Lentil and Lemon Soup Recipe

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 Updated 12/01/2016

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A smooth, filling soup with the added flavours of bacon and lemon.


  • 8oz (1 cup) lentils, either canned or dried and soaked according to instructions on packet
  • 6 cups water
  • seasoning to taste
  • 3 rashers (slices) streaky bacon, diced
  • 3 medium potatoes, peeled and diced
  • 1 tablespoon lemon juice
(see measure conversions for more information on quantites)


  1. Put the lentils into a pan with their soaking water (or the 6 cups).
  2. Add a large pinch of salt and pepper, and the diced bacon.
  3. Bring to the boil, reduce the heat and simmer for 1 1/2 hours or until the lentils are soft.
  4. Add the potatoes, simmer for a further 20 minutes or until the potatoes are soft.
  5. Mix well so that the potatoes thicken the soup.
  6. Add the lemon juice.
  7. Serve very hot.

Prep Time: 5 minutes

Cook Time: 120 minutes

Yield: 4 portions


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