delicious broth, enhanced by the smoky flavor of low-sodium bacon.

Serves: 8Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 8


  • 2 slices low-sodium bacon, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 medium stalks celery, diced
  • 2 cups dried brown lentils, rinsed well
  • 8 cups low-sodium beef broth
  • 2 bay leaves
  • ½ tsp. dried savory
  • ½ tsp. dried thyme
  • ¼ tsp. dried basil
  • ¼ tsp. dried oregano
  • ⅛ tsp. dried red pepper flakes
  • Freshly ground black pepper, to taste


  • Place stockpot over medium heat. Add bacon, onion, and garlic and sauté for 5 minutes. Add carrots and celery and sauté for 2 minutes.
  • Add remaining ingredients and stir well to combine. Raise heat to high and bring to a boil. Once boiling, reduce heat to low, cover pot, and simmer, stirring occasionally, until lentils are tender, 40 minutes.
  • Remove from heat, remove bay leaves, and serve.