Hearty Lentil Soup with Bacon, Chia, and Fresh Herbs

Why You’ll Love It

This soup is fast and forgiving. It’s saucy, not thin. The lentils get tender and almost creamy.
Bits of bacon stay crispy and add that salty, savory pop in every spoonful. Herbs brighten each bite.

Chia seeds are a clever twist. They thicken slightly and add a pleasant, nutty mouthfeel without changing flavor.
The whole pot smells smoky, herbaceous, and utterly comforting. It’s perfect for a cold night or a simple lunch.

Ingredients

• 1 cup brown or green lentils, rinsed and picked over
• 4 slices bacon, diced
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 bay leaf
• 4 cups low-sodium chicken or vegetable broth
• 1 cup water (adjust as needed)
• 2 tbsp tomato paste
• 1 tbsp chia seeds
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves or 1 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• Olive oil for finishing (optional)
• Lemon wedges for serving (optional)

Step-by-Step Instructions

1. Heat a large pot over medium heat. Add the diced bacon and cook until it’s crispy and golden. Stir often so it browns evenly.
2. Using a slotted spoon, transfer most of the bacon to a paper towel, leaving about 1 tablespoon of bacon fat in the pot. If there isn’t enough fat, add a drizzle of olive oil.
3. Add the chopped onion, carrots, and celery to the pot. Sauté until the vegetables are soft and slightly caramelized, about 6–8 minutes. The kitchen will smell sweet and savory.
4. Add the garlic, smoked paprika, and cumin. Cook for 30–60 seconds until fragrant.
5. Stir in the tomato paste and cook for another minute to deepen the flavor. Scrape up any browned bits from the bottom of the pot.
6. Add the rinsed lentils, bay leaf, broth, and water. Bring to a gentle boil, then reduce heat to low and simmer, covered, for 20–25 minutes or until lentils are tender.
7. Once lentils are soft, stir in the chia seeds and fresh herbs. The chia will thicken the broth slightly and add a silky texture. Simmer uncovered for 3–5 more minutes to meld flavors.
8. Season with salt and pepper to taste. Add the reserved crispy bacon, saving a little for garnish if desired.
9. Ladle into bowls. Finish with a drizzle of olive oil, a squeeze of lemon if you like a bright lift, and a sprinkle of fresh parsley. Serve hot and enjoy the combination of saucy lentils and crispy bacon.

Expert Tips

• For the crispiest bacon, cook it in a cold pan and let it slowly render. It turns irresistibly crunchy.
• Rinse lentils under cold water to remove dust. They cook faster than beans and don’t need soaking.
• If you prefer a creamier texture, blend 1 to 2 cups of the soup and stir back into the pot. It becomes silky and luscious.
• Adjust thickness by adding more broth if it gets too thick. Chia seeds will absorb liquid over time, so thin it before serving leftovers.
• Use smoked paprika for a deeper, smoky profile. If you like heat, add a pinch of red pepper flakes when you add the garlic.
• Want a vegetarian version? Swap bacon for smoked oil and use vegetable broth. Add sautéed mushrooms for an umami boost.

Storage

Cool the soup to room temperature before refrigerating. Store in an airtight container for up to 4 days.
Reheat gently on the stove. Add a splash of water or broth while reheating to loosen the texture if needed.

For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat until piping hot. The chia will thicken when chilled—stir in a little liquid when reheating for the original saucy feel.

Variations

• Spicy Kick: Add a diced jalapeño with the onions and finish with a few dashes of hot sauce.
• Greens Boost: Stir in a few handfuls of baby spinach or chopped kale in the last 5 minutes of cooking.
• Mediterranean Twist: Replace thyme with oregano and finish with crumbled feta and a drizzle of olive oil.
• Smoky Vegetarian: Use smoked paprika and liquid smoke, plus roasted tomatoes, for depth without bacon.
• Chunky Veg: Add diced potato or sweet potato with the lentils for a heartier bowl.

FAQ

Can I use red lentils?
Red lentils cook faster and break down into a more mushy texture. Use them if you want a thicker, more porridge-like soup. Reduce simmer time accordingly.

How do chia seeds affect the texture?
Chia seeds soak up liquid and swell. They add a mild thickness and a slight nuttiness. If you don’t like the texture, add them at the end or skip them entirely.

Is this soup freezer-friendly?
Yes. Freeze in single portions for easy dinners. Chia can thicken when frozen and thawed, so add a splash of broth when reheating to get the right saucy consistency.

Can I make this in a pressure cooker?
Absolutely. Sauté bacon and veg using the sauté function, then add lentils and broth and cook under high pressure for 8–10 minutes. Quick-release and stir in chia and herbs.

Call to Action

If you loved this cozy bowl, try more simple dinners in our collection: Easy Weeknight Dinners, or explore one-pot comfort recipes at One-Pot Meals.
For more lentil inspiration, check out our curated list: Vegetarian Lentil Recipes. You might also enjoy our top picks for warming soups on the site: Comfort Food Soups.

For nutrition tips on lentils and chia, visit Healthline or read flavor layering ideas at Serious Eats for technique notes.

Give this soup a try. It’s simple, saucy, and full of flavor. Leave a comment to tell me how yours turned out. Rate the recipe if you loved it. Save it for later and share with friends who need a cozy dinner idea.