Burritos With Chia Seeds, Bacon, and Herbs – Ready in 30 Minutes [Easy]

This is the kind of cozy bowl you make when the day ran long and you still want something deeply satisfying. Smoky bacon lays the foundation. Lentils turn velvety-tender without losing their bite. A sprinkle of chia seeds adds subtle body and a glossy finish, no cream needed. Bright herbs and a squeeze of lemon lift every spoonful.

Everything happens in one pot. Ingredients are simple and forgiving. The method is clear, fast, and repeatable, even on busy weeknights. If you love hearty soups that taste like they simmered all afternoon, pull up a spoon.

Why You’ll Love It

• Deep flavor, fast. Bacon renders fat for sautéing, boosting savoriness in minutes.
• Comforting but fresh. Tender lentils, bright herbs, and a pop of lemon keep it lively.
• One-pot ease. Minimal dishes and tidy cleanup.
• Nourishing. Lentils bring protein and fiber; chia adds plant-based omega-3s.
• Flexible. Works with chicken or vegetable broth, and a range of herbs.
• Budget-friendly. Pantry staples, everyday produce, and just a few strips of bacon.

Ingredients

Here’s everything you need for a pot that serves four generously:

• Lentils: Brown or green hold their shape nicely.
• Bacon: Four slices, chopped. Smoky backbone and crispy garnish.
• Aromatics: Onion, carrot, and celery for sweetness and body.
• Garlic: Three cloves, minced. Warm, savory depth.
• Tomato paste: One tablespoon to add color and umami.
• Broth: Four cups chicken or vegetable stock.
• Herbs and bay: Thyme and a bay leaf for classic soup fragrance.
• Chia seeds: A tablespoon to gently thicken and add sheen.
• Lemon and parsley: Bright finishing duo that wakes up the pot.
• Salt and pepper: Season to taste at the end.
• Olive oil (optional): If your bacon is very lean, add a splash to sauté.

Step-by-Step Instructions

1. Render the bacon. Set a heavy pot over medium heat. Add the chopped bacon and cook, stirring, until the fat renders and the pieces turn crisp at the edges, 6 to 8 minutes. Scoop out a small handful for garnish if you like. If the pot looks dry, add a teaspoon of olive oil.
2. Build the aromatic base. Stir in the onion, carrot, and celery with a pinch of salt. Cook until the onions are glossy and the edges of the carrots soften, about 5 minutes. You’re looking for tender, not browned.
3. Bloom the tomato paste and garlic. Clear a small spot on the bottom of the pot. Add the tomato paste and garlic. Cook 60 seconds, stirring, until the paste darkens slightly and smells sweet. This step concentrates flavor.
4. Simmer the lentils. Add the rinsed lentils, broth, thyme, and bay leaf. Bring to a boil, then reduce to a lively simmer. Cook uncovered until the lentils are just tender, 18 to 22 minutes. Stir occasionally and add a splash of water if needed to keep them submerged.
5. Thicken and finish. Remove the bay leaf. Stir in the chia seeds and let them hydrate for 1 to 2 minutes to lightly thicken the broth. Season with salt and freshly ground black pepper. Off the heat, brighten with a squeeze of lemon and plenty of chopped parsley.
6. Serve. Ladle into warm bowls and top with the reserved crispy bacon and more herbs. A drizzle of good olive oil is lovely here.

Expert Tips

• Rinse and sort lentils. Rinsing removes dust. Quickly look for tiny stones before cooking.
• Season late. Salt too early can toughen lentil skins. Finish with salt and pepper after they’re tender.
• Use heat wisely. A lively simmer keeps lentils moving and tender without breaking apart.
• Bloom the paste. Let tomato paste darken slightly to unlock sweetness and savory depth.
• Chia timing. Add chia at the end so it hydrates the broth without turning the texture gummy.
• Balance with acid. Lemon or a splash of red wine vinegar brightens and balances the bacon.
• Herb discipline. Add delicate herbs at the end so they stay emerald and fragrant.
• Make it one-pan dinner. Serve with warm crusty bread and a simple green salad for a complete meal.

Storage

• Cool first. Let the soup cool to room temperature before refrigerating.
• Fridge. Store in an airtight container up to 4 days. The flavor gets even better on day two.
• Freezer. Freeze up to 3 months. Leave a little headspace in containers for expansion.
• Reheat. Warm gently on the stove with a splash of broth or water. Refinish with fresh herbs and lemon.
• Meal prep. Portion into single-serve containers for easy lunches. The soup thickens slightly after chilling; loosen with water as needed.

Variations

• Smoky paprika twist. Add 1/2 teaspoon smoked paprika with the tomato paste for a deeper smoky note.
• Greens galore. Stir in two handfuls of chopped kale or spinach during the last 2 to 3 minutes.
• Herb swap. Try dill and chives for spring vibes, or rosemary and sage for cooler weather.
• Vegetarian. Skip the bacon; start with olive oil and add a pinch of smoked salt or paprika to replace the smokiness.
• Heat it up. A pinch of red pepper flakes or a swirl of harissa adds gentle warmth.
• Creamy finish. Stir in a spoonful of plain yogurt or crème fraîche at the table.
• Whole-grain boost. Add 1/3 cup small pasta or cooked farro in the last 10 minutes; add extra broth as needed.

FAQ

Do I need to soak lentils? No. Brown and green lentils cook quickly without soaking. Just rinse and sort before cooking.

Can I use red lentils? You can, but they break down more and create a creamier texture. If using red lentils, start checking for doneness at 12 minutes and add chia seeds sparingly (or skip).

How do I make it dairy-free and gluten-free? The base recipe is naturally dairy-free and gluten-free. Just confirm your broth is certified gluten-free if needed.

What if I don’t have tomato paste? Sub 1/2 cup canned crushed tomatoes and simmer a few minutes longer to concentrate.

Which broth is best? A low-sodium chicken broth is rich and savory. Vegetable broth keeps it vegetarian-friendly. Either works.

Can I pressure cook it? Yes. Sauté bacon and aromatics on Sauté, add remaining ingredients (hold chia), then cook at high pressure for 8 minutes; quick release, stir in chia, and finish with lemon and herbs.

How do chia seeds change the texture? They absorb liquid and give the broth a light, silky body. You won’t taste them; you’ll feel a slightly more velvety spoonful.

Any make-ahead tips? Cook the soup up to 3 days in advance. Add lemon, parsley, and chia seeds after reheating for the freshest flavor and best texture.

Call to Action

Loved this cozy bowl? Drop a comment with your twist, rate the recipe so others can find it, and hit save for weeknight rotation. Share with a friend who needs a no-fuss dinner idea.

Keep cooking easy with our hubs: Easy Weeknight Dinners, Budget Meals, and One-Pan Recipes.

Helpful resources: Learn more about lentils and pulses at Harvard T.H. Chan School of Public Health and explore nutrition data at USDA FoodData Central.