📝 About This Recipe
This soul-warming classic is a cornerstone of British farmhouse cooking, offering a thick, velvet-like texture and a deeply savory profile. The combination of smoky streaky bacon and earthy red lentils creates a robust 'hug in a bowl' that has sustained generations through damp British winters. Enhanced with sweet root vegetables and a touch of fresh thyme, it is a humble yet sophisticated testament to the beauty of simple, local ingredients.
🥗 Ingredients
The Base
- 200 grams Smoked Streaky Bacon (thick-cut and diced into small lardons)
- 25 grams Unsalted Butter (for a rich, silky finish)
- 1 tablespoon Olive Oil
The Soffritto & Aromatics
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and finely diced)
- 2 pieces Celery Stalks (trimmed and finely diced)
- 3 pieces Garlic Cloves (minced)
- 3-4 sprigs Fresh Thyme (leaves stripped from stems)
- 2 pieces Bay Leaves (dried)
The Heart of the Soup
- 250 grams Split Red Lentils (rinsed thoroughly in cold water)
- 1.5 liters Chicken or Vegetable Stock (high quality, low sodium)
- 1 tablespoon Tomato Purée (for depth of color and umami)
- 1/2 teaspoon Sea Salt (adjust to taste based on bacon saltiness)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1 handful Fresh Parsley (finely chopped)
- 1 drizzle Extra Virgin Olive Oil (per bowl)
👨🍳 Instructions
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1
Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and the diced bacon lardons.
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2
Fry the bacon for 6-8 minutes, stirring occasionally, until the fat has rendered out and the bacon is golden brown and crispy.
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3
Using a slotted spoon, remove about a quarter of the crispy bacon and set aside on a paper towel to use as a garnish later.
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4
Add the butter to the pot with the remaining bacon and fat. Once melted, toss in the onion, carrots, and celery.
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5
Sauté the vegetables for about 10 minutes over medium-low heat. You want them to soften and turn translucent without browning too much.
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6
Stir in the minced garlic, fresh thyme leaves, and tomato purée. Cook for a further 2 minutes until the garlic is fragrant and the purée turns a deep brick red.
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7
Add the rinsed red lentils to the pot. Stir well for 1 minute to ensure every lentil is coated in the flavorful fats and aromatics.
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8
Pour in the stock and add the bay leaves. Bring the mixture to a gentle boil.
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9
Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 30-35 minutes.
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10
Check the lentils; they should be completely soft and starting to break down, naturally thickening the soup. If you prefer a smoother texture, use a wooden spoon to mash some lentils against the side of the pot.
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11
Remove the bay leaves. Taste the soup and season with sea salt and plenty of cracked black pepper. Note: Be cautious with salt as the bacon and stock already provide significant sodium.
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12
If the soup is too thick, add a splash of boiling water or extra stock to reach your desired consistency.
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13
Ladle the hot soup into warmed bowls. Top with the reserved crispy bacon lardons, a sprinkle of fresh parsley, and a tiny drizzle of olive oil.
💡 Chef's Tips
Always rinse your lentils in a fine-mesh sieve until the water runs clear to remove excess starch and dust. For a deeper flavor, use a smoked ham hock instead of bacon, simmering it whole in the stock and shredding the meat at the end. If the soup tastes a bit flat, add a teaspoon of cider vinegar or lemon juice at the very end to brighten the flavors. This soup thickens significantly as it cools; when reheating, add a splash of water to loosen it back up. Avoid adding salt until the very end, as salt can sometimes prevent lentils from softening properly during the boil.
🍽️ Serving Suggestions
Serve with thick slices of buttered crusty sourdough bread or a traditional British bloomer. A side of sharp Cheddar cheese cubes to drop into the hot soup adds a lovely creamy contrast. Pair with a glass of crisp English apple cider to cut through the smokiness of the bacon. A dollop of crème fraîche or Greek yogurt on top can add a refreshing tang. For a full meal, serve alongside a simple green salad with a mustard vinaigrette.