Lentil Bacon And Bean Soup Recipes

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LENTIL & BACON SOUP



Lentil & bacon soup image

Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping

Provided by Caroline Hire - Food writer

Categories     Lunch, Soup

Time 35m

Number Of Ingredients 10

1 tbsp olive oil
1 onion, diced
2 x 70g packs pancetta cubes
1 carrot (about 120g), finely diced
1 tsp ground cumin
½ tsp turmeric
2 garlic cloves, finely chopped
1 chilli, sliced
2 low-salt stock cubes
250g red lentils, rinsed

Steps:

  • Heat the olive oil in a large saucepan. Add the onion, 1 pack of pancetta and the carrot. Cook on a low to medium heat for 10 minutes until the onions are soft.
  • Add the cumin, turmeric, garlic and chilli and cook for a further 1 - 2 minutes until the aromas are released.
  • Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren't sticking.
  • Meanwhile, fry the remaining lardons in a small frying pan for about 10 minutes until crispy. You don't need to add any oil as plenty will run from the pancetta.
  • Serve the soup with a sprinkle of crispy lardons on top.

Nutrition Facts : Calories 493 calories, Fat 19.1 grams fat, SaturatedFat 6.6 grams saturated fat, Carbohydrate 50.6 grams carbohydrates, Sugar 7.3 grams sugar, Fiber 7.7 grams fiber, Protein 29.5 grams protein, Sodium 1.6 milligram of sodium

HEARTY LENTIL AND WHITE BEAN SOUP



Hearty Lentil and White Bean Soup image

So hearty, healthy and easy with just 213 calories per serving! You can also make this on any given weeknight, and the leftovers reheat very well! With the Parmesan rinds, this soup is bursting with just so much flavor!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings (10 cups)

Number Of Ingredients 14

3 slices bacon, diced
1 sweet onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
3 sprigs fresh thyme
2 bay leaves
5 cups chicken stock
1/2 cup brown lentils*
1/4 cup dry white wine*
2 (3-inch) Parmesan cheese rinds
Kosher salt and freshly ground black pepper
2 (15.5 ounce) cans cannellini beans, rinsed and drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat, reserving 2 tablespoons in the stockpot; transfer bacon to a paper towel-lined plate. Add onion and carrot, and cook, stirring occasionally, until onions are translucent, about 3-4 minutes. Stir in garlic, thyme and bay leaves until fragrant, about 1 minute. Stir in chicken stock, lentils, wine and Parmesan rinds; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until lentils are almost tender, about 12-15 minutes. Stir in cannellini beans and tomatoes until lentils are completely tender, about 10-15 minutes more. Serve immediately with bacon, garnished with parsley, if desired.

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

BACON LENTIL SOUP



Bacon Lentil Soup image

I don't remember exactly where I got this recipe, but I found it when I was looking for a way to use up leftover bacon. This is a great fall or winter dish. Serve with some Parmesan cheese toasts. It is even better the 2nd day!

Provided by dicentra

Categories     Lentil

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 slice bacon, chopped
2 minced garlic cloves
7 cups chicken stock
2 cups dried brown lentils
1/2 teaspoon dried thyme
1 bay leaf

Steps:

  • Combine onion, celery carrot, bacon and garlic in a large pan. Stir over medium heat on med-high for two minutes.
  • Reduce heat to med-low and cover. Continue to cook until the veggies are tender; about 7 minutes.
  • Uncover and add broth, lentils, thyme and bay leaf and bring to a boil.
  • Reduce heat and simmer uncovered until the lentils are tender, stirring occasionally; about 30-45 minutes.
  • Discard bay leaf and serve.

Nutrition Facts : Calories 534.6, Fat 8.7, SaturatedFat 2.4, Cholesterol 16.4, Sodium 674.1, Carbohydrate 76.9, Fiber 30.2, Sugar 10.3, Protein 36.5

LENTIL & BACON SOUP



Lentil & Bacon Soup image

Wonderful on a cold snowy night served with homemade cornbread with maple butter and fried potatoes.

Provided by Karen From Colorado

Categories     Lentil

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb dried lentils
8 cups cold water
1 (16 ounce) can tomatoes, chopped
4 -5 slices bacon, cut up
1 medium onion, chopped
2 medium carrots, chopped
3 teaspoons parsley
2 teaspoons wine vinegar
1 garlic clove, minced
2 teaspoons salt
1 teaspoon dried oregano
1/4 teaspoon pepper
1 large bay leaf

Steps:

  • Combine all ingredients in a Dutch oven.
  • Cover and simmer for 45 minutes.

Nutrition Facts : Calories 241.9, Fat 2.6, SaturatedFat 0.7, Cholesterol 2.7, Sodium 639.5, Carbohydrate 39.4, Fiber 18.8, Sugar 4, Protein 16

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

LENTIL SOUP WITH BACON



Lentil Soup With Bacon image

Make and share this Lentil Soup With Bacon recipe from Food.com.

Provided by Boomette

Categories     Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 slices bacon, chopped
1 onion, chopped
2 carrots, sliced
1 1/2 cups dry green lentils, rinsed
6 cups chicken broth
1 bay leaf
1 teaspoon cumin
1/4 cup fresh parsley, chopped

Steps:

  • In a saucepan, brown the bacon. Remove the bacon and set aside.
  • Add onion and carrots, cook 5 minutes.
  • Add lentils, chicken broth and bay leaf.
  • Let simmer 25 to 30 minutes.
  • Add the bacon, cumin and parsley.

BEEF, BACON AND LENTIL SOUP



Beef, Bacon and Lentil Soup image

This is from a free Penzey's recipe card. I haven't tried it yet, but am typing it here for safekeeping.

Provided by Michelle Berteig

Categories     Pork

Time 2h40m

Yield 10 serving(s)

Number Of Ingredients 15

1 1/2 cups dried lentils
5 cups cold water
8 ounces bacon, diced
1 lb ground chuck
1 large onion, chopped
1/2 cup chopped bell pepper
1 large carrot, chopped
1 large tomatoes, chopped
1 1/2 tablespoons butter
1 1/2 tablespoons flour
2 cups warm water
1 teaspoon beef base or 1 beef bouillon cube
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons vinegar

Steps:

  • Dissolve the beef soup base or the beef bouillon cube in the warm water.
  • Combine the lentils and the cold water in a soup pot and bring to a boil.
  • Lower the heat, cover, and simmer for 45 minutes.
  • While the lentils are cooking, cook the bacon in a skillet and drain on a plate lined with paper towels. Discard the bacon drippings.
  • Add the ground chuck to the skillet and brown. Drain well.
  • Add the beef, bacon and vegetables to the lentils.
  • Melt the butter in the skillet, add the flour, salt, pepper, and vinegar. Cook, stirring constantly, until thickened and bubbly, about 3 minutes.
  • Add the water/soup base mixture, stir well to blend, then add to the soup pot and bring to a boil.
  • Lower the heat, cover, and simmer for 1 1/2 to 2 hours or until the flavors are well-blended.

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