Bacon, Carrot & Lentil Soup
plus Garlic Toasts & Parmesan
- Soy
- Wheat
- Milk
This smoky lentil and carrot soup is packed with smoky bacon and infused with herbaceous thyme—our fresh spin on hearty French-style lentil soup. Sprinkle those lucky bowls with umami-rich Parmesan cheese just before serving, and serve with crisp, buttery garlic ciabatta toasts for dipping.
Ingredients
4 ounce
Bacon
6 ounce
Carrots
¼ ounce
Thyme
1 unit
Lentils
1 teaspoon
Garlic Powder
2 unit
Chicken Stock Concentrate
½ ounce
Vidalia Onion Paste
2 unit
Ciabatta Bread
(Contains: Soy, Wheat)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. TIP: If your bacon is lean, add a drizzle of oil to the pan to help crisp it. • Turn off heat; transfer to a paper-towel- lined plate. Reserve any bacon fat in a small bowl for use in Step 5. Once cool enough to handle, roughly chop bacon.
• While bacon cooks, wash and dry produce. • Trim, peel, and dice carrots into 1⁄4-inch pieces. Strip half the thyme leaves (all for 4 servings) from stems; roughly chop leaves.
• Heat a drizzle of oil in a medium pot over medium-high heat. Add carrots and cook, stirring occasionally, until browned and slightly softened, 3-4 minutes. • Stir in lentils and their liquid, chopped thyme, garlic powder, stock concentrates, Vidalia onion paste, and 3⁄4 cup water (11⁄2 cups for 4 servings). Bring to a boil, then cover and reduce to a simmer. Cook until carrots are tender and flavors have melded, 5-7 minutes. Remove from heat.
• While soup cooks, halve and toast ciabattas. Spread with garlic herb butter; halve on a diagonal.
• Stir 1 TBSP plain butter (2 TBSP for 4 servings) into pot with soup and gently mash about half the lentils with the back of a wooden spoon. TIP: If you have any reserved bacon fat, stir in as much as you like for added flavor. • Taste and season with salt and pepper if desired.
• Divide soup between bowls; top with Parmesan and bacon. Serve with garlic toasts on the side.
Bacon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, smoky bacon flavor, though some found it too salty or overpowering. A few wanted more depth or spice.
- Ease of prep: Quick and simple to make, with several mentioning it was easier than expected. Some found chopping carrots time-consuming.
- Suggestions: Consider adding onions, garlic, or white wine for more flavor. Some preferred ground pork over bacon or suggested adding spinach.
- Leftovers: Several wished for larger portions, noting it wasn't quite enough for two people or leftovers.
- Texture: Some found the canned lentils too mushy; others loved the hearty consistency. A few suggested cooking carrots longer.
Reviews from our home cooks
Flavorful and hearty! I cut up the bacon and cooked it in the pot in which I made the soup. I left the bacon in the pot and built the soup with it there. No regrets on that and I would do it that way again. I also didn't mash any of the lentils because it seemed like the soup was thick enough without doing that. Yummy!
We really enjoyed this recipe, but added a can of diced tomatoes and doubled the carrots. The quantity of carrots included for a 4 person meal was really too small. The bacon didn't have much flavor either - I expected it to be incorporated into the soup instead of being added on top.
Cut up the bacon uncooked, cooked in soup pot (no need to dirty a pan), drained, left a small amount of bacon fat in pot to cook carrots (no need to set aside bacon fat), everything came out good and tasty.
I love lentil soup and I have to admit, this one is my favorite! Easy and quick, I added some of the bacon fat (as recommended) and it was delicious. Will order this one again
This was sooo good on a cold negative 200 day! I added extra bacon & carrots, also added thyme to the carrots, the last 10 minutes to add a nice fragrance and taste. Also added a little bacon grease leftover.
I added a whole onion and also white wine to this, also two cloves of garlic. I don't think the vidalia onion paste is equivalent to a chopped onion. But anyway, I will order this every time it is available! Also the carrots y'all sent were really beautiful, so thiccc and uniform
Lentil soup was good, but adding a kick with some Louisiana hot sauce made it great! It needed more depth of flavor. The garlic bread was delicious, and very tasty dipped into the soup.
This soup is very good. I'm not crazy about the bacon though....too thick. Think it would have a better flavor if the bacon were added to the entire soup after being cooked and chopped....to let the flavor of the bacon go thru the soup. Bacon is very fatty though. Perhaps chopped ham would be better to add while soup is cooking
I always add more water to your soup recipes because 3/4 cup is never enough. This requires me to add a bit more flavoring/herbs from my own pantry. I don't mind this, but perhaps consider that when developing soup recipes. I'm sure I'm not the only one.
Very good! Lentils are so hearty and satisfying and the bacon made this meal soooo tasty.
