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Glenda's Winter Lentil Soup in a bowl.
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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


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


To make this vegetarian just omit the bacon.