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Lentil-Bacon Soup

Lentil Soup with Bacon

  • Author: Isabelle Boucher
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


This hearty lentil soup is the perfect thing to ward off the chilly winter weather. Serve with thick slices of crusty bread for wiping the bowl clean - you won't want to leave any of that flavourful sherry-spiked broth behind!


  • 3 slices bacon, chopped
  • 1 small yellow onion, finely diced
  • 2 medium carrots, peeled and sliced
  • 1 cup diced fennel
  • 1/4 cup dry sherry
  • 5 cups low-sodium beef broth
  • 1 1/2 cups brown lentils
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried tarragon
  • 1 bay leaf
  • 1 tbsp balsamic vinegar
  • Salt and pepper, to taste


  1. In a large saucepan set over medium-high heat, cook the bacon until browned and starting to crisp. Add the onion, carrots and fennel, and cook until onions are soft and starting to turn golden-brown, about 5-7 minutes.
  2. Add the sherry and cook until reduced by half, scraping up any browned bits stuck to the bottom of the pan.
  3. Stir in the beef broth, lentils, tomato paste, oregano, basil, tarragon and bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 25-30 minutes or until the lentils are very tender. Discard the bay leaf. Stir in the balsamic vinegar, and adjust the seasoning with more salt and pepper as needed.


  • If you don't have any sherry on hand, feel free to substitute for a dry red or white wine, or a splash of vermouth.
  • Category: Soups
  • Method: Stovetop
  • Cuisine: French