Creamy Lentil Bacon Topped Soup Recipes

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CREAMY LENTIL BACON-TOPPED SOUP



Creamy Lentil Bacon-Topped Soup image

Make and share this Creamy Lentil Bacon-Topped Soup recipe from Food.com.

Provided by CaliforniaJan

Categories     Grains

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

3 slices bacon
2 cups leeks, chopped
1 cup onion, chopped
5 cups chicken broth
2 cups baking potatoes, peeled and chopped
1 cup dried lentils
3/4 cup carrot, chopped
1 teaspoon salt
1/2 cup half-and-half
2 tablespoons dry sherry

Steps:

  • Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Ad leek and onion to pan; saute 4 minutes. Add broth, potato, lentils, carrot, and salt; bring to a boil. Cover, reduce heat and simmer 1 hour or until vegetables are tender. Place vegetable mixture in blender or food processor; process until smooth. Return pureed mixture to pan; stir in half and half and sherry. Cook until thoroughly heated. Sprinkle with bacon.

Nutrition Facts : Calories 274.7, Fat 5.8, SaturatedFat 2.5, Cholesterol 10.2, Sodium 1073.7, Carbohydrate 39.7, Fiber 12.1, Sugar 4.8, Protein 15.3

CREAMY LENTIL & SPINACH SOUP WITH BACON



Creamy lentil & spinach soup with bacon image

A smooth, blended soup served with crispy bacon topping - a luxurious and warming bowl of goodness

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 9

2 tbsp olive oil , plus extra for frying
2 onions , finely chopped
2 carrots , finely chopped
2 celery sticks, finely chopped
140g green lentil
1 ½l weak vegetable stock
200g bag baby spinach
4 tbsp double cream , plus a drizzle to serve
6 rashers smoked streaky bacon

Steps:

  • Put the oil, onions, carrots and celery in a large saucepan, and cook for about 10 mins to soften.
  • Stir in the lentils and pour in the stock. Bring to the boil, then turn down and simmer for 30-35 mins or until the lentils are soft, topping up with water if the mixture begins to dry out. Pop in the spinach and cook for a few mins more, until wilted. Blitz the soup until smooth, then stir through the cream and season. Keep the soup warm over a low heat.
  • Heat a little oil in a non-stick pan over a medium heat. Add the bacon and fry until crisp and golden. Ladle the soup into bowls, drizzle with a little cream and crumble over the crispy bacon.

Nutrition Facts : Calories 479 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 2.2 milligram of sodium

SLOW COOKER LENTIL SOUP WITH BACON



Slow Cooker Lentil Soup with Bacon image

This recipe is so cheap and so basic it will please anyone's empty belly, great for the cold, wet winters (even dry ones), and smells so delectable while cooking. Feel free to adjust the seasoning to your own liking. Serve with corn bread.

Provided by Jen Vanleeuwen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 5h15m

Yield 8

Number Of Ingredients 6

1 (16 ounce) package dry lentils
6 cups water, or as needed
1 bay leaf
1 onion, chopped
½ (16 ounce) package bacon, chopped, or more to taste
garlic powder

Steps:

  • Rinse lentils well under cold running water. Drain and transfer to a slow cooker. Pour in water until water level is twice as high as lentils. Add bay leaf and set slow cooker to High.
  • Meanwhile, heat onion and bacon in a skillet over medium heat. Cook until bacon is crispy, 5 to 10 minutes. Season with garlic powder and transfer bacon-onion mixture to the slow cooker.
  • Cook on High until lentils are tender, about 5 hours.

Nutrition Facts : Calories 259.5 calories, Carbohydrate 36.5 g, Cholesterol 10.2 mg, Fat 4.5 g, Fiber 17.6 g, Protein 18.2 g, SaturatedFat 1.4 g, Sodium 223.5 mg, Sugar 2.4 g

CREAM OF LENTIL SOUP



Cream of Lentil Soup image

Lentil lovers will want a second bowl of this nourishing soup with a subtle touch of curry. It looks particularly appealing thanks to the color added by the fresh spinach. -Kim Russell, North Wales, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 17

6 cups reduced-sodium chicken broth or vegetable broth, divided
2 cups dried lentils, rinsed
1 bay leaf
1 whole clove
1 medium red onion, chopped
2 celery ribs, chopped
2 tablespoons butter
2 medium carrots, chopped
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon curry powder
1/8 teaspoon pepper
2 garlic cloves, minced
3 cups coarsely chopped fresh spinach
2 cups heavy whipping cream
1 tablespoon lemon juice
1/3 cup minced fresh parsley

Steps:

  • In a large saucepan, combine the 4 cups of broth, lentils, bay leaf and clove. Bring to a boil. Reduce heat; cover and simmer until lentils are tender, 25-30 minutes., Meanwhile, in a Dutch oven, saute onion and celery in butter until crisp-tender. Add the carrots, salt, sugar, curry powder and pepper; saute until vegetables are tender, 2-3 minutes longer . Add garlic; cook for 1 minute., Drain lentils; discard broth, bay leaf and clove. Add lentils to vegetable mixture. Stir in the spinach, remaining 2 cups broth, cream, lemon juice and parsley; cook over low heat until heated through and spinach is wilted.

Nutrition Facts : Calories 344 calories, Fat 20g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 635mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 5g fiber), Protein 13g protein.

COMPLEX AND CREAMY LENTIL & BACON SOUP



Complex and Creamy Lentil & Bacon Soup image

I wanted to do a lentil bacon soup but I had the idea of something smooth. I took a basic sauce and blended it in with some vegetables, stock and spices. Actually I don't know if this has been done before...Anyway; the result, a weird recipe yet delicious. At least is what I thought when coming for the second plate...Now, it has nice little flavour surprises that release in your mouth when you start to taste. Instead of stock cube, you can use your own stock or bouillon, the idea is to give some background to the flavour. At the end, you can always add as much bacon as you want. Is my first recipe, and I hope you will enjoy it as I did. Salud!

Provided by Purpurea

Categories     Pork

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 19

4 cups water
1 cup green lentils or 1 cup brown lentils
1 medium onion
3 garlic cloves
1 (400 g) can chopped tomatoes
1 tablespoon olive oil
1 small beetroot (raw)
1 medium carrot
1 medium potato
1 teaspoon cumin
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon cinnamon
1 chicken stock cube
6 whole black peppercorns
4 cloves
4 slices rindless smoked streaky bacon
4 tablespoons double cream (as a garnishing touch) (optional)

Steps:

  • Chop onion and garlic finely. Saute -medium heat- in olive oil for 5 minutes. If it starts to burn, sprinkle some water.
  • Add the cumin to the onion. Saute for 2 more minutes.
  • Apart, in a deep pan, put the lentils with the water and bring to boil. Boil vigorously for 10 minutes.
  • Whilst the lentils are boiling, add the tomatoes to the onion sauce. Bring the heat to low and simmer for 7 to 10 minutes.
  • Add the basil, thyme, paprika, cloves and pepper to the sauce.
  • Meanwhile, dice the beetroot, potato and carrot.
  • When the 10 minutes of the boiling lentils have concluded, add the remaining vegetables. Bring the heat low to simmer.
  • Add the sauce to the lentils.
  • Add the cube of chicken stock.
  • Simmer for 20 minutes.
  • Turn the heat off and blend. If the blender is too full you can do it in two batches. Remember: is a hot soup, so it will tend to be explosive in the blender.
  • Bring back to the pan.
  • If the cream is too thick, add more water to make the soup the desired consistency.
  • Chop the bacon in pieces.
  • In a pan, fry it without oil until golden/brown.
  • When serving the soup, add the pieces of bacon to every dish. Stir them inches
  • Sprinkle each dish with a tablespoon of doublecream.
  • Voilá!

Nutrition Facts : Calories 793.5, Fat 29.4, SaturatedFat 8.1, Cholesterol 31.1, Sodium 1030.9, Carbohydrate 99.6, Fiber 37.5, Sugar 14, Protein 36.3

LENTIL, BACON AND BEAN SOUP



Lentil, Bacon and Bean Soup image

This quick soup feels extra cozy with lots of lentils and a touch of smoky, bacony goodness. You might want to cook up extra-I think it's even better the next day! -Janie Zirbser, Mullica Hill, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

4 bacon strips, chopped
6 medium carrots, chopped
2 small onions, diced
2 tablespoons tomato paste
2 garlic cloves, minced
1 teaspoon minced fresh thyme
1/2 teaspoon pepper
5 cups chicken stock
1 cup dry white wine or additional chicken stock
2 cans (15 to 16 ounces each) butter beans, rinsed and drained
2 cans (15 ounces each ) lentils, rinsed and drained
Fresh thyme sprigs, optional

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir carrots and onions in bacon drippings until crisp-tender, 3-4 minutes. Add tomato paste, garlic, thyme and pepper; cook 1 minute longer., Add stock and wine; increase heat to medium-high. Cook 2 minutes, stirring to loosen browned bits from pan. Stir in butter beans, lentils and bacon. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Uncover; continue simmering until vegetables are tender, 15-20 minutes. Garnish with thyme sprigs if desired.

Nutrition Facts : Calories 271 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 672mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 13g fiber), Protein 18g protein. Diabetic Exchanges

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