Creamy Lentil Bacon Topped Soup Recipes

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

Ingredients

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

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

Ingredients

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

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