Creamy Lentil & Spinach Soup With Bacon

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. As in, “I want something delicious, hearty, and comforting, but also I’d rather be binge-watching that new show everyone’s talking about.” Fear not, my friend, because I’ve got a recipe that hits all those sweet spots: **Creamy Lentil & Spinach Soup with Bacon**. Trust me, your taste buds are about to throw a party, and your couch won’t even miss you for too long.

Why This Recipe is Awesome

Let’s be real, lentils usually sound like “health food” or “grandma food,” and while both can be great, they’re not always exciting. But when you throw in some crispy, salty bacon and make it creamy? Oh honey, that’s a whole different ballgame. This soup isn’t just good for your soul; it’s practically a one-pot wonder (mostly!).

It’s also incredibly forgiving. Burn something a little? Add more broth! Forgot an ingredient? Probably fine! It’s so **idiot-proof, even I didn’t mess it up** on my first try. Plus, it’s packed with nutrients from the lentils and spinach, which totally justifies the generous amount of bacon. See? Balance!

Ingredients You’ll Need

Get your grocery list ready. No weird, unpronounceable ingredients here, just good ol’ kitchen staples with a few stars of the show.

• **6 slices thick-cut bacon**: Because everything is better with bacon. Seriously, don’t skimp.
• **1 tbsp olive oil** (optional, if your bacon isn’t feeling generous with its fat)
• **1 large onion**, chopped: The unsung hero of many a good meal.
• **2 carrots**, chopped: Adds a touch of sweetness and color.
• **2 celery stalks**, chopped: The holy trinity of soup bases continues!
• **3 cloves garlic**, minced: Don’t you dare use the pre-minced stuff. Fresh is best, IMO.
• **1 cup red lentils**, rinsed: They cook fast and get super creamy.
• **6 cups chicken or vegetable broth**: The liquid gold that brings it all together.
• **1 tsp ground cumin**: A little warmth, a little earthiness. Trust me.
• **1/2 tsp dried thyme**: Classic soup herb.
• **1 bay leaf**: For that extra layer of flavor magic (remember to fish it out!).
• **5 oz fresh spinach**: A whole bag! It wilts down to practically nothing, so go big.
• **1/2 cup heavy cream** (or full-fat coconut milk for dairy-free): For that luscious, creamy texture.
• **Salt and freshly ground black pepper** to taste: Seasoning is key, people!
• **Fresh parsley**, chopped (for garnish, optional but pretty)

Step-by-Step Instructions

1. **Crisp the Bacon:** In a large pot or Dutch oven, cook the bacon over medium heat until it’s super crispy. This is not the time for flabby bacon, my friend. Remove the bacon, crumble it, and set aside for later. Leave about 1-2 tablespoons of bacon fat in the pot. If your bacon was shy, add a little olive oil.
2. **Sauté the Veggies:** Toss the chopped onion, carrots, and celery into the pot with the bacon fat. Cook for about 5-7 minutes until they start to soften. Now, add the minced garlic and cook for another minute until it smells divine. Don’t let it burn!
3. **Add Lentils & Broth:** Stir in the rinsed red lentils, broth, cumin, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 15-20 minutes, or until the lentils are tender.
4. **Stir in Spinach:** Remove the bay leaf. Add the fresh spinach to the pot and stir until it completely wilts, which should only take a couple of minutes.
5. **Get Creamy:** This is where the magic happens! You have a choice:
   • **For a super smooth soup:** Carefully transfer the soup to a blender (in batches, if needed) and blend until creamy.
   • **For a chunky-creamy soup:** Use an immersion blender directly in the pot and blend about half of the soup, leaving some texture.

   **Be careful when blending hot liquids!** Steam is no joke.

6. **Finish it Off:** Stir in the heavy cream. Taste and adjust the seasoning with salt and pepper. You might be surprised how much salt it needs to really sing.
7. **Serve it Up:** Ladle the hot soup into bowls. Top generously with your reserved crispy bacon bits and a sprinkle of fresh parsley, if you’re feeling fancy.

Common Mistakes to Avoid

• **Not rinsing your lentils:** They can be a bit dusty, and rinsing prevents a murky soup. Just a quick rinse under cold water is fine.
• **Burning the garlic:** Garlic goes from fragrant to bitter in a nanosecond. Add it *after* the other veggies have softened, and keep an eye on it.
• **Forgetting to remove the bay leaf:** Nobody wants a woody surprise in their creamy soup. Fish it out before blending!
• **Over-blending:** If you go too crazy with the blender, your soup might turn into baby food glue. Unless that’s your vibe, blend in stages until you hit your desired consistency.
• **Skimping on salt:** Lentils can be bland without proper seasoning. **Taste as you go** and don’t be shy with the salt and pepper at the end.
• **Not saving enough bacon for garnish:** This is a crime against humanity. Always, *always* save some crispy bits for the top.

Alternatives & Substitutions

Got dietary restrictions or missing an ingredient? No worries, we can totally hack this!

• **Make it Vegetarian/Vegan:** Ditch the bacon (gasp!) and use a good quality vegetable broth. For that smoky flavor, add 1/2 teaspoon of smoked paprika when you add the cumin. Swap heavy cream for full-fat coconut milk (don’t worry, it won’t taste like a piña colada, just creamy!).
• **Different Lentils:** Green or brown lentils work too, but they’ll take a bit longer to cook (more like 25-30 minutes) and won’t break down as much for that super creamy texture. Red is my go-to for speed and creaminess, FYI.
• **Other Greens:** No spinach? Kale or Swiss chard work wonderfully. Just chop them up a bit more finely and let them simmer a little longer until tender.
• **Spice It Up:** Want a kick? Add a pinch of red pepper flakes with the cumin.
• **No Cream? No Problem:** You can blend a small potato along with the lentils for natural creaminess, or just enjoy a brothier, chunkier soup.

FAQ (Frequently Asked Questions)

Because you’ve got questions, and I’ve got (casual) answers.

Can I make this soup without bacon? Well, technically yes, but why would you want to hurt its feelings? Just kidding! See the “Alternatives” section for how to make it vegetarian/vegan. It’s still delicious, just… less bacon-y.

Do I have to blend it? I like chunky soup! Absolutely not! If you’re a fan of texture, feel free to skip the blending step entirely. It’ll be a hearty, delicious lentil and vegetable soup. The cream will still add richness.

What kind of lentils are best for this? Red lentils are the MVP here because they break down beautifully, giving you that creamy texture without much effort. Green or brown lentils will hold their shape more, so expect a chunkier result if you use those.

Can I freeze this soup? You bet! This soup freezes like a dream. Let it cool completely, then store it in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove. You might need to add a splash of broth or water if it’s too thick.

How long does this keep in the fridge? It’ll stay fresh in an airtight container in the refrigerator for 3-4 days. It often tastes even better the next day as the flavors meld!

I don’t have fresh spinach, can I use frozen? Yep! Just make sure to thaw and squeeze out any excess water from the frozen spinach before adding it to the soup. About 10 oz of frozen spinach (squeezed) is equivalent to 5 oz fresh.

Is this soup actually healthy with bacon and cream? Life’s all about balance, right? It’s loaded with fiber and nutrients from the lentils and spinach, and a little bacon and cream for flavor isn’t going to derail your entire diet. Everything in moderation, folks!

Final Thoughts

So there you have it! A ridiculously delicious, soul-warming soup that tastes like you spent hours on it, but actually took you less time than deciding what to watch on Netflix. This Creamy Lentil & Spinach Soup with Bacon is truly a winner, whether you’re battling a cold, a busy Tuesday, or just a serious craving for comfort food. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!