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Photo of Smokey bacon, lentil and silverbeet soup by WW

Smokey bacon, lentil and silverbeet soup

Total Time
1 hr 5 min
20 min
45 min
Both paprika and bacon add a smoky richness to this hearty soup.


Olive oil

1 tbs

Dark rye bread

2 slice(s), (2x35g), torn

Shortcut bacon

72 g, (Buy 80g) fat trimmed, coarsely chopped

Red onion

1 large, finely chopped


1 large, finely chopped


2 stick(s), finely chopped


2 clove(s), crushed

Smoked paprika

1 tsp

Ground cumin

1 tsp

Salt reduced chicken stock

3 cup(s), (750ml)

Canned diced tomatoes

400 g

Dry lentils

½ cup(s), (100g) French-style green variety, rinsed, drained


4 cup(s), (2 leaves) stalks discarded, leaves chopped


  1. Heat 1 teaspoon oil in a large saucepan over medium heat. Cook bread, stirring, for 2 minutes or until golden. Transfer croutons to a plate lined with paper towel.
  2. Heat remaining oil in same pan over medium heat. Cook bacon, onion, carrot and celery, stirring, for 5 minutes or until softened. Add garlic, paprika and cumin and cook, stirring, for 1 minute or until fragrant.
  3. Add stock, 2 cups (500ml) water, tomatoes and lentils and bring to the boil. Reduce heat and simmer, partially covered, for 30 minutes or until lentils are tender.
  4. Add silverbeet and simmer, uncovered, for 2 minutes or until just wilted. Serve soup sprinkled with croutons.


TIP: Store any leftovers (without croutons) in an airtight container in the fridge for up to 2 days, or freeze for up to 3 months. Reheat in the microwave or in a saucepan on the stovetop, adding a little water if too thick.