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Complex and Creamy Lentil & Bacon Soup

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“I wanted to do a lentil bacon soup but I had the idea of something smooth. I took a basic sauce and blended it in with some vegetables, stock and spices. Actually I don't know if this has been done before...Anyway; the result, a weird recipe yet delicious. At least is what I thought when coming for the second plate...Now, it has nice little flavour surprises that release in your mouth when you start to taste. Instead of stock cube, you can use your own stock or bouillon, the idea is to give some background to the flavour. At the end, you can always add as much bacon as you want. Is my first recipe, and I hope you will enjoy it as I did. Salud!”

Ingredients Nutrition


  1. Chop onion and garlic finely. Saute -medium heat- in olive oil for 5 minutes. If it starts to burn, sprinkle some water.
  2. Add the cumin to the onion. Saute for 2 more minutes.
  3. Apart, in a deep pan, put the lentils with the water and bring to boil. Boil vigorously for 10 minutes.
  4. Whilst the lentils are boiling, add the tomatoes to the onion sauce. Bring the heat to low and simmer for 7 to 10 minutes.
  5. Add the basil, thyme, paprika, cloves and pepper to the sauce.
  6. Meanwhile, dice the beetroot, potato and carrot.
  7. When the 10 minutes of the boiling lentils have concluded, add the remaining vegetables. Bring the heat low to simmer.
  8. Add the sauce to the lentils.
  9. Add the cube of chicken stock.
  10. Simmer for 20 minutes.
  11. Turn the heat off and blend. If the blender is too full you can do it in two batches. Remember: is a hot soup, so it will tend to be explosive in the blender.
  12. Bring back to the pan.
  13. If the cream is too thick, add more water to make the soup the desired consistency.
  14. Chop the bacon in pieces.
  15. In a pan, fry it without oil until golden/brown.
  16. When serving the soup, add the pieces of bacon to every dish. Stir them inches
  17. Sprinkle each dish with a tablespoon of doublecream.
  18. Voilá!

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