LENTIL & BACON SOUP
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
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
LENTIL SOUP WITH PANCETTA
Provided by Sarah Walker Caron
Time 1h35m
Number Of Ingredients 13
Steps:
- In a stockpot set over medium heat, brown the pancetta (about 7-10 minutes). Using a slotted spoon, remove the pancetta from the stockpot to a bowl, leaving the rendered fat.
- Add the onions, carrots and red pepper to the book. Cook, stirring frequently, until softened. The onions should be translucent (about 7-8 minutes).
- Stir the garlic, thyme, rosemary, tumeric, salt and pepper into the pan. Let cook for 1-2 minutes, until fragrant.
- Add the crushed tomatoes with their juices, lentils and water to the pan. Stir well. Bring to a boil, then cover and reduce heat to medium-low. Simmer for 1 hour.
- Stir the pancetta back into the pot. Enjoy.
PASTA WITH PANCETTA AND LENTILS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 7 minutes. Add the onion and cook until soft, about 2 minutes. Add the garlic and red pepper flakes and cook, stirring, until the garlic begins to brown, about 2 minutes. Stir in the lentils, then add the tomatoes, 2 cups water, the basil and 1/2 teaspoon salt. Increase the heat to medium high and bring the sauce to a boil; cook 3 minutes. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
- Add the pasta to the sauce along with half of the parmesan. Season with salt and toss. Divide among bowls; drizzle with olive oil and top with the remaining parmesan and more basil.
Nutrition Facts : Calories 650 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 30 milligrams, Sodium 1099 milligrams, Carbohydrate 91 grams, Fiber 14 grams, Protein 26 grams
LENTIL AND PANCETTA SOUP
From Cooking Light. Per 1 cup serving: 216 calories, 7 g fat, 10.5 g protein, 29.9 g carb, 4.2 g fiber, 6 mg cholesterol.
Provided by ratherbeswimmin
Categories Lentil
Time 3h6m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Add wheat berries to a large saucepan; cover with water--2 inches above berries.
- Bring to a boil; remove pan from heat.
- Cover and let stand 1 hour.
- Drain well; return wheat berries to pan.
- Cover again with water--2 inches above berries.
- Bring to a boil; lower heat and cook, partially covered, over medium-low heat for 45 minutes or until tender; drain and set aside.
- In a large pan, add 7 cups water and lentils; bring to a boil; partially cover pan, lower heat, and simmer 15 minutes.
- Add in pancetta, simmer 10 minutes or until lentils are tender.
- Drain lentil mixture over a bowl and reserve cooking liquid.
- Heat oil in a big Dutch oven over medium-high heat.
- Add in onion, carrot, and celery; stir/saute for 8 minutes.
- Add in Swiss chard; stir/saute for 5 minutes.
- Add in reserved cooking liquid, salt, and pepper; bring to a boil.
- Stir in wheat berries and lentil mixture; cook 1 minute or until well heated.
Nutrition Facts : Calories 99.3, Fat 1.3, SaturatedFat 0.2, Sodium 179.6, Carbohydrate 16.3, Fiber 7.4, Sugar 1.9, Protein 6.1
LENTILS WITH PANCETTA
Smaller lentils (like Castellucio) are preferred for this. Also, do not yield to the temptation to eat it hot; let the flavors meld and mellow for an hour or two. Adapted from Molto Gusto by Mario Batali and Mark Ladner, as reprinted by Caroline Russock at Serious Eats http://bit.ly/bjfQ92
Provided by DrGaellon
Categories Lentil
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the lentils in a medium pot. Add water to cover by 2" and bring to a simmer. Add the carrot, onion, celery, mustard and pancetta, and simmer until lentils are just tender, about 20 minutes. Remove and reserve 1/4 cup of cooking liquid; drain and discard the rest.
- Remove and discard the vegetables. Remove the pancetta, chop coarsely and return to the lentils. Add just enough reserved cooking liquid to moisten the lentils, then add oil, salt and pepper. Let stand at room temperature 1-2 hours to meld the flavors. (Can be refrigerated up to 3 days, but serve at room temperature.).
Nutrition Facts : Calories 99.5, Fat 4.9, SaturatedFat 0.7, Sodium 70.7, Carbohydrate 10.8, Fiber 3.9, Sugar 2.1, Protein 4
LENTIL SOUP IN BREAD BOWLS
Steps:
- Cook the pancetta in a heavy-bottomed 4- to 5-quart pot over medium heat, stirring occasionally with a wooden spoon, until crisp and the fat has rendered, about 10 minutes. Add the onion and jalapeño pepper. Season with salt and sweat until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. (Add a little oil if your pot seems dry.) Add the cumin and coriander. Add the tomato paste and cook, stirring, 1 to 2 minutes. Add the lentils, can of tomatoes, chicken stock and a pinch of salt. Stir to combine, then increase the heat to medium-high and bring to a boil. Cook for 2 to 3 minutes to marry the flavors. Reduce to a simmer and cover. Cook until the lentils are tender, start checking at 20 minutes. Continue cooking, uncovered, stirring to break down the lentils and thicken the soup, another 10 to 15 minutes. Taste and adjust the seasoning with salt and pepper.
- Serve in bowls with a drizzle of olive oil, a dollop of yogurt and fresh cilantro leaves, or use the bread bowls. If using the bread bowls, cut a circle around the top of each with a paring knife, then gently pull out the tops. Remove some of the bread innards and have as a snack. Fill each bread bowl with hot soup and garnish with a dollop of yogurt and fresh cilantro leaves.
- Combine the flour, milk powder, yeast and salt in the bowl of a stand mixer and whisk together. Add the water and oil and mix with the dough hook until a dough forms, scraping down the sides. Knead on medium-high speed until it pulls away from the side of the bowl and makes a smacking noise, 12 to 15 minutes. (The dough will be very sticky and soft, but do not add more flour.) Scrape out into a liberally oiled bowl, then toss to coat in the oil and cover in plastic. Allow to rise in a warm place until doubled in size, about 1 hour.
- Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
- Prepare a parchment or silicone mat-lined baking sheet. Turn the dough onto a lightly floured countertop and gently fold over onto itself to deflate some of the gas. Divide the dough into 4 pieces and roll into tight balls. Evenly space the balls on the prepared baking sheet and cover with plastic. Let proof until puffy and almost doubled; depending on the temperature, this can take anywhere from 30 minutes to 1 hour.
- Snip the tops of the dough balls with scissors in an X and bake until golden brown and puffed up and they feel hollow when you tap, begin checking at 15 minutes. Let cool on a rack.
SMOKED PANCETTA AND LENTIL SOUP
A hearty yet healthy filling soup! It's a great lunch to take to work and can be frozen in batches to have on standby in the freezer. Each serving provides 428 kcal, 29g protein, 45g carbohydrate, 12g fat, 10g fibre.
Provided by Tom Kerridge
Categories Main course
Yield Serves 6
Number Of Ingredients 14
Steps:
- Heat the oil in a saucepan over a high heat. Add the pancetta and cook, stirring, for about 2-3 minutes, or until the fat has rendered and the bacon is golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper.
- Add the onion and carrots to the pancetta pan and cook for 5 minutes until the onion is softened. Add the celery and garlic and cook for a further 3-4 minutes, stirring occasionally.
- Add the thyme, bay leaf, stock and tomatoes, stir and bring to a gentle simmer. Add the lentils and cook for 20-25 minutes, or until they are softened. Remove the bay leaf and use a stick blender or food processor to partially blend the soup, keeping a fairly chunky texture.
- Bring the soup back to a simmer, add the cabbage and cook for 3-4 minutes until wilted. Reheat the pancetta in a small frying pan at the same time.
- Stir half of the parsley into the soup and ladle into warmed bowls. Serve immediately topped with the pancetta and remaining parsley.
Nutrition Facts : Calories 428kcal, Carbohydrate 45g, Fat 12g, Fiber 10g, Protein 29g
WARM LENTIL SOUP WITH PANCETTA
Steps:
- Sauté pancetta in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer to paper towels to drain (do not clean pot). Spoon 1 tablespoon drippings into medium skillet and reserve.
- Add celery, onion, carrot, bacon, garlic, bay leaves, and thyme to remaining drippings in pot and sauté until vegetables are soft, about 8 minutes. Add lentils and stir 1 minute. Add 10 cups broth; bring to simmer. Reduce heat to medium-low and simmer uncovered until lentils are soft, about 1 hour. Discard bay leaves and garlic. Using slotted spoon, transfer 2 cups lentils to small bowl; cover and reserve. Working in batches, puree remaining soup until almost smooth. Return to pot. Add cream and vinegar. Thin with more broth to desired consistency. Season with salt and pepper.
- Reheat pancetta drippings in reserved skillet over medium-high heat. Add green onions; sauté until wilted, about 1 minute.
- Divide soup among bowls. Spoon lentils in center of each bowl, dividing equally. Garnish with pancetta and green onions and serve.
- *Pancetta, Italian bacon cured in salt, is available at Italian markets, some specialty foods stores, and some supermarkets.
LENTIL SOUP WITH LEMON, PANCETTA, AND MINT
One of those soups that doubles as a main course, earthy, filling, and beefy. The soup relies on the onion to add depth and body.
Yield enough for 4
Number Of Ingredients 10
Steps:
- Peel the onions and chop them finely, cook them over medium to low heat with a little olive oil, the sliced garlic, and the diced bacon. It should all be golden and fragrant. Chop the parsley and stir it in.
- Wash the lentils thoroughly, then stir them into the onions and bacon. Pour over the stock or water and bring to a boil, skimming off any froth that comes to the surface. You can add a bay leaf or two if you like. Decrease the heat so that the lentils simmer merrily, then almost cover the pot with a lid and leave until they are tender but far from collapse-about thirty minutes, depending on your lentils.
- Wash the spinach thoroughly and tear it up a bit. While it is still wet and dripping, put it into a shallow pan over high heat and shut the lid tightly-you need to cook it in its own steam. After a minute or two it will be limp and bright emerald green. Lift it out, squeeze it dry, then divide it among four warm bowls.
- Season the soup with salt, black pepper, lemon juice, and the torn mint leaves, tasting as you go. Ladle the hot soup on top of the spinach and serve with more lemon and mint for those who want it.
More about "lentil soup with pancetta recipes"
HEARTY LENTIL STEW WITH PANCETTA - SKINNY SPATULA
From skinnyspatula.com
Reviews 1Calories 290 per servingCategory One Pot Meals
- In a heavy bottom pot, heat the olive oil and fry the pancetta bits for 4-5 minutes until slightly crisp.
- Add the onion and cook for 2-3 minutes. Add the celery and carrots and cook for 5 more minutes, stirring occasionally.
- Stir in the garlic and cook for 30 seconds until fragrant. Add the tomato paste and cook for another 30 seconds.
- Add the lentils, crushed tomatoes, chicken stock, smoked paprika, Italian seasoning and bay leaves. Give everything a good stir and bring to a boil. When it's starting to boil, reduce the heat and simmer for 30 minutes with a lid on, stirring occasionally. After 30 minutes, take the lid off and continue to simmer for 10 minutes or until the lentils are done to your liking.
RUSTIC LENTIL SOUP RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (6)Total Time 1 hr 45 minsCategory SoupCalories 727 per serving
- In a large stock pot, heat the olive oil and butter over medium heat until the butter starts to foam. Add the pancetta and bacon and cook until the bacon is crisp, about 7 minutes. Add the garlic and cook until the garlic has softened, about 2 minutes. Add the carrots, celery, and onions and cook until the vegetables are tender and lightly browned, 10 to 12 minutes.
- Meanwhile, strain the chopped tomatoes through a fine-mesh sieve, pressing on the pulp to extract as much liquid as possible.
- Add 5 cups chicken stock to the pot and then stir in the strained tomato pulp, bay leaves, salt, thyme, oregano, red pepper flakes, and black pepper. Add the lentils, increase the heat to medium-high, and bring the soup to a boil. Partially cover the pot and reduce the heat to a simmer. Cook the soup for about 45 minutes.
- Add the potatoes and cook the soup for about 15 minutes more, stirring occasionally, or until the lentils and potatoes are tender. Add more chicken stock if the soup becomes too thick.
GLUTEN FREE LENTIL SOUP WITH PANCETTA RECIPE - MASSEL
From massel.com
4/5 (4)Estimated Reading Time 1 minServings 4-6Total Time 1 hr 5 mins
LENTIL SOUP WITH PANCETTA - ELIZABETH MINCHILLI
From elizabethminchilli.com
Reviews 14Estimated Reading Time 4 minsServings 6Total Time 55 mins
ITALIAN STYLE LENTIL SOUP - CHATELAINE
From chatelaine.com
3.8/5 (92)Category RecipesServings 8Total Time 40 mins
RICE AND LENTIL SOUP - LIDIA
From lidiasitaly.com
LENTIL-AND-PANCETTA SOUP RECIPE | MYRECIPES
From myrecipes.com
Servings 9Calories 216 per serving
- Place wheat berries in a large saucepan; cover with water to 2 inches above wheat berries. Bring to a boil; remove from heat. Cover; let stand 1 hour. Drain well; return wheat berries to pan.
- Cover with water to 2 inches above wheat berries. Bring to a boil; reduce heat, and cook over medium-low heat, partially covered, 45 minutes or until tender. Drain; set aside.
- Combine 7 cups water and lentils in pan. Bring to a boil; partially cover, reduce heat, and simmer 15 minutes. Add pancetta, and simmer 10 minutes or until lentils are tender. Drain the lentil mixture in a colander over a bowl, reserving cooking liquid.
- Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; sauté 8 minutes. Add Swiss chard, and cook 5 minutes, stirring frequently. Add reserved cooking liquid, salt, and pepper; bring to a boil. Stir in wheat berries and lentil mixture; cook 1 minute or until thoroughly heated.
LENTIL SOUP WITH PANCETTA - DADSPANTRY
From dadspantry.com
Cuisine ItalianCategory SoupServings 8Total Time 1 hr 30 mins
- Saute onions for five minutes in oil over medium heat. Add the garlic, saute another five minutes.
- Add the beef broth, all the tomatoes, pancetta, carrots, celery, water, bay leaves, thyme, oregano, Italian seasoning, and red pepper. Bring to a slow boil and reduce heat to low-medium heat. Check the salt and pepper seasoning and fix to taste.
- Add the cheese rinds and simmer on low-medium heat for 20 minutes. Add the ditalini, simmer for 20 more minutes, and finally add the spinach and simmer on low heat for 10 more minutes.
- You are shooting for the vegetables and lentils to be cooked just a tad beyond al dente, pasta cooked al dente, and spinach lightly wilted.
GERMAN LENTIL SOUP (LINSENSUPPE) - RECIPES FROM EUROPE
From recipesfromeurope.com
5/5 (3)Total Time 1 hrCategory Soups + StewsCalories 456 per serving
- Peel the potatoes and carrots. Wash the celery. Cut the potatoes into small cubes and the celery and carrots into slices.
- Peel the onion and finely chop it. Also, cut the pancetta bacon into fine cubes if you didn't buy pancetta which is pre-cut.
- Heat some oil in a large pot. Add the pancetta bacon and fry it on medium-high heat for a few minutes until the fatty pieces appear cooked. Stir regularly. Then add the onions and sauté them until the onions are clear and the pancetta bacon is lightly browned.
LENTIL SOUP WITH TOMATOES, VEGETABLES, AND BACON RECIPE ...
From mutti-parma.com
3.5/5 (4)Category Main CourseServings 6
LENTIL SOUP WITH PANCETTA AND PARMESAN RECIPE | MYRECIPES
From myrecipes.com
Servings 7Calories 152 per serving
INSTANT POT: WARM LENTIL & PASTA SOUP WITH PANCETTA - WHAT ...
From whatscookinchicago.com
Estimated Reading Time 3 mins
PANCETTA LENTIL SOUP (GF, DF) - JENNIFER FUGO, CNS
From jenniferfugo.com
Estimated Reading Time 3 mins
LENTIL SOUP WITH SMOKED PAPRIKA AND PANCETTA | TASTY ...
From tastykitchen.com
5/5
LENTIL SOUP WITH SMOKED PAPRIKA AND PANCETTA — THREE MANY ...
From threemanycooks.com
Estimated Reading Time 2 mins
LENTIL AND PANCETTA SOUP RECIPE
From crecipe.com
LIDIA BASTIANICH LENTIL SOUP RECIPE - ALL INFORMATION ...
From therecipes.info
LENTIL SOUP WITH CRISP PANCETTA | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
BACON LENTILS SOUP EASY RECIPE - MAMMA MIA CHE BUONO
From mammamiachebuono.com
SWEET POTATO AND LENTIL SOUP WITH PANCETTA - THE FAST 800
From thefast800.com
RECIPE: CHICKEN AND LENTIL SOUP - BEST RECIPES EVER
From cbc.ca
LENTIL SOUP WITH PANCETTA AND PARMESAN RECIPE - EASY RECIPES
From recipegoulash.com
LENTIL SOUP WITH CRISP PANCETTA - PLAIN.RECIPES
From plain.recipes
LIDIA CELEBRATES AMERICA|LENTIL SOUP!|PBS FOOD
From pbs.org
WARM LENTIL SOUP WITH PANCETTA RECIPE - COOKING INDEX
From cookingindex.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love