Lentil Soup

Name: Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. dried lentils; 1 ham bone; 6 slices bacon; 2 carrots, sliced; 1 green pepper, diced; 2 large onions, diced; 1 (1 lb.) can tomatoes; 8 c. beef stock; 2 Tbsp. tarragon vinegar; salt and pepper to taste

Eats Now Editorial Team · 499 kcal · Soups & Stews

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Lentil Soup – a delicious recipe with dried lentils, ham bone, bacon, carrots, green pepper, onions. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 lb. dried lentils
1 ham bone
6 slices bacon
2 carrots, sliced
1 green pepper, diced
2 large onions, diced
1 (1 lb.) can tomatoes
8 c. beef stock
2 Tbsp. tarragon vinegar
salt and pepper to taste

1
Soak lentils overnight.
2
Drain and rinse.
3
Combine lentils, stock and ham bone in large pot.
4
Simmer 1 hour.
5
Fry bacon; drain and crumble.
6
Cook carrots, green pepper and onions in bacon fat until soft; add to soup with tomatoes, salt, pepper and vinegar. Simmer 2 hours.
7
Remove bone.
8
Top soup with crumbled bacon.
9
(I usually eat this before the soup is done!)

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. dried lentils, 1 ham bone, 6 slices bacon, 2 carrots, sliced, and more.

Yes, Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
499 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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