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This flavorful single serving Lentil Soup is one of my favorite quick meals. Packed with tender lentils, smoky bacon, and sautéed vegetables, it’s rich, hearty, and ready in just 30 minutes.
Featured Comment
“I’ve made this twice and loved it both times.”
– Leona
Why You’ll Love This Recipe
- Ready in 30 Minutes: A quick, satisfying meal.
- Simple Ingredients: Uses pantry staples you likely have on hand.
- Healthy and Filling: Lentils are packed with protein and fiber.
- Bold, Savory Flavor: Bacon, onion, and garlic add depth.
- Perfect Portion: Made for one, no leftovers.
- Easy to Double: Scale up for two or more servings.
What I love most about this lentil soup is how comforting and flavorful it is without requiring a lot of effort or ingredients. It’s one of those go-to recipes I turn to when I want something warm and satisfying, but don’t feel like cooking all day.
Each spoonful is filled with rich, savory flavor, and it always feels like the perfect way to slow down and enjoy a quiet moment, just for me.
Pair this hearty lentil soup with a warm cheddar biscuit, a crisp green salad with homemade vinaigrette, small batch French bread rolls, or a scoop of baked brown rice. Finish your meal with our mini spice cake or a single apple dumpling.
Ingredients
If you have any ingredients leftover from this small batch lentil soup recipe, check out our Leftover Ingredients Recipe Finder.
- Bacon: Adds smoky depth and richness. Skip for a vegetarian version or use a plant-based substitute. Extra bacon? Try it in a small twice baked potato casserole, small crustless quiche lorraine, or single serving broccoli salad.
- Onion: Builds flavor with natural sweetness as it softens. Use leftovers in red beans and rice for one or chicken gumbo for one.
- Carrot: Adds subtle sweetness, texture, and color. Extras can be used in lo mein for one or a small carrot cake.
- Celery: Brings mild flavor and light crunch. Use extra in single serving caponata, chicken and dumplings for one, or a small batch of tomato sauce.
- Garlic: Provides bold, aromatic flavor. Fresh is best, but 1/4 teaspoon of garlic powder works in a pinch.
- Lentils: I prefer green lentils for their firm texture. Brown lentils cook faster and soften slightly. Red lentils cook quickly and break down more.
- Diced tomatoes: Canned tomatoes add brightness and slight sweetness. Fresh can be used, just add a little more broth or water. Leftovers are great in spanish rice for one or tomato soup for one.
- Low sodium chicken broth: Offers better salt control. Use vegetable broth for a vegetarian version. Leftover broth works in borscht for one, chicken divan for one or single serving broccoli cheddar soup.
Recipe Variations
This lentil soup is easy to customize with a few simple additions or swaps.
- Vegetarian: Skip the bacon and use vegetable broth. The lentils and vegetables still give the soup rich, hearty flavor.
- Spicy: Add more red pepper flakes, diced jalapeños, or a splash of hot sauce for extra heat.
- Curried: Stir in 1/4 to 1/2 teaspoon of curry powder or a mix of spices like turmeric, cumin, and coriander for warm, earthy flavor.
- Protein Boost: Add shredded cooked chicken or sliced sausage to make the soup even more filling.
- With Spinach: Stir in a handful of fresh spinach at the end for color and extra nutrients.
How To Make Lentil Soup
These photos and instructions help you visualize how to make a small batch of lentil soup. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Bacon: In a 2-quart saucepan over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate with a slotted spoon, leaving the drippings in the pan.
- Sauté the Vegetables: Add the onion, carrot, celery, garlic, salt, and red pepper flakes to the pan. Cook for about 2 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Lentils: Stir in the lentils and cook for 30 seconds.
- Simmer the Soup: Add the diced tomatoes and broth. Bring to a simmer, then reduce the heat to low. Cover and cook for 18–20 minutes, stirring occasionally, until the lentils are tender.
- Finish and Serve: Taste and adjust seasoning with more salt if needed. Stir in the cooked bacon. Top with shredded Parmesan, if desired.
Expert Tips
- Rinse the Lentils: Rinse under cold water to remove dust or debris before cooking.
- Adjust the Texture: If the soup is too thick, stir in a little broth or water.
- Taste Before Serving: Adjust the salt at the end to suit your preference.
- Stir Occasionally: Stir during simmering to keep lentils from sticking and to ensure even cooking.
Frequently Asked Questions
No soaking is needed. Just rinse the lentils under cold water before adding them to the soup.
Yes, this recipe doubles easily. Just use a 2-quart pot and adjust the cooking time slightly if needed.
This recipe is designed for one serving, but if you double it and have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Yes, lentil soup freezes well. Let it cool completely, then freeze in an airtight container for up to 3 months. Thaw in the refrigerator.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving lentil soup recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Lentil Soup For One
Equipment
Ingredients
- 1 slice bacon -cut into ½-inch pieces
- ¼ cup chopped onions
- 1 small carrot -chopped
- 1 celery rib -chopped
- 1 clove garlic -minced
- ½ teaspoon kosher salt
- ⅛ teaspoon red pepper flakes
- ¼ cup dry green lentils *
- ½ cup canned diced tomatoes with some of the juices.
- 1 ¼ cup low-sodium chicken broth * see notes below
- shredded Parmesan cheese (optional for topping)
Instructions
- In a 2-quart saucepan over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate with a slotted spoon, leaving the drippings in the pan.
- Add the onions, carrot, celery, garlic, salt, and red pepper flakes to the pan. Cook for about 2 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the lentils and cook for 30 seconds.
- Add the diced tomatoes and broth. Bring to a simmer, then reduce the heat to low. Cover and cook for 18–20 minutes, stirring occasionally, until the lentils are tender.
- Taste and adjust seasoning with more salt if needed. Stir in the cooked bacon. Top with shredded Parmesan, if desired.
Notes
- 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.
- 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.
- Rinse the Lentils: Rinse under cold water to remove dust or debris before cooking.
- Adjust the Texture: If the soup is too thick, stir in a little broth or water.
- Taste Before Serving: Adjust the salt at the end to suit your preference.
- Stir Occasionally: Stir during simmering to keep lentils from sticking and to ensure even cooking.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
the lentils were not even cooked after an hour and the taste was nothing more than tomatoes that were way to hot
That’s definitely not how the recipe should turn out. Lentils should be tender in about 20 to 30 minutes. If they were still firm after an hour, it’s often due to older lentils, which can take much longer to cook or may never fully soften. The soup should also have plenty of flavor from the bacon, broth, and Parmesan, so something may have been off there as well.
Can I ask a question? My mom used to make Lentils quite often and I’m sorry but I didn’t like them!
They were always sour tasting to me and I don’t care for that, so I would never eat them. What do they actually taste like? Or do they even have a taste of their own?
That’s a great question. Lentils on their own have a mild, earthy flavor and really take on the taste of whatever they’re cooked with. If they tasted sour to you before, it may have been from the seasonings or other ingredients used. In this soup, the lentils cook in a well-seasoned broth with vegetables, which gives them a much more balanced, savory flavor.