Lentil & Bacon Soup

Serves: 4
Preparation Time: 15
Cooking Time: 45


  • 125g green puy-style lentils
  • 100g bacon, chopped 
  • 1½ tablespoons vegetable oil
  • 20g unsalted butter
  • 50g golden shallots (chopped)
  • 1 garlic clove (chopped)
  • 4 cups (1L) Campbell’s Real Stock – Salt Reduced Chicken 
  • Sea salt & freshly ground black pepper
  • Thinly sliced flat leaf parsley and extra virgin
    olive oil, to serve


  1. Soak the lentils in cold water for 1-2 hours. Rinse the lentils to remove any sediment.

  2. Heat the oil in a heavy based saucepan over a medium heat. Add the butter and when it starts to foam, add the shallots and garlic and cook for about 2 minutes then add the bacon and cook for a further 5 minutes. Drain the lentils then add to the pot and stir for 1-2 minutes. Add in the stock, increase the heat to high and bring to boil. Reduce the heat to low and simmer for 45 minutes or until the lentils are tender. 

  3. Puree half of the soup in a blender until smooth, then return to the pan, stir to combine and season to taste with salt and pepper. 

  4. To serve, ladle the soup in to bowls, scatter with parsley and drizzle with olive oil. 


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