Mary Berry Lentil and Bacon Soup Recipe

This Mary Berry lentil and bacon soup is a real treat for chilly afternoons and so easy to make! No complicated prep required, just combine the smoky bacon and red lentils and let time work its magic to create a thick, nourishing bowl of comfort. Make it once and you’ll never go back to canned soups again! It’s delicious with a thick slice of crusty bread, a generous dollop of butter, a sprinkle of fresh parsley, a glass of cold cider; in fact most things.

Mary Berry Lentil and Bacon Soup Recipe Ingredients

• 30 g (1 oz) butter
• 1 medium onion, finely chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, crushed
• 2–3 lean back bacon rashers (rinds removed and diced)
• 175 g (6 oz) red lentils, rinsed
• 125 g (4 oz) potato, swede, or turnip (peeled and diced)
• 2 bay leaves
• 2 litres (3 1/2 pints) vegetable or chicken stock
• Salt and freshly ground black pepper, to taste
• Freshly chopped parsley, for garnish

How To Make Mary Berry Lentil and Bacon Soup Recipe

1. Sauté the aromatics: Melt the butter in a large, heavy-based saucepan over medium heat. Add the chopped onion, carrot, celery, and garlic. Cook, stirring occasionally, for 5 to 6 minutes until the vegetables are soft and have taken on a light, golden color.
2. The flavor build: Add the diced bacon, rinsed red lentils, and your choice of diced root vegetable (potato, swede, or turnip). Toss in the bay leaves. Cook this mixture for about 15 minutes over medium-low heat, stirring occasionally. This “dry-cook” stage helps the bacon release its smoky fats and allows the lentils to toast slightly for a deeper flavor.
3. The gentle simmer: Pour in the stock and bring the soup to a gentle boil. Once bubbling, reduce the heat to a low simmer. Leave the pot uncovered and let it cook for about 20 minutes, or until the lentils have softened and the root vegetables are tender.
4. Season and serve: Remove the bay leaves and discard them. Taste the soup and season with salt and plenty of freshly ground black pepper. Serve it piping hot in warmed bowls, sprinkled with a generous handful of fresh chopped parsley.

Recipe Tips

• Lentil Texture: Red lentils are used here because they break down easily, naturally thickening the soup into a creamy consistency without the need for a blender.
• Root Vegetable Choice: If you want a classic “pantry” soup, use potato. For a more traditional British “winter” flavor, swede or turnip adds a lovely subtle earthiness.
• The Main Meal Twist: If you want to turn this into a “Lentil and Frankfurter Soup,” simply add 250 g (8 oz) of chopped frankfurters or smoked sausages about 5 minutes before the end of the cooking time to heat them through.
• Stock Quality: Since lentils absorb so much liquid, using a high-quality chicken or vegetable stock is essential for a rich, savory finish.

What To Serve With Mary Berry Lentil and Bacon Soup?

This Mary Berry Lentil and Bacon Soup Recipe is a hearty, smoky meal that needs a simple or bready pairing! Freshly Baked Soda Bread is the quintessential choice for mopping up every last drop. For a more filling lunch, a Strong Cheddar Cheese Ploughman’s adds a lovely sharp contrast that pairs perfectly with the salty bacon! A side of Pickled Onions or a glass of Traditional Ale pairs wonderfully with the earthy lentil notes.

How To Store Mary Berry Lentil and Bacon Soup

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The lentils will continue to absorb liquid as it sits, so the soup will thicken significantly.
• Reheat: Warm gently on the stovetop. You will likely need to add a splash of water or extra stock to restore the desired consistency.
• Freezing: This soup freezes beautifully for up to 3 months. Thaw completely in the fridge before reheating.

Mary Berry Lentil and Bacon Soup Recipe Nutrition Facts

• Calories: 301 kcal (per serving)
• Total Fat: 12 g
• Saturated Fat: 6 g
• Cholesterol: 35 mg
• Sodium: 680 mg
• Total Carbohydrates: 32 g
• Protein: 18 g
• Fiber: 8 g

Nutrition information is estimated and based on a yield of 4 servings.

FAQs

Mary Berry Lentil and Bacon Soup Recipe

Recipe by Emily HartwoodCourse: SoupsCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

301

kcal

A smoky, hearty, and fiber-rich soup featuring red lentils, lean back bacon, and traditional root vegetables.

Ingredients

• 175g red lentils

• 2-3 lean back bacon rashers

• 1 onion, 1 carrot, 1 celery stalk

• 125g potato, swede, or turnip

• 2 litres chicken or vegetable stock

• 30g butter, 3 cloves garlic, 2 bay leaves

Directions

• Melt butter; sauté onion, carrot, celery, and garlic for 5-6 mins.
• Stir in bacon, lentils, root vegetables, and bay leaves; cook for 15 mins.
• Add stock, bring to a boil, and simmer gently for 20 mins until tender.
• Remove bay leaves, season with salt and pepper.
• Garnish with parsley and serve hot.

Notes

• Add frankfurters at the end for a heartier main meal.
• Red lentils act as a natural thickener, no blending required.
• Perfect for batch cooking and freezing for busy weeks.