Lentil Soup For One

Lentil soup is hearty, satisfying, and easy to make. With a combination of bacon, onions, carrots, celery, and lentils, you get a filling and nourishing soup that comes together in no time. It’s made in a single serving size, so you don’t have to worry about leftovers, but it can easily be doubled if needed. Plus, it’s packed with protein and flavor, making it a great option for lunch or dinner when you want something delicious without a lot of fuss.

this Recipe

Enjoy a hearty bowl of lentil soup with tender Cheddar biscuits, a fresh green salad with tangy vinaigrette, or a side of fluffy brown rice. For dessert, treat yourself to a slice of moist spice cake or an apple dumpling.

Why You’ll Love This Recipe

• Quick to make: This soup comes together in about 30 minutes, perfect for a busy day.
• Simple ingredients: You probably have most of the ingredients on hand, making it convenient.
• Healthy: Lentils are a great source of protein and fiber, making this a nutritious option.
• Full of flavor: Bacon, onions, and garlic add depth of flavor to this soup.
• Perfect portion: This recipe is designed for one person, so no leftovers unless you want them.
• Can be doubled: If you want more, simply double the ingredients to make a larger batch.

This single serving lentil soup is exactly what you need when you want a warm, comforting meal without the hassle of making a big batch. It’s packed with hearty ingredients like tender lentils, smoky bacon, and a mix of carrots, celery, and onions that bring plenty of flavor. The best part? It’s all made with simple ingredients you may already have, and it comes together quickly. Perfect for one, this recipe gives you a satisfying bowl of soup without any waste. If you’re searching for a nutritious, flavorful meal that’s easy to make and just the right size, this recipe is exactly what you’re looking for.

Ingredient Notes

If you have any ingredients leftover from this small batch lentil soup recipe, check out our Leftover Ingredients Recipe Finder.

• Bacon: Adds a smoky richness to the soup, giving it a savory depth that balances the earthiness of the lentils. If you’re looking for a meat-free version, you can omit the bacon or use a plant-based alternative. Consider using any extra bacon in a Twice Baked Potato Casserole, Crustless Quiche Lorraine, or Broccoli Salad.
• Onions: Provide a sweet, savory base that deepens the flavor of the soup. They also add a touch of sweetness as they cook and soften. Leftover onions can be added to Red Beans and Rice or Chicken Gumbo.
• Carrot: Bring a natural sweetness to the soup, helping to balance the savory ingredients. They also add a bit of texture and color. If you’ve got extra carrots, consider using them to make Lo Mein or a small Carrot Cake.
• Celery: Adds a mild flavor and a slight crunch, which complements the other vegetables and gives the soup a bit more body. Leftover celery can be used in Caponata, Chicken and Dumplings, or Tomato Sauce.
• Garlic: Infuses the soup with a rich, aromatic flavor that enhances the overall taste of the dish. Fresh garlic works best, but 1/4 teaspoon of garlic powder can be used in a pinch.
• Kosher salt: We use Diamond Crystal kosher salt because its flakes dissolve easily and evenly, allowing for better control over the seasoning. If you’re using a different brand, you may need to adjust the amount.
• Red pepper flakes: Adds a subtle heat that brightens the flavors of the soup without overwhelming them. Adjust the amount to suit your spice preference.
• Lentils: My preference is to use green lentils because they hold their shape well while cooking and provide a hearty texture. Brown lentils also work well, though they may cook slightly faster. Red lentils will cook quicker but can become mushy.
• Diced tomatoes: Canned tomatoes bring acidity and a touch of sweetness to the soup. Fresh diced tomatoes can be used, but you may need to add a splash of water or broth. If you’ve got leftover diced tomatoes, add them to Spanish Rice or make Tomato Soup.
• Low sodium chicken broth: I use low sodium chicken broth so I can better control the salt level in the soup. If you’re using regular broth, you may want to reduce the amount of added salt to avoid over-seasoning. Vegetable broth is also a suitable option. If you’ve got leftover broth, consider using it in Chicken Divan or Broccoli Cheddar Soup.

How To Make Lentil Soup For One

1. In a 2-quart saucepan, cook the bacon over medium heat until crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the bacon grease in the pan.

2. To the pan, add the chopped onions, carrots, celery, garlic, salt, and red pepper flakes. Cook for about 2 minutes, stirring occasionally.
3. Add the lentils and stir continuously for about 30 seconds.
4. Add the diced tomatoes and broth. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 18-20 minutes, or until the lentils are tender. Be sure to stir the lentils occasionally to prevent them from sticking to the bottom of the pot.

5. Taste the soup and adjust the salt if needed. Stir in the cooked, crumbled bacon. If desired, sprinkle shredded Parmesan cheese on top before serving for added flavor.

Frequently Asked Questions

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