Bacon, Lentil and Roasted Vegetable Soup

A cozy meal-prep soup with smoky bacon, tender lentils, roasted carrots, celery, and tomatoes simmered together for a hearty but lighter lunch. It reheats well and tastes even better the next day.

Bacon, Lentil and Roasted Vegetable Soup
Prep time
20 min
Cook time
45 min
Yield
1 servings

Ingredients

  • 60 g Bacon
  • 1 g Black Pepper
  • 90 g Carrot
  • 50 g Celery
  • 150 g Crushed Tomatoes
  • 1 g Dried Thyme
  • 80 g Dry Brown lentils
  • 8 g Garlic
  • 5 g Olive oil
  • 1 g Salt
  • 40 g Spinach
  • 450 g Vegetable broth
  • 70 g Yellow Onion

Instructions

  1. Dice the bacon and cook it in a large pot over medium heat until most of the fat is rendered and the bacon is lightly crisp.
  2. Add the olive oil, onion, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.
  3. Stir in the garlic and thyme, then cook for 1 minute until fragrant.
  4. Add the lentils, crushed tomatoes, and vegetable broth. Bring to a boil, then reduce to a gentle simmer.
  5. Simmer for 30 to 35 minutes, stirring occasionally, until the lentils are tender and the soup thickens.
  6. Stir in the spinach and cook for 2 minutes until wilted. Season with salt and black pepper.
  7. Portion into containers and cool completely before refrigerating. Reheat with a splash of water or broth if needed.