Creamy lentil & spinach soup with bacon

Contains pork – recipe is for non-Muslims only
A smooth, blended soup served with crispy bacon topping – a luxurious and warming bowl of goodness

  • Prep:10 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 479
  • fat 32g
  • saturates 14g
  • carbs 29g
  • sugars 12g
  • fibre 8g
  • protein 18g
  • salt 2.2g


  • 2 tbsp olive oil, plus extra for frying
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 140g green lentils
  • 1½ l weak vegetable stock
  • 200g bag baby spinach
  • 4 tbsp double cream, plus a drizzle to serve
  • 6 rashers smoked streaky bacon


  1. Put the oil, onions, carrots and celery in a large saucepan, and cook for about 10 mins to soften.

  2. Stir in the lentils and pour in the stock. Bring to the boil, then turn down and simmer for 30-35 mins or until the lentils are soft, topping up with water if the mixture begins to dry out. Pop in the spinach and cook for a few mins more, until wilted. Blitz the soup until smooth, then stir through the cream and season. Keep the soup warm over a low heat.

  3. Heat a little oil in a non-stick pan over a medium heat. Add the bacon and fry until crisp and golden. Ladle the soup into bowls, drizzle with a little cream and crumble over the crispy bacon.

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