This Deer Bacon and Lentil Soup is amazing and will help chase away the chill during this last month of winter! It's sensationally delicious, ridiculously easy and will convert those who normally don't like lentils - like my wife!
My version of a lentil soup is loaded with both French & Latin spices, tender lentils, carrots, onion, and celery all simmered with fire-roasted tomatoes and chicken broth. And to add my own wild game flare, I add some of my homemade deer bacon.
This deer bacon and lentil soup is super flavorful and layered with hearty textures that will make your taste buds appreciate every spoonful. I love this Deer Bacon and Lentil Soup recipe because it takes less than an hour to make and makes great leftovers to meal prep for a busy week ahead. Grab a spoon and get ready to enjoy every savory bite of this delicious Deer Bacon and Lentil Soup!
What Are Lentils?
Lentils are a type of plant called a legume. Beans, chickpeas, fresh peas, sugar snap peas and snow peas are also legumes. Lentils are higher in protein compared to beans. And while some legumes like soybeans are high in fat, lentils are very low in fat.
Lentils and beans are both types of legumes. While a lentil isn't a bean, they both belong to the same family. And legumes are a type of vegetable. Therefore, lentils are a type of vegetable too.
Substitute for Deer Bacon
If you don't want to use homemade deer bacon (ground and formed venison bacon), you can easily substitute store-bought pork bacon.
How to Make Deer Bacon And Lentil Soup
1. Fry deer bacon in a 6-quart Dutch oven on stovetop burner over medium-high heat for about 4 minutes. (If you are using traditional pork bacon, fry for about 8 minutes).
2. Use a slotted spoon to remove cooked bacon and transfer to a plate for later.
3. To the Dutch oven, add olive oil, onion, celery, carrots, salt & pepper, and cook, stirring occasionally, until the onions are soft and translucent, about 7 minutes.
4. Add garlic and sauté another 1 minute.
5. Add tomatoes (with the juice), chicken broth, lentils, Herbes de Provence, and Sazon Goya and bring to a boil.
6. Chop bacon on a cutting board, reserve ¼ cup to garnish the soup, and add remaining bacon to the soup and mix well.
7. Reduce heat to low and simmer, uncovered, for about 30 minutes until lentils are tender.
8. Garnish with remaining deer bacon and chopped parsley and serve. (Note: The soup may thicken as it sits; thin with a bit of water if necessary.)
More Ground Venison Recipes
- Sloppy Joe Mac and Cheese
- Best Ever Venison Cheeseburger
- Jalapeno Popper Venison Flautas
- Venison Sloppy Joes
- Venison Cheeseburger Sliders
Come Deer Hunting in North Dakota
If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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DID YOU MAKE THIS RECIPE
If you make this Deer Bacon and Lentil Soup Recipe, tag @wildgameandfish so I can share it on my Instagram stories.
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The Best Deer Bacon and Lentil Soup
Ingredients
- 8 slices deer bacon, chopped
- 2 Tablespoons olive oil
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 20 baby carrots, diced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons minced garlic
- 1 14.5 ounce can fire-roasted diced tomatoes
- 6 cups chicken broth
- 1 cup lentils
- 1 teaspoon Herbes de Provence
- 1 packet Sazon Goya seasoning
- ¼ cup fresh parsley leaves, chopped
Instructions
- Fry deer bacon in a 6-quart Dutch oven on stovetop burner over medium-high heat for about 4 minutes. (If you are using traditional pork bacon, fry for about 8 minutes).
- Use a slotted spoon to remove cooked bacon and transfer to a plate for later.
- To the Dutch oven, add olive oil, onion, celery, carrots, salt & pepper, and cook, stirring occasionally, until the onions are soft and translucent, about 7 minutes.
- Add garlic and sauté another 1 minute.
- Add tomatoes (with the juice), chicken broth, lentils, Herbes de Provence, and Sazon Goya and bring to a boil.
- Chop bacon on a cutting board, reserve ¼ cup to garnish the soup, and add remaining bacon to the soup and mix well.
- Reduce heat to low and simmer, uncovered, for about 30 minutes until lentils are tender.
- Garnish with remaining deer bacon and chopped parsley and serve. (Note: The soup may thicken as it sits; thin with a bit of water if necessary.)
THERESA DESSONVILLE says
We have made this soup several times, yummy and hearty- and extra bonus- the kids love it too!
Jeff Benda says
Thanks Theresa! So glad you love it as much as we do!