Go Back
Glenda's Winter Lentil Soup in a bowl.
5 from 4 votes

Glenda's Winter Lentil Soup

A delicious soup combining lentils, vegetables, bacon and orange juice. It makes a great meal in itself topped with grated cheese and parsley and served with crusty bread.
Course Lunch, Main
Cuisine British
Keyword bacon, red lentils, soup
Prep Time 8 hours 10 minutes
Cook Time 37 minutes
Servings 4
Author Camilla Hawkins


  • 1 onion
  • 2 carrots
  • 1 large parsnip
  • 2 leeks washed
  • 4 rashers streaky bacon rinded
  • 3 tbsp oil
  • 8 oz / 225g red lentils
  • 1 tbsp tomato puree
  • 2 pts / 1.1 litres chicken or vegetable stock
  • juice of a large orange
  • salt and freshly ground black pepper
  • chopped parsley or grated cheese


  1. Peel and finely chop onion.
  2. Peel and chop carrots.
  3. Peel parsnip and cut into chunks.
  4. Trim and slice leeks.
  5. Finely chop bacon.
  6. Heat 1 tbsp oil in a deep pan and fry bacon until browned.
  7. Remove with a slotted spoon and reserve.
  8. Add onion to pan and gently fry over low heat to soften. Reserve with bacon.
  9. Heat remaining oil, add carrots, parsnips and leeks and stir for 2 mins. Return bacon and onion to pan and add lentils.
  10. Stir in tomato puree and stock.
  11. Bring to the boil then simmer covered for 25 mins or until lentils and vegetables are tender.
  12. Stir in orange juice and season.
  13. Serve sprinkled with chopped parsley or grated cheese (or both).

Recipe Notes

To make this vegetarian just omit the bacon.