Soups and stews · 30 min
Red Lentil Soup with Bacon, Cabbage, Carrots, Celery & Garlic Toast
- 30 min
- 2–6 servings
- 672 kcal / serving
A hearty red lentil soup with bacon, cabbage, carrots, and celery, finished with garlic–toasted buns. It comes together quickly on a weeknight and yields a cozy, satisfying broth with tender lentils and crisp-tender vegetables.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 4 slicesbacon
- 1 mediumcarrot
- 1 stickcelery
- 24 fl ozchicken or vegetable broth
- 3 clovesgarlic
- ½ medium headnapa cabbage
- 2whole grain buns or rolls
- ½ mediumyellow onion
- carrots
- yellow onions
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, red lentils, dried, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · oven mitts · spatula · stirring spoon · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 mediumcarrot
- 1 stickcelery
- 3 clovesgarlic
- ½ medium headnapa cabbage
- ½ mediumyellow onion
- carrots
- yellow onions
Meat & seafood
- 4 slicesbacon
Bakery & bread
- 2whole grain buns or rolls
Pantry & dry goods
- 24 fl ozchicken or vegetable broth
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| bacon | 4 slices | 8 slices | 12 slices |
| carrot | 1 medium | 2 medium | 3 medium |
| celery | 1 stick | 2 sticks | 3 sticks |
| chicken or vegetable broth | 24 fl oz | 48 fl oz | 72 fl oz |
| garlic | 3 cloves | 6 cloves | 9 cloves |
| napa cabbage | ½ medium head | 1 medium head | 1 ½ medium heads |
| whole grain buns or rolls | 2 | 4 | 6 |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry all fresh produce, then prep by dicing the carrot and celery, followed by onions and garlic.
- In a medium saucepan, render the bacon over medium heat until it releases fat and starts to brown, about 3 minutes.
- Rinse the lentils in a colander and let them drain while the bacon cooks.
- Add the chopped vegetables and Italian seasoning, plus salt and pepper to taste, and cook until the vegetables soften, about 5 minutes.
- Stir in the cabbage, lentils, and broth. Bring to a simmer, then reduce heat and simmer until the lentils are tender, about 15 minutes.
- Meanwhile, set the oven to broil on high and position the rack close to the top. Mince additional garlic.
- Slice the buns in half, lay them cut-side up on a baking sheet, drizzle with oil, sprinkle with garlic and spices, and toast briefly until golden, 1–2 minutes. Serve the soup with the garlic-toasted buns on the side.
Two tips
- Prep the cabbage and garlic ahead if you like; keep them in the fridge until you’re ready to cook.
- For a heartier bite, toast the buns in olive oil with a pinch of salt and serve alongside the soup.
Nutrition per serving
- Calories
- 672 kcal
- Protein
- 35 g
- Carbs
- 67 g
- Fat
- 32 g
- Fiber
- 12 g
- Sodium
- 748 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.