Budget Red Lentil Soup with Bacon Bits and Spinach
A quick, economical red lentil soup enriched with crispy bacon bits, sautéed aromatics, and wilted spinach. Red lentils break down into a naturally creamy base without cream or blending, making this satisfying, nutritious, and ready in under 45 minutes. Perfect for weeknight dinners or meal prep.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Makes
- 4 servings (about 1½ cups each)
Steps
Before you start
- Measure out the lentils and rinse them under cold water to remove dust
- Chop bacon into small pieces and set aside
- Have the spinach washed and roughly chopped or torn
Render bacon until crispy
- In a large pot over medium heat, add the chopped bacon.
- Cook, stirring occasionally, for 5–7 minutes until the bacon is crispy and has rendered its fat.
- Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pot.
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Ready when: Bacon is golden-brown and crispy at the edges
Tip: Don't drain all the fat—a little is essential for flavor and won't make the soup greasy.
Sauté aromatics
- Add the diced onion to the bacon fat in the pot.
- Cook over medium heat, stirring occasionally, for 4–5 minutes until the onion is softened and translucent.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
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Ready when: Onion is soft and translucent; garlic is fragrant
Tip: Stir the garlic constantly to prevent it from browning or burning.
Add lentils and broth
- Pour in the 4 cups of vegetable broth and add the rinsed red lentils, stirring to combine.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
- Simmer uncovered for 15–18 minutes, stirring occasionally, until the lentils are completely broken down and the soup has thickened to a creamy consistency.
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Ready when: Lentils are mushy and completely disintegrated; broth has thickened slightly
Tip: Red lentils cook much faster than brown or green lentils and naturally create a creamy texture without blending.
Wilt in spinach and season
- Add the chopped spinach to the pot and stir until wilted, about 2–3 minutes.
- The residual heat will wilt it quickly.
- Taste the soup and season with salt and black pepper to your preference.
- If using them, add the optional lemon juice and ground cumin now.
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Ready when: Spinach is completely wilted and incorporated
Tip: Add lemon juice if you want brightness; cumin adds a warm, earthy note that complements red lentils beautifully.
Finish with bacon and serve
- Divide the soup among bowls and top each serving with the reserved crispy bacon bits.
- Serve hot.
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Tip: Keep the bacon as a garnish on top so it stays crispy rather than getting soggy in the hot soup.
Good to know
Tips
- Red lentils have a naturally earthy, slightly nutty flavor that pairs beautifully with bacon; no special spices are required, though a pinch of smoked paprika or cumin elevates the dish.
- If your soup is thicker than you prefer, thin it with additional warm broth or water (¼ cup at a time) after the lentils have cooked. Red lentil soups thicken as they cool.
- For extra creaminess without dairy, blend 1 cup of the cooked soup and stir it back into the pot (optional). This creates a luxurious texture while keeping costs low.
- This soup is naturally vegan if you omit the bacon and use vegetable broth; top with crispy chickpeas or croutons for crunch instead.
Make ahead
Prepare the soup through step 3 (just before adding spinach). Cool, cover, and refrigerate for up to 3 days. To serve, reheat gently over medium heat, stirring occasionally, then add fresh spinach and proceed with seasoning and garnishing.
Storage & reheating
Room temperature: not recommended. Refrigerator: store in an airtight container for up to 4 days. Freezer: freeze in airtight containers or freezer bags (leave ½ inch headspace) for up to 3 months. To reheat: thaw in the refrigerator overnight, then warm gently on the stovetop over medium heat, stirring occasionally. Add fresh spinach and bacon after reheating.
Substitutions
- bacon, thinly sliced → pancetta, prosciutto bits, or smoked ham, diced. Any smoked or salty cured pork adds similar richness. Use equal weight and follow the same cooking method.
- red lentils, rinsed → yellow lentils or split peas. Both cook as quickly as red lentils and break down similarly. Use the same quantity.
- fresh spinach, loosely packed → kale (roughly chopped), Swiss chard, or arugula. Kale takes 1–2 minutes longer to wilt. Arugula adds peppery flavor and needs only 1 minute of wilting.
- vegetable broth or low-sodium chicken broth → chicken broth or water with 2 bouillon cubes dissolved. Water will produce a milder soup; chicken broth deepens the savory flavor. Avoid beef broth, which overpowers the delicate lentils.
