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Lentil and Bacon soup

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Lentil and Bacon Soup

A lentil soup… but spiced up! Easy to make and intricately spiced
Course Dinner
Keyword backpacking, dairy-free, egg-free, gluten-free, lactose-free, no shellfish, no tree nuts, vegan, vegetarian
Total Time 20 minutes
Servings 1
Calories 290kcal


  • 1 tbsp red lentils
  • ½ tbsp ground cumin
  • ¼ tsp tumeric powder
  • tsp chili powder
  • ¼ vegetable bouillon cube crushed
  • 1 small shallot
  • 1 clove garlic
  • 1 baby carrot
  • 2 slices shelf-stable bacon
  • 1 tbsp ghee
  • 1 cup water


At home:

  • Mix lentils, all dried spies and crushed bouillon cube in a small zip lock bag
  • Pack the remaining ingredients separately

In the field:

  • Finely chop all vegetables and bacon
  • Melt the ghee in a pot over medium-low heat
  • Add the vegetables and bacon; cook until shallot is soft and translucent
  • Stir in spices and lentil mixture and heat together for another minute
  • Pour in 1 cup water and bring to a boil
  • Simmer, stirring occasionally, for about 10 minutes, or until lentils are tender


Serving: 1g | Calories: 290kcal

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