soups stews

Lentil Soup with Bacon

Warm up on a chilly day with a bowl of hearty lentil soup. Red lentils can be found in Middle Eastern or gourmet markets. If unavailable, substitute the more common brown lentils.
20m
PREP TIME
30m
COOK TIME
326
CALORIES
15
INGREDIENTS

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Ingredients 6 (1 cup) Servings

  • 8 slices thick-cut bacon, chopped
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 2 cloves garlic, finely chopped
  • 1 container (32 ounces) Kitchen Basics® All Natural Original Beef Stock
  • 1 can (14 1/2 ounces) petite diced tomatoes, undrained
  • 1 cup red lentil, picked over and rinsed
  • 2 teaspoons McCormick Gourmet Thyme
  • 1 teaspoon McCormick Gourmet Rosemary, Crushed
  • 1 teaspoon McCormick Gourmet Sage, Dalmatian
  • 1/2 teaspoon McCormick Gourmet Sicilian Sea Salt
  • 1/4 teaspoon McCormick Gourmet Black Pepper, Coarse Ground
  • 2 McComick Gourmet Bay Leaves, Turkish

INSTRUCTIONS

  • 1 Cook bacon in large saucepan or Dutch oven on medium heat until crisp. Remove all but 1 tablespoon drippings from pan. Add butter, onion, carrots, celery and garlic; cook and stir 5 minutes or until softened. Add beef stock and tomatoes; bring to boil.
  • 2 Stir in lentils and seasonings. Return to boil. Reduce heat to medium-low; cover and simmer 30 to 40 minutes or until lentils are tender. Discard bay leaves.
  • 3 With center part of cover removed to let steam escape, puree 2 cups of the soup in blender on high speed until smooth. Return pureed mixture to saucepan. Ladle into soup bowls.

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