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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.
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.
Recipe Variations
Here are some different ways to customize this lentil soup recipe. These variations offer unique flavors and ingredients, so you can switch things up while keeping the recipe simple and satisfying.
- Vegetarian Lentil Soup: Omit the bacon and use vegetable broth instead of chicken broth. This version is still full of flavor, thanks to the aromatic vegetables and lentils.
- Spicy Lentil Soup: If you love heat, increase the red pepper flakes and add a some chopped jalapeños or a splash of your favorite hot sauce. This will give the soup a fiery kick.
- Curried Lentil Soup: Add 1/4 to 1/2 teaspoon of curry powder or a blend of your favorite curry spices (like turmeric, cumin, and coriander) to the sautéed vegetables. This brings warm, fragrant flavors to the soup.
- Protein-Packed Lentil Soup: If you want to boost the protein, add shredded cooked chicken or sliced sausage to the soup. This makes the meal even more filling.
- Lentil and Spinach Soup: Toss in a handful of fresh spinach just before serving for added greens.
How To Make Lentil Soup For One
These step-by-step 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.
- 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.
- To the pan, add the chopped onions, carrots, celery, garlic, salt, and red pepper flakes. Cook for about 2 minutes, stirring occasionally.
- Add the lentils and stir continuously for about 30 seconds.
- 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.
- 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.
Expert Tips
- Rinse the lentils: Always rinse your lentils before adding them to the soup to remove any dust or debris.
- Add more liquid if needed: If the soup gets too thick, just add a bit more broth or water.
- Adjust seasoning: Taste your soup before serving and adjust the salt to your liking.
- Stir occasionally: Make sure to stir the soup occasionally to prevent the lentils from sticking to the bottom of the pot.
Frequently Asked Questions
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Absolutely. Just double the ingredients and cook in a larger pot.
Yes, this soup freezes well. Let it cool completely, then store it in a freezer-safe container for up to 3 months.
No, lentils cook quickly and don’t require soaking like other legumes.
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 *
- shredded Parmesan cheese (optional for topping)
Instructions
- 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.
- To the pan, add the chopped onions, carrots, celery, garlic, salt, and red pepper flakes. Cook for about 2 minutes, stirring occasionally.
- Add the lentils and stir continuously for about 30 seconds.
- 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.
- Taste the soup and add additional salt if needed.Stir in the cooked, crumbled bacon. If desired, sprinkle shredded Parmesan cheese on top before serving for added flavor.
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: Always rinse your lentils before adding them to the soup to remove any dust or debris.
- Add more liquid if needed: If the soup gets too thick, just add a bit more broth or water.
- Adjust seasoning: Taste your soup before serving and adjust the salt to your liking.
- Stir occasionally: Make sure to stir the soup occasionally to prevent the lentils from sticking to the bottom of the pot.
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.
Yummmm
Will definitely keep this one in my rotation and make extra to freeze
I’m so happy you enjoyed it! Thank you.
this is how I’ve been making lentil soup for years for my family. But couldn’t figure out how to make it just for ME. Thank you. Now that I am alone I use many of your recipes. again thanks.
I’m so glad this lentil soup recipe worked for you! It’s wonderful to hear that you’ve found some recipes that suit your needs now. Thank you for sharing that with me—I’m happy to be a part of your cooking journey! 😊
I’m looking forward to trying this recipe, and will post a rating after I do. I was wondering if you could substitute split peas for the lentils. I haven’t cooked much with lentils, and just remember the one time I did the lentils ended up mushy. Maybe I didn’t use the green kind as you suggested. I have split peas on hand and would like to try this recipe using what I have on hand. Thanks for the reply.
I’m so glad you’re excited to try the recipe! For split peas, I actually recommend using my split pea soup recipe (https://onedishkitchen.com/split-pea-soup/), since it’s a bit different and cooks for about an hour to get the right texture. Lentils cook much faster, so substituting split peas in this lentil soup might not work as well. I hope that helps, and I look forward to hearing how you enjoyed it😊
Thank you so much for all these wonderful recipes for one you keep sharing. I LOVE how easy it makes it for me to put my weekly meal planning and shopping together without tons of leftovers.
I really appreciate all of your single dish recipes and info!
Thank you so much for your wonderful comment! I’m thrilled the single dish recipes make your meal planning easy and help reduce leftovers.
Great recipe.