Lentil and Mushroom Soup with Kale and Bacon

Soup is one of those meals that you can eat the year round. And while it is quite wonderful in cold weather climates, it is just as good where the weather is warmer than below zero! Lentil and Mushroom Soup with Kale and Bacon is exactly one of those soups, delicious, frugal and family friendly. 

Mushrooms and lentils are great friends in a pot of soup.

I love mushrooms in lentil soup, so I use as many as possible. And of course some kale. While we don't eat a lot of kale around here, there are very few pots of soup made in this kitchen where kale is not added. The secret about using kale is to cut it small if you want it to get eaten without question. I no longer consider this sneaky, I consider it good nutrition. As it turns out kale is good for you, but hard to like in the same way that people like spinach...

In the past, I used the "clean out the fridge" method for making lentil soup. And while that is a great idea, I found that my lentil soup always tasted like the same pot of soup I had made the last time. And around here, that is code for "No thanks, no soup for me". Once I had heard that a few times, I figured it out and now we have specific lentil soup recipes, like this Lentil and Mushroom Soup with Kale and Bacon. 

Lentil soup is the perfect soup for fall and winter. 

It is frugal, lentils are quick-cooking and lentil soup can be flavored any way you wish. Making it perfect for having many different recipes to enjoy. Like this one for One Cup Two Cups Three Cups Soup. Two very different lentil soups, but both are warming, contain lots of vegetables, and delicious! Being a soup fan, the one thing I love more than a bowl of soup is creating new and delicious soup recipes! Personally I could live on soup and bread alone, but my family, that's a little different story! But I make soup as often as possible, and I hope you give this delicious soup a try. 

Some additional thoughts on this recipe:

While this is not a "clean out the fridge" recipe, do feel free to use more or less of any ingredient listed. If you would enjoy more mushrooms, add them. Not so keen on kale, use less. 

And regarding bacon, I know many measure that ingredient with their soul, so do use the amount that your thoughts are telling you to use!

This soup is best served in a flat soup bowl with a scoop of cooked brown rice on the side, the perfect spot for a scoop of Carrot Rice, if I do say so myself...

For an elegant serving method, pack the cooked rice in a small bowl and carefully tip out onto the soup plate, and ladle the soup around the rice. 

Ingredients needed for this recipe:

• lentils
• bacon or ham
• onion
• carrots
• mushrooms
• kale
• 16 oz. diced tomatoes
• 1-quart chicken, ham, or bone broth
• water
• thyme leaves
• garlic salt
• salt
• fresh ground pepper
• cooked brown rice - for serving

You will also need the following:

• kitchen knife
• vegetable peeler
• cutting board
• large soup kettle - 6qt size
• kitchen spoon
• measuring cups
• measuring spoons

Now we are ready to begin!

Lentil and Mushroom Soup with Kale and Bacon
by the seat of my pants!

UPDATED: 09.28.2024

8 - 10 slices bacon - you may also use diced ham
1 large onion - diced
1 pound mushrooms 
2 - 3 carrots - peeled and diced
1 16 oz. can diced tomatoes
1 qt. chicken, ham, or bone broth
1 qt. water
1 1/2 c lentils rinsed and drained
2 t thyme leaves, crumbled
1 1/2 t garlic salt

salt if needed 

1/2 bunch kale, washed, drained, and cut into 1" pieces

Cooked brown rice for serving

Peel the carrots and the onion, dice, and set aside. Slice the mushrooms, set aside, and lastly cut the kale into bite-sized pieces and set aside. 

Using the same cutting board, dice the bacon or ham if using. 

In the soup kettle, sauté the bacon until golden brown. Remove the cooked bacon and set aside. Drain off all but 2 T of the rendered fat, setting the extra aside. Keep the flavorful "drippings" in the bottom of the skillet. Add the diced onion to the pan and turn heat to medium, cover and let braise for about 5 minutes to soften the onion.

Add another 1 T of the reserved bacon fat to the pan along with the sliced mushrooms, raise heat to high and cook stirring until the mushrooms begin to release moisture. 

Add the lentils, broth/stock, water, carrots, garlic salt, canned diced tomatoes, crushed thyme leaves, and fresh ground pepper.  

Simmer for 1 hour, add kale and the reserved bacon and simmer an additional 30 - 45 minutes or until cooked to your liking. Check for seasonings, adding salt if needed. 

To serve, place a spoonful of cooked brown rice in the bottom of the soup bowl, and ladle the Lentil and Mushroom Soup with Kale and Bacon over the top. 

Storage options for Lentil and Mushroom Soup with Kale and Bacon. Store covered in the refrigerator for up to three days. You may freeze for longer storage, simply thaw in the refrigerator before reheating. 

UPDATE:  For your convenience, a "copy and paste" version of Lentil and Mushroom Soup with Kale and Bacon has been included below. 

You may also enjoy: 

Creamy Potato and Celery Soup. 

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Printable "copy and paste" version:

Lentil and Mushroom Soup with Kale and Bacon
by the seat of my pants!

UPDATED: 09.28.2024

8 - 10 slices bacon - you may also use diced ham
1 large onion - diced
1 pound mushrooms - sliced
2 - 3 carrots - peeled and diced
1 16 oz. can diced tomatoes
1 qt. chicken, ham, or bone broth
1 qt. water
1 1/2 c lentils rinsed and drained
2 t thyme leaves, crumbled
1 1/2 t garlic salt

salt if needed 

1/2 bunch kale, washed, drained, and cut into 1" pieces

Cooked brown rice for serving

Peel the carrots and the onion, dice, and set aside. Slice the mushrooms, set aside, and lastly cut the kale into bite-sized pieces and set aside. 

Using the same cutting board, dice the bacon. 

In the soup kettle, sauté the bacon until golden brown. Remove the cooked bacon and set aside. Drain off all but 2 T of the rendered fat, setting the extra aside. Keep the flavorful "drippings" in the bottom of the skillet. Add the diced onion to the pan and turn heat to medium, cover and let braise for about 5 minutes to soften the onion.

Add another 1 T of the reserved bacon fat to the pan along with the sliced mushrooms, raise heat to high and cook stirring until the mushrooms begin to release moisture. 

Add the lentils, broth/stock, water, carrots, garlic salt, canned diced tomatoes, crushed thyme leaves, and fresh ground pepper.  Simmer for 1 hour, add kale and the reserved bacon and simmer an additional 30 - 45 minutes or until cooked to your liking. Check for seasonings, adding salt if needed. 

To serve, place a spoonful of cooked brown rice in the bottom of the soup bowl, and ladle the Lentil and Mushroom Soup with Kale and Bacon over the top. 

Storage options for Lentil and Mushroom Soup with Kale and Bacon. Store covered in the refrigerator for up to three days. You may freeze for longer storage, simply thaw in the refrigerator before reheating.

 

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