This Deer Bacon and Lentil Soup is a hearty, flavorful bowl that perfectly balances smoky meatiness with nutritious lentils.
Packed with plant-based protein, fiber, and essential vitamins, it’s a low-carb, satisfying choice for a wholesome meal.
Quick to prepare, rich in good fats from olive oil and bacon, and perfect for meal prep, this soup is ideal for everyday dinners that warm both body and soul.
Protein-Packed Venison Lentil Stew
Equipment
- 6-quart Dutch oven
- Slotted spoon
- Cutting Board
- Chef’s Knife
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
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 oz 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
- Crisp the Deer Bacon: Begin by heating a 6-quart Dutch oven over medium-high heat on your stovetop. Add the chopped deer bacon slices carefully. Allow them to cook for about 4 minutes, stirring occasionally, until they start to crisp and release their smoky aroma. If using regular pork bacon instead, extend the cooking time to about 8 minutes. Once the bacon is golden and slightly crisp, use a slotted spoon to transfer it to a plate lined with paper towels. This helps remove excess fat and ensures the bacon stays crisp for later.
- Sauté Aromatics and Vegetables: In the same Dutch oven, add 2 tablespoons of olive oil to the residual bacon fat. Then add the diced yellow onion, celery, and baby carrots. Sprinkle in ¼ teaspoon of salt and ¼ teaspoon of black pepper. Cook over medium heat, stirring occasionally, until the onions become soft, translucent, and slightly fragrant—this should take roughly 7 minutes. Sautéing these vegetables first builds a rich flavor base for your soup.
- Add Garlic and Build Aroma: Once the vegetables are tender, add 2 tablespoons of minced garlic to the pot. Stir continuously for about 1 minute. Be careful not to let the garlic brown, as this can create a bitter taste. This step infuses the soup with a deep, savory aroma that complements both the bacon and lentils.
- Incorporate Tomatoes and Broth: Add the entire can of fire-roasted diced tomatoes, including the juice, to the Dutch oven. Pour in 6 cups of chicken broth. Stir gently to combine all the ingredients. The tomatoes add a slight tang and natural sweetness, while the chicken broth provides a rich, savory base for the lentils to cook in.
- Mix in Lentils and Seasonings: Add 1 cup of lentils to the pot, followed by 1 teaspoon of Herbes de Provence and 1 packet of Sazon Goya seasoning. Stir thoroughly to distribute the spices evenly. These seasonings bring depth, complexity, and a hint of herbal fragrance, perfectly balancing the smoky bacon and earthy lentils.
- Reintroduce the Bacon: Chop the cooked bacon into smaller pieces if necessary, reserving ¼ cup for garnish. Add the remaining bacon back into the soup, stirring to combine. This ensures that every spoonful is infused with smoky, savory flavor.
- Simmer for Flavor Development: Reduce the heat to low and allow the soup to simmer uncovered for about 30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking. During this time, the flavors meld beautifully—the lentils absorb the smokiness of the bacon and the richness of the broth, creating a comforting and hearty soup.
- Final Seasoning Adjustments: Taste the soup and adjust seasoning if necessary, adding extra salt, pepper, or spices according to your preference. This is the final opportunity to ensure the soup is perfectly balanced in flavor.
- Garnish and Serve: Ladle the soup into bowls, then sprinkle the reserved bacon and ¼ cup of chopped fresh parsley on top. The parsley adds a burst of freshness and color, while the bacon garnish adds an extra layer of crispy texture. If the soup has thickened too much while sitting, thin it with a little water or broth to reach your desired consistency.
- Enjoy Warm and Hearty: Serve your Deer Bacon and Lentil Soup hot, alongside crusty bread or a fresh side salad for a complete, satisfying meal. This soup is perfect for weeknight dinners, meal prep, or cozy winter evenings when you need warmth and nourishment in a single bowl.
Notes
- Use fresh, high-quality ingredients for the best flavor and texture.
- Choose fire-roasted diced tomatoes to add a subtle smoky sweetness that complements the bacon.
- Rinse lentils thoroughly before cooking; pre-soaking is not necessary.
- Cook lentils carefully: overcooking makes them mushy, undercooking leaves them too firm.
- Reserve a portion of cooked bacon for garnish to add crispness and visual appeal.
Chef’s Secrets: Enhancing Flavor And Texture
To elevate this soup to restaurant-quality flavor, start by rendering the bacon slowly over medium heat rather than rushing it.
This draws out the smoky fat without burning, creating a richer base for the vegetables.
Sautéing the onions, celery, and carrots until translucent develops natural sweetness and depth.
Adding garlic just before liquids preserves its aromatic intensity. For an extra layer of umami, consider finishing with a splash of balsamic vinegar or a teaspoon of smoked paprika.
Stirring in fresh parsley at the end brightens the overall flavor and adds a touch of freshness to each spoonful.
Serving Suggestions: Perfect Accompaniments To Serve
This hearty soup pairs beautifully with simple sides that balance its richness.
A slice of crusty bread or a warm baguette is perfect for soaking up the flavorful broth.
A crisp green salad with a light vinaigrette provides a refreshing contrast, while roasted root vegetables can create a more substantial meal.
For a cozy winter dinner, serve the soup in deep bowls with a sprinkle of extra bacon and parsley on top.
It also works wonderfully as a meal prep option: portion into airtight containers for easy lunches or dinners throughout the week.
Storage Tips: Keeping Soup Fresh Longer
This soup stores exceptionally well in the refrigerator for up to 4 days.
Allow it to cool completely before transferring it to airtight containers to maintain flavor and prevent condensation.
For longer storage, freeze in portions for up to 3 months; when reheating, thaw overnight in the fridge and gently warm on the stovetop, adding a little water or broth if it has thickened.
Always garnish with fresh parsley and reserved bacon just before serving to maintain crispness and vibrant color.
Frequently Asked Questions
1. Can I use regular bacon instead of deer bacon?
Yes! Regular pork bacon works perfectly. Adjust the cooking time slightly to ensure it crisps fully, usually about 8 minutes.
The smoky flavor may differ slightly, but the soup will remain delicious.
2. Do I need to soak the lentils beforehand?
No soaking is required. Rinsing lentils thoroughly before cooking is enough to remove any dust or grit.
Lentils cook evenly and quickly without soaking, making this recipe convenient for weeknight meals.
3. Can I make this soup vegetarian or vegan?
Absolutely. Replace deer bacon with smoked tempeh, vegan bacon, or omit entirely.
Use vegetable broth instead of chicken broth for a plant-based version while keeping the soup flavorful and hearty.
4. How can I adjust the thickness of the soup?
The soup thickens as it sits. If it becomes too thick, simply add a splash of water or broth while reheating.
For a creamier consistency, you can lightly blend a portion of the soup before serving.
5. Can this soup be made ahead of time?
Yes! The flavors actually improve if made a day in advance.
Store in the refrigerator for up to 4 days or freeze in portions for up to 3 months. Reheat gently on the stove to retain texture and taste.
