Hearty Lentil Soup with Bacon, Chia, and Herbs

This bowl is all about cozy textures and bold flavors. Soft lentils, smoky bacon, and a little nutty chia to thicken. Bright herbs bring it all to life. It comes together fast. Perfect for busy weeknights.

Why You’ll Love It

It’s warm and saucy. The lentils soften into a silky base. Crispy bacon adds crunch and smoke. Chia seeds add a subtle nutty texture without changing the flavor. Fresh herbs brighten each spoonful.

This recipe is quick. You can make it in about 30 minutes. It’s forgiving. Swap herbs, use red or brown lentils, or skip the bacon for a vegetarian twist. The flavors always sing.

Ingredients

• 1 cup dried brown or green lentils, rinsed
• 4 cups low-sodium chicken or vegetable stock
• 4 strips bacon, chopped (or vegan bacon alternative)
• 1 medium onion, finely diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 2 tbsp chia seeds
• 1 tbsp olive oil (if skipping bacon)
• Salt and black pepper to taste
• Juice of half a lemon
• Handful of fresh parsley and cilantro, chopped
• Optional: a dollop of plain yogurt or a splash of cream for serving

Step-by-Step Instructions

1. Prep your ingredients. Rinse the lentils and chop the veggies. Measure the chia seeds so they’re ready to go.
2. In a large pot over medium heat, cook the chopped bacon until golden and crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. If you’re skipping bacon, add the olive oil to the pot now. Add the diced onion and carrots to the fat. Sauté for 5 minutes or until the onion is translucent and the carrots soften. Stir often so nothing sticks.
4. Add the garlic, smoked paprika, and cumin. Cook for 30 seconds until fragrant. Stir in the tomato paste and cook another minute to deepen the flavor.
5. Add the rinsed lentils and stock. Bring to a simmer, then reduce the heat to medium-low. Cook uncovered for 20 minutes, or until lentils are tender but not falling apart.
6. Stir in the chia seeds and cooked bacon. Chia will swell and slightly thicken the broth. Simmer for another 3 to 5 minutes so the flavors meld and the soup becomes saucy.
7. Taste and season with salt, pepper, and lemon juice. Remove from heat. Stir in most of the fresh herbs, saving a bit for garnish.
8. Ladle into bowls. Top with the reserved herbs, an extra sprinkle of chia if you like, and a few crispy bacon bits for texture. Add yogurt or cream for extra richness.

Expert Tips

• For the smokiest flavor, use smoked paprika and let the bacon get really crisp. The fat will carry flavor into the lentils.
• Chia seeds swell quickly. Stir them in near the end so the soup thickens but doesn’t turn into a gel. They add body and a gentle nutty note.
• If the soup gets too thick after standing, stir in a splash of stock or water to loosen it before reheating.
• Use a potato masher to gently crush some lentils in the pot. That makes the soup silkier while keeping some whole lentils for texture.
• Want it creamier? Add a splash of coconut milk or a spoon of butter at the end for a velvety finish.

Storage

This soup stores very well. Cool to room temperature, then transfer to airtight containers. It will keep in the fridge for 3 to 4 days. Reheat gently on the stove with a splash of stock to revive the loose, saucy texture.

For longer storage, freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat slowly. Add fresh herbs and a squeeze of lemon after reheating to brighten the flavor.

Variations

• Vegetarian: Skip the bacon. Start by sautéing the vegetables in olive oil and add a pinch of smoked salt for depth.
• Spicy: Add a chopped jalapeño with the onions or a pinch of red pepper flakes for heat.
• Chunky veg: Stir in diced potatoes or sweet potatoes with the lentils for extra body and comfort.
• Greens boost: Stir in chopped kale or spinach in the last 5 minutes of cooking for a fresh, leafy bite.

FAQ

• Can I use red lentils? Yes. Red lentils cook faster and will break down more, making the soup smoother. Reduce the simmer time by a few minutes and watch for texture.
• How much chia should I use? Two tablespoons is enough to add body without overpowering texture. You can scale up to three if you want a thicker broth.
• Is the bacon necessary? No. It adds smoky crunch. Use smoked paprika and a splash of soy sauce or smoked salt for a similar depth if you skip it.
• Can I make this in a slow cooker? Yes. Brown the bacon and veggies first, then add everything to the slow cooker. Cook on low for 4 to 6 hours.

Call to Action

If you loved this bowl, try it again with other pantry staples. Swap in different herbs, add a squeeze of lime instead of lemon, or stir in a spoonful of tahini for a nutty finish. It’s flexible and forgiving.

Want more cozy ideas? Check out our Easy Weeknight Dinners and other Lentil Recipes. For meal planning, see Meal Prep Tips and our round-up of Bacon Recipes for inspiration.

Curious about chia seeds and nutrition? Read more on Wikipedia and recent nutrition guides at Healthline.

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