Hearty Lentil Soup for Busy Nights

Why You’ll Love It

This soup is thick, saucy, and deeply savory. It hits the spot after a long day. The broth is silky from a small touch of chia. Crispy bacon adds a smoky crunch. Fresh herbs brighten each spoonful.

It cooks fast. Most of the work is chopping. You’ll have dinner on the table in about 30 minutes. It’s forgiving, too. Swap spices and vegetables as you like. Leftovers taste even better the next day.

Ingredients

Simple pantry staples make this soup shine. The chia seeds act as a natural thickener. They give the broth body without cream. Use brown or green lentils for a quick-cooking option.

• 1 cup brown or green lentils, rinsed and picked over
• 4 strips bacon, chopped (about 6 ounces)
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups low-sodium chicken or vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon chia seeds
• 2 tablespoons olive oil (if needed)
• Salt and black pepper to taste
• Chopped fresh parsley or cilantro for garnish
• Juice of half a lemon (optional, for brightness)

Step-by-Step Instructions

Follow these steps for a fast, flavorful pot of soup. Read through once before you start. Prep everything first for a smooth cook.

1. Heat a large pot over medium heat. Add the chopped bacon and cook until crispy, about 5–7 minutes. Remove most of the bacon fat, leaving about 1 tablespoon in the pot for flavor. Reserve 2 tablespoons of the crispy bacon for garnish.
2. Add the onion, carrots, and celery to the pot. Sauté in the bacon fat until the onion is soft and translucent, about 4 minutes. If the pan looks dry, add the olive oil.
3. Stir in the minced garlic, cumin, and smoked paprika. Cook for 30 seconds until fragrant.
4. Add the rinsed lentils, tomato paste, and broth. Stir to combine, scraping any browned bits from the bottom of the pot.
5. Bring to a gentle boil, then reduce heat and simmer, partially covered, until lentils are tender, about 18–20 minutes for brown/green lentils. If using red lentils, simmer 10–12 minutes and watch closely.
6. About 2 minutes before the end of cooking, whisk the chia seeds into 1/4 cup of warm water to make a slurry. Stir the chia slurry into the soup. This will thicken the broth and make it silky without altering the flavor.
7. Season with salt and pepper. Taste and adjust. Stir in lemon juice if you want a bright pop. Ladle into bowls and top with reserved crispy bacon and chopped herbs.

Expert Tips

• Rinse and sort your lentils. Tiny stones are rare but possible. A quick rinse speeds up cooking.
• Toast spices slightly in the pan. It wakes up their aroma and deepens the flavor.
• Use low-sodium broth. That way you control the salt level. Add salt gradually at the end.
• For extra richness, stir in a knob of butter or a splash of olive oil just before serving.
• If you prefer a creamier texture, puree half the soup in a blender and return it to the pot. It keeps some texture while smoothing the broth.

Storage

This soup stores beautifully. It thickens as it cools. Reheat gently on the stove with a splash of water or broth to loosen it up. The chia will continue to hold the texture, so stir well.

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm slowly over medium-low heat. Add a splash of broth or water if too thick.

Variations

Make this soup your own with a few swaps. It’s a flexible base that welcomes bold or gentle flavors.

• Vegetarian: Omit the bacon. Sauté mushrooms in oil for a meaty bite. Use vegetable broth.
• Spicy kick: Add a pinch of red pepper flakes or a chopped fresh chili while cooking the garlic.
• Greens boost: Stir in chopped spinach or kale in the last 3 minutes of cooking for color and nutrients.
• Smoky and sweet: Add a splash of balsamic vinegar or a teaspoon of molasses for depth.
• Grain bowl style: Serve over cooked quinoa or rice for a heartier meal.

FAQ

Here are answers to common questions. Short and practical.

Can I use red lentils?
Yes. Red lentils cook faster and break down more. Reduce simmer time and expect a thicker, more porridge-like texture.

Are chia seeds safe to heat?
Yes. Chia seeds are stable when heated briefly. They swell and help thicken the soup. Avoid long, high-heat exposure if you want a firmer texture.

Can I make this in a slow cooker?
Sure. Brown the bacon and vegetables first. Transfer to the slow cooker with lentils and broth. Cook on low 4–6 hours. Add chia slurry at the end to thicken.

How can I make this gluten-free?
This recipe is naturally gluten-free if you use gluten-free broth and check that your spices are not cross-contaminated.

Call to Action

If you made this tonight, I’d love to hear how it turned out. Leave a comment below and rate the recipe. Save it to your weeknight rotation. Share with friends who love cozy bowls.

Want more ideas? Check out related posts: Easy Weeknight Dinners, Lentil Soup Collection, and Bacon Recipes. For meatless options, try Vegetarian Options.

For nutrition info on lentils and chia, see this guide from Healthline: Healthline — Lentils and a summary on chia from the USDA: USDA.

Thanks for reading. Try it tonight and come back to rate it. Save the recipe, snap a photo, and share with friends who love cozy, crispy, saucy meals.