Hearty Lentil Soup with Chia Seeds and Crispy Bacon

This bowl hits all the cozy notes. It’s smoky, silky, and slightly nutty. The lentils cook down into a saucy, comforting base. Crispy bits of bacon add contrast. Fresh herbs lift every spoonful.

Why You’ll Love It

It’s fast. You can have a warm, satisfying soup on the table in about 30 minutes. The texture is lovely. Soft lentils become silky, while chia seeds add a subtle body that makes the broth feel richer.

The flavor is layered. Smoky bacon gives small bursts of salt and crisp. Fresh herbs make the bowl bright. A squeeze of lemon at the end wakes everything up.

This recipe is ideal for weeknights. It also works for meal prep. Make a big pot and reheat for quick lunches or dinners. For more fast ideas, check out Easy Weeknight Dinners and Meal Prep Ideas.

Ingredients

• 1 cup brown or green lentils, rinsed
• 4 slices bacon, chopped
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 4 cups low-sodium chicken or vegetable broth
• 2 tablespoons chia seeds
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley or cilantro
• Juice of half a lemon
• Olive oil (optional)

If you prefer a vegetarian version, skip the bacon and use a splash of olive oil and a pinch of smoked paprika for that smoky note. Also see our collection of Lentil Soups for more variations.

Step-by-Step Instructions

1. Heat a large pot over medium heat. Add the chopped bacon and cook until golden and crispy, about 5–7 minutes. Remove with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of bacon fat in the pot. If you don’t have bacon, add 1 tablespoon olive oil instead.
2. Add the onion, carrot, and celery to the pot. Sauté until tender and fragrant, about 5 minutes. Stir often. The veggies should be soft and slightly caramelized. This builds flavor.
3. Add the garlic, tomato paste, smoked paprika, and cumin. Cook for 1 minute, stirring, until the tomato paste darkens and smells rich. That toasty aroma is essential.
4. Pour in the rinsed lentils and broth. Add the bay leaf. Bring to a gentle boil, then reduce to a simmer. Cover and cook until the lentils are tender, 18–22 minutes. Stir occasionally to prevent sticking.
5. When the lentils are soft, stir in the chia seeds. Let the soup simmer uncovered for 2–3 more minutes. The chia seeds swell and help thicken the broth to a silky, saucy texture.
6. Remove the bay leaf. Stir in the lemon juice and most of the crispy bacon, saving a little for garnish. Taste and season with salt and pepper. If you like it saucier, add a splash more broth.
7. Ladle into bowls. Top with chopped herbs and the reserved crispy bacon. For a bright finish, drizzle a bit of good olive oil if desired.

Each step is simple. The techniques are forgiving. You can tweak times based on your stove and pot. If the soup thickens too much after sitting, stir in a little hot water or broth when reheating.

Expert Tips

• Use brown or green lentils. They hold their shape and give a pleasant bite. Red lentils break down too much and become mushy.
• Rinse lentils well. This removes dust and any stray bits. It’s a small step that makes a big difference.
• Toast the spices briefly with the tomato paste. That step deepens the flavor and prevents raw spice notes.
• Add chia seeds near the end. They swell quickly and thicken the broth without changing flavor. For texture, you can grind them first.
• For extra smokiness, finish with a few drops of liquid smoke or a pinch of smoked salt. Use sparingly.
• Don’t overcook the bacon. Crispy pieces give delightful contrast to the silky lentils. If bacon gets floppy, pop it under the broiler for a minute to re-crisp.
• Stir in a splash of vinegar or more lemon to brighten a rich bowl. Acid cuts through the fattiness and lifts flavors.

Want visual help? For crisping techniques and frying tips, check out this guide on bacon from Serious Eats. For more on chia health benefits, see Healthline.

Storage

Cool the soup to room temperature. Transfer to an airtight container. It keeps well in the fridge for 3–4 days. Reheat gently on the stove. Add a splash of water or broth if it’s thick.

This soup freezes well. Portion into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove. The texture holds up nicely thanks to the lentils and chia.

Variations

• Vegetarian: Skip bacon. Add smoked paprika and a few drops of liquid smoke. Stir in chopped roasted red peppers for a sweet note.
• Spicy: Add a diced jalapeño with the aromatics or a pinch of cayenne when you add the spices.
• Creamy: Stir in 1/4 cup plain yogurt or coconut milk at the end for a silkier mouthfeel.
• Greens: Stir in a couple handfuls of baby spinach or kale in the last 2 minutes of cooking for color and nutrients.
• Chunky: Reduce the simmering time so the lentils remain more intact. You’ll get a brothy, chunky soup.

Explore other cozy bowls in our Soups collection. For more lentil ideas, visit Lentil Soups.

FAQ

• Can I use canned lentils? Yes. Drain and rinse. Add them in the last 5 minutes to heat through. Skip the longer simmer.
• Do chia seeds change the taste? Not noticeably. They add body and a subtle nuttiness. They also boost the texture and nutrition.
• Can I make this gluten-free? Absolutely. Use gluten-free broth and check your spices. This recipe is naturally gluten-free.
• How do I make it less salty? Use low-sodium broth and taste before adding salt. The bacon adds saltiness, so add final salt slowly.
• Is it kid-friendly? Yes. The flavors are gentle. You can omit the smoked paprika and reduce seasoning for younger palates.

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