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Bacon Lentil Soup

Adrian Ramirez
Total Time 30 mins


  • cup Lentils
  • cup. Diced Bacon Should equal to 1 to 1/2 pounds Bacon.
  • 2 cup. Onion
  • 6 Roma Tomatoes
  • 2 cloves Garlic
  • ¼ cup Cilantro
  • 3 Bay Leaves
  • 1 tsp Granulated Onion
  • 1 tbs White Vinegar
  • Salt roughly 1½ tablespoon
  • Pepper roughly ½ teaspoon


  • Cooked lentils following cooking/measurement directions on bag. Add a pinch of salt and pepper while boiling lentils.
  • Roughly chop cilantro, onions, Tomatoes and place in blender with garlic. Blend until puréed and set aside.
  • Dice Bacon small to medium-size cubes. Place diced Bacon into soup pot on medium high heat.
  • Cook until Bacon is caramelized/rendered all fat. Stir constantly so you do not burn Bacon.
  • Take Bacon off of high heat if necessary to avoid burning Bacon.
  • Once Bacon is caramelized add puréed mixture and one half of the lentils (Liquid included)-and stir three or four times. Bring to a simmer.
  • Add a pinch of salt and pepper, Bay Leaves and granulated onions and stir. (At this point taste the soup!!)
  • Add remaining lentils with liquid and white vinegar. Season with salt and pepper to taste
  • Cover and simmer for about 10 minutes or until lentils are at desired tenderness.