Introduction

If you love the rich, creamy flavors of the viral Marry Me Chicken recipe, you’ll adore this Marry Me Red Lentil Soup. Packed with smoky bacon, sun-dried tomatoes, and roasted red peppers, it’s a hearty and protein-rich soup with a luxurious coconut milk finish. Perfect for cozy nights and meal prep alike, each spoonful is sure to warm your soul.

A bowl filled with a thick, creamy orange soup that has a slightly chunky texture. On one side of the bowl, there is a small piece of torn bread resting on the soup's surface. One section of the soup is topped with finely chopped green herbs, another part has crispy brown bacon bits, and the other side is covered with a generous layer of grated white cheese. The bowl is placed on a wooden board with some crumbs and salt scattered nearby, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 strips of bacon, chopped (trim excess fat if desired)

2 tablespoons oil from sun-dried tomato jar

1 cup jarred sun-dried tomatoes, chopped

1 cup roasted red peppers, chopped

1 medium onion, diced

2 tablespoons tomato paste

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1/4 teaspoon red pepper flakes (optional)

4 cups vegetable or chicken broth

1 cup red lentils, rinsed

1 (14 oz) can full-fat coconut milk, shaken

1/2 cup freshly grated Parmigiano Reggiano cheese

2 tablespoons fresh chives, chopped (for garnish)

Salt to taste

Instructions

Step 1: Pour the oil from the sun-dried tomato jar into a large pot and heat over medium. Add the chopped bacon and cook until crisp, stirring frequently. Remove bacon with a slotted spoon and set aside, leaving the rendered fat and oil in the pot.

Step 2: Add diced onion, chopped sun-dried tomatoes, and roasted red peppers to the pot. Sauté until softened, about 5-7 minutes, scraping up any browned bits from the bacon for extra flavor.

Step 3: Stir in the tomato paste, garlic, oregano, thyme, and red pepper flakes. Cook for 1-2 minutes until fragrant. Add a splash of broth if the mixture is too thick or sticky. Pour in the remaining broth and bring to a simmer.

Step 4: Use an immersion blender to partially blend the soup until mostly smooth but still a bit textured. If using a regular blender, carefully blend in batches and return soup to the pot. Stir in the rinsed red lentils and simmer gently for 15 minutes, tasting near the end to ensure lentils are tender but not mushy.

Step 5: Stir in coconut milk, crispy bacon, and grated Parmigiano Reggiano cheese. Season with salt to taste. Garnish with chopped chives before serving. The soup should be creamy and saucy, easily falling from the spoon.

Tips & Variations

Use oil-packed sun-dried tomatoes for richer flavor and to sauté the bacon and veggies.

Substitute pancetta or thick Canadian bacon if preferred for smoky savoriness.

If you can’t find red lentils, yellow lentils work similarly; brown or black lentils will require longer cooking and more broth.

To make it dairy-free, omit the Parmigiano or replace with a vegan cheese alternative.

For a creamier texture with a dairy touch, swap coconut milk 1:1 with heavy cream.

FAQs

Can I make this soup vegan?

Yes, simply omit the bacon and replace the Parmigiano with a vegan cheese or nutritional yeast for a similar savory depth. The coconut milk keeps it creamy without dairy.

How can I adjust the soup’s thickness?

If the soup is too thick after cooking, add warm broth or water a little at a time until you reach your desired consistency. Conversely, simmer uncovered longer to thicken the soup.