Jamie Oliver Lentil Soup

There’s something downright comforting about lentil soup. It’s the kind of dish that makes you feel like you’ve done something kind for yourself, even if all you’ve done is chop a few vegetables and chuck it in a pot. This one? It’s hearty without being heavy, rich without cream, and it tastes like something your gran would’ve made if she’d had a thing for bacon and dried chilli.

I remember making this the first time on a rainy Tuesday. You know the type — damp socks, deadline chaos, and absolutely nothing left in the fridge except a couple of carrots and some sad celery. I threw it all in a pot, added a handful of lentils and a stock cube, and hoped for the best. One bowl in, I was warm, full, and a tiny bit smug. It’s that kind of soup.

And don’t skip the drizzle of olive oil at the end. I know it feels like a fancy extra, but trust me — it pulls the whole thing together like a well-worn scarf on a cold day.

Why You’ll Love It

• Ridiculously cozy — like a blanket in a bowl.
• A full meal with pantry basics and a few fresh odds and ends.
• Customisable — throw in mushrooms, different beans, or skip the bacon.
• One pot wonder — less washing up, more sitting down.
• Great for batch cooking — keeps and freezes beautifully.
• Satisfying without being heavy or fussy.

Ingredients

Fresh:

• 2 red onions
• 2 carrots
• 3 sticks of celery
• 2 cloves garlic
• 6 rashers smoked streaky bacon
• A few sprigs of fresh flat-leaf parsley

Store Cupboard:

• Olive oil
• ½ dried chilli (or a pinch of flakes)
• ½ tsp dried thyme
• 200g dried lentils (a mix of red and green is nice)
• Optional: 1 vegetable stock cube
• 1 x 410g tin cannellini beans
• Extra virgin olive oil (to finish)

How to Make It

Get chopping:

Peel and finely chop your onions and carrots. Slice the celery and garlic. Dice the bacon small — like proper small, so it crisps up fast.

Sizzle the bacon:

Heat a good glug of olive oil in a big pot. Toss in the bacon and let it fry slowly until the fat renders and it starts going golden. Don’t rush — this is where the base flavour starts.

Build the flavour:

Add the crumbled dried chilli and thyme. Stir in the chopped onions, carrots, celery, and garlic. Put the lid on and let it all sweat gently for about 15 minutes, stirring once or twice, until the veg is soft and smells amazing.

Lentils in, soup on:

Add the dried lentils and pour in about 1 litre of water (or stock, if using the cube). Stir, bring it to a boil, then reduce to a simmer. Lid half-on. Let it bubble away until the lentils are tender. If using a mix, go by the longest cooking time on the packet.

Beans and balance:

Drain and add the cannellini beans. If the soup’s looking thick (it probably will), add a splash more water. Simmer for 10 more minutes to let everything mingle.

Season and finish:

Taste. Add salt and black pepper until it’s just right. Finely chop your parsley and get it ready.

Serve like you mean it:

Ladle the soup into bowls. Drizzle with a little extra virgin olive oil, scatter over the parsley, and serve with chunky bread for serious dunking action.

Common Mistakes and How to Dodge Them

Why are my lentils still crunchy?
Different types need different times — always check the packet. If you’re mixing them, cook long enough for the slowest one.

Soup too thick?
Add more water or stock a little at a time until it’s the texture you like.

Too salty?
If you used a stock cube and added salt early, it can sneak up on you. Add a splash of water and don’t salt till the end next time.

No bacon?
No worries. Add a pinch of smoked paprika or some diced mushrooms for that deep, savoury vibe.

Storage and Reheating

Fridge: Keeps for 3–4 days. The flavour deepens — almost better the next day.
Freezer: Absolutely. Cool completely, freeze in portions, reheat gently on the stove.
Reheating: Add a bit of water or stock when warming — it thickens as it sits.

Frequently Asked Questions

Can I make it vegetarian?
Yes — skip the bacon, use veggie stock, and maybe add mushrooms or smoked paprika for depth.

What’s the best lentil mix?
Red for creaminess, green for bite. I like using both — but go with what you’ve got.

Can I blend it?
You can, but I prefer it chunky. If you want a smoother version, blitz half and stir it back in.

What bread goes best?
Crusty sourdough, rye, or even a cheeky cheese toastie on the side. You do you.

Nutrition Facts (Per Serving):

• Calories: ~320
• Fat: 8g
• Carbs: 38g
• Protein: 20g
• Sodium: ~430mg
• Sugar: 5g