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Lentil soup is hearty, flavorful, and quick to make. This single serving recipe combines bacon, onions, carrots, celery, and lentils for a filling, protein-packed meal. It’s perfect for lunch or dinner, with no leftovers to manage—though it’s easy to double if needed. Simple, satisfying, and ready in no time!
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
- Ready in 30 Minutes: A quick and easy meal, ideal for a busy day.
- Pantry-Friendly Ingredients: Made with everyday staples you likely already have on hand.
- Nutritious: Lentils provide a hearty dose of protein and fiber, making this a healthy choice.
- Rich Flavor: Bacon, onions, and garlic create a satisfying depth of flavor in every bite.
- Single Serving: Perfectly portioned for one, so there’s no need to worry about leftovers.
- Easily Scaled Up: Need more? Double the ingredients to make lentil soup for two or more.
This single serving lentil soup is a fantastic option when you’re craving a warm, hearty meal but don’t want to deal with a large pot of leftovers. It’s perfectly portioned for one, offering a satisfying bowl packed with tender lentils, smoky bacon, and flavorful vegetables like carrots, celery, and onions. The small batch size means you get all the comfort and nutrition of homemade soup without any waste. Plus, if you’re cooking for two, this recipe doubles easily to create lentil soup for two—a great addition to any meal plan.
Ingredients
If you have any ingredients leftover from this small batch lentil soup recipe, check out our Leftover Ingredients Recipe Finder.
- Bacon: Adds smoky, savory richness that complements the lentils’ earthiness. For a vegetarian version, skip the bacon or use a plant-based alternative. Use leftover bacon in recipes like Twice Baked Potato Casserole, Crustless Quiche Lorraine, or Broccoli Salad.
- Onion: Provides a flavorful base with subtle sweetness as it cooks and softens. Use extra onion in dishes like Red Beans and Rice or Chicken Gumbo.
- Carrot: Brings natural sweetness and a pop of color to the soup. Adds subtle texture and balances the savory ingredients. Leftover carrots can be used in Lo Mein or a small Carrot Cake.
- Celery: Adds mild flavor and a bit of crunch, enhancing the soup’s texture. Use extra celery in recipes like Caponata, Chicken and Dumplings, or Tomato Sauce.
- Garlic: Adds a rich, aromatic flavor that enhances the dish. Fresh garlic is best, but 1/4 teaspoon of garlic powder can work in a pinch.
- Kosher salt: I use Diamond Crystal kosher salt for its ability to dissolve easily and evenly. Adjust the amount if using a different brand.
- Red pepper flakes: Adds a gentle heat to brighten the soup’s flavors. Adjust to taste for more or less spice.
- Lentils: Green lentils are my favorite for their hearty texture and ability to hold their shape. Brown lentils also work but may cook faster. Red lentils cook quickly and tend to become softer or slightly mushy.
- Diced tomatoes: Canned tomatoes provide acidity and a touch of sweetness. Fresh diced tomatoes can be used, but you may need to add extra broth or water. Use leftovers in Spanish Rice or make Tomato Soup.
- Low sodium chicken broth: Allows better control over the soup’s saltiness. If using regular broth, reduce added salt to avoid over-seasoning. Vegetable broth is a great alternative. Leftover broth works well in Chicken Divan or Broccoli Cheddar Soup.
Recipe Variations
This lentil soup is versatile and easy to customize with simple swaps or additions to suit your taste.
- Vegetarian Lentil Soup: Skip the bacon and use vegetable broth instead of chicken broth. The lentils and sautéed vegetables still provide plenty of hearty, delicious flavor.
- Spicy Lentil Soup: Love some heat? Add extra red pepper flakes, diced jalapeños, or a splash of hot sauce for a bold and spicy twist.
- Curried Lentil Soup: Stir in 1/4 to 1/2 teaspoon of curry powder or a blend of your favorite curry spices (like turmeric, cumin, and coriander) into the sautéed vegetables for a warm, aromatic flavor.
- Protein-Packed Lentil Soup: For an extra boost of protein, add shredded cooked chicken or sliced sausage. This addition makes the soup even heartier.
- Lentil and Spinach Soup: Toss in a handful of fresh spinach just before serving to add a pop of color and extra nutrients.
How To Make Lentil Soup
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. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving the bacon drippings in the pan.
- Add the chopped onions, carrots, celery, garlic, salt, and red pepper flakes to the pan. Cook, stirring occasionally, for about 2 minutes until the vegetables begin to soften.
- Add the lentils and stir continuously for about 30 seconds.
- Pour in the diced tomatoes and broth. Bring the soup to a simmer, then reduce the heat to low. Cover and cook for 18-20 minutes, stirring occasionally to prevent the lentils from sticking, until the lentils are tender.
- Taste the soup and adjust the seasoning with additional salt if needed. Stir in the cooked, crumbled bacon. For extra flavor, sprinkle shredded Parmesan cheese on top before serving, if desired.
Expert Tips
- Rinse the Lentils: Before adding the lentils to the soup, rinse them under cold water to remove any dust or debris. This simple step ensures clean, fresh flavors.
- Adjust the Consistency: If the soup thickens more than you’d like, add a little extra broth or water to reach your preferred consistency.
- Season to Taste: Taste the soup just before serving and adjust the salt if needed to perfectly suit your preference.
- Stir Frequently: Give the soup a stir now and then as it simmers to prevent the lentils from sticking to the bottom of the pot. This helps everything cook evenly.
Frequently Asked Questions
No, lentils cook quickly and don’t require soaking. Just rinse them to remove any dust or debris.
Green lentils are ideal because they hold their shape and provide a hearty texture. Brown lentils are also a good choice, but red lentils will become softer and more stew-like.
Absolutely! Lentil soup reheats well. Store leftovers in an airtight container in the fridge for up to 3 days.
Absolutely. Just double the ingredients and cook in a larger pot.
Yes, lentil soup freezes well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
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. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving the bacon drippings in the pan.
- Add the chopped onions, carrots, celery, garlic, salt, and red pepper flakes to the pan. Cook, stirring occasionally, for about 2 minutes until the vegetables begin to soften.
- Add the lentils and stir continuously for about 30 seconds.
- Pour in the diced tomatoes and broth. Bring the soup to a simmer, then reduce the heat to low. Cover and cook for 18-20 minutes, stirring occasionally to prevent the lentils from sticking, until the lentils are tender.
- Taste the soup and adjust the seasoning with additional salt if needed. Stir in the cooked, crumbled bacon. For extra flavor, sprinkle shredded Parmesan cheese on top before serving, 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: Before adding the lentils to the soup, rinse them under cold water to remove any dust or debris. This simple step ensures clean, fresh flavors.
- Adjust the Consistency: If the soup thickens more than you’d like, add a little extra broth or water to reach your preferred consistency.
- Season to Taste: Taste the soup just before serving and adjust the salt if needed to perfectly suit your preference.
- Stir Frequently: Give the soup a stir now and then as it simmers to prevent the lentils from sticking to the bottom of the pot. This helps everything cook evenly.
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.
I’ve made this twice and loved it both times. Thanks, Joanie!
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.