Lentilsoupwithbacon Recipes
LENTIL, BACON AND BEAN SOUP
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
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
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
MEXICAN LENTIL SOUP WITH BACON
Simple lentil soup with bacon, onion, tomato and cilantro. In Mexico, this soup is traditionally served with banana slices.
Provided by Victoria
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Place lentils in a soup pot and cover with 2 inches of water. Bring to a boil. Reduce heat to medium-low and simmer until lentils are soft, 25 to 30 minutes. Season with salt during the last few minutes of cooking.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Add onion; saute until transparent, about 5 minutes. Add tomatoes and cilantro; cook until tomatoes change color, about 5 minutes. Pour mixture over cooked lentils. Bring to a boil and cook until flavors blend, 3 to 5 minutes more. Serve with banana slices.
Nutrition Facts : Calories 386.7 calories, Carbohydrate 62.7 g, Cholesterol 10.3 mg, Fat 5.1 g, Fiber 25.7 g, Protein 24.4 g, SaturatedFat 1.5 g, Sodium 254.2 mg, Sugar 10.9 g
SLOW COOKER LENTIL SOUP WITH BACON
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
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
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
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.
HEARTY LENTIL SOUP WITH BACON AND HERBS
Categories Soup/Stew Pork Vegetable Low Fat Wheat/Gluten-Free Lentil Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Combine onion, celery, carrot, bacon and garlic in heavy Dutch oven. Stir over medium-high heat 2 minutes. Reduce heat to medium-low; cover and cook until vegetables are tender, about 7 minutes. Uncover; add 7 cups broth, lentils, thyme and bay leaf and bring to boil. Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes. Discard thyme sprigs and bay leaf.
- Transfer half of soup to processor; cool slightly. Puree until smooth. Return puree to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring soup to simmer, thinning with more broth, if desired. Season soup to taste with salt and pepper.
- Combine parsley and chives in small bowl. Ladle soup into bowls. Sprinkle parsley mixture over and serve.
More about "lentilsoupwithbacon recipes"
FRENCH LENTIL SOUP - ONCE UPON A CHEF
From onceuponachef.com
5/5 (221)Category SoupsCuisine FrenchTotal Time 1 hr
- Fry the bacon in a large pot over medium heat, stirring frequently, until the fat is rendered and the bacon is crisp, 4 to 5 minutes. Add the olive oil, onions, celery, carrots, and garlic and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Do not brown; reduce heat if necessary. Add the tomatoes (with their juices), broth, lentils, thyme, bay leaves, salt and pepper and bring to a boil. Cover partially, reduce the heat to low, and simmer until the lentils are tender, 45 to 50 minutes (less for common lentils). Fish out the bay leaves and discard.
- Use an immersion blender to purée the soup until the broth is slightly thickened, or to desired consistency. (Be careful not to purée too much or the soup will get too thick, and you'll lose the integrity of the lentils.) If you don't have an immersion blender, transfer about 2 cups of the soup to a blender and purée until smooth, then return the blended soup to the pot. Garnish with fresh chopped parsley if desired and serve. (Note: The soup may thicken as it sits; thin with a bit of water if necessary.)
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
LENTIL SOUP WITH BACON - CHUNKY OR PUREED - …
From gettystewart.com
Estimated Reading Time 4 mins
CROCKPOT LENTIL SOUP | EASY, HEALTHY SLOW …
From wellplated.com
Estimated Reading Time 6 mins
- In a large skillet, heat the olive oil over medium high. Once the oil is hot, add the onion. Cook the onion, stirring often, until it is very soft and beginning to nicely brown and break down, about 8 minutes. Add the carrots, celery, Italian seasoning, salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Transfer to a 6-quart or larger slow cooker.
- To the slow cooker, add the lentils, diced tomatoes, crushed tomatoes, and vegetable broth. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours, or until the lentils are tender and retain a slight amount of pleasant chew but are not mushy.
- Remove the Parmesan rind (if using). Stir in the red wine vinegar and sugar. If the soup is too thick for your liking, thin with a bit of water or additional broth until you reach your desired consistency. Taste and adjust the seasonings as desired. Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.
A SUPER EASY RED LENTIL AND SMOKY BACON SOUP
From thecookspyjamas.com
Estimated Reading Time 9 mins
- Add the bacon and cook for a further 5 minutes, or until the fat starts to release and the bacon is browned. I like scrape the onion to one side in the pot as I find the bacon browns better this way. You can also remove the onion from the pot whilst browning the bacon if you prefer.
HEARTY LENTIL SOUP WITH BACON| CRUMB: A FOOD …
From crumbblog.com
Estimated Reading Time 4 mins
- In a large saucepan set over medium-high heat, cook the bacon until browned and starting to crisp. Add the onion, carrots and fennel, and cook until onions are soft and starting to turn golden-brown, about 5-7 minutes.
- Add the sherry and cook until reduced by half, scraping up any browned bits stuck to the bottom of the pan.
- Stir in the beef broth, lentils, tomato paste, oregano, basil, tarragon and bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 25-30 minutes or until the lentils are very tender. Discard the bay leaf. Stir in the balsamic vinegar, and adjust the seasoning with more salt and pepper as needed.
EASY CARROT AND LENTIL SOUP WITH BACON
From likeabubblingbrook.com
Estimated Reading Time 5 mins
- Brown the bacon in a large soup pot or dutch oven. Set aside and crumble. Leave bacon drippings in the pot.
- Add onions and carrots to the pot and cook, stirring occasionally, until softened. Add garlic, then stir in tomatoes and thyme. Cook for 30 seconds.
- Uncover, increase heat to high, add wine, and bring to simmer. Add chicken broth and water, bring to boil, cover partially, and reduce heat to low.
LENTIL AND BACON SOUP - SOMETHING SWEET …
From somethingsweetsomethingsavoury.com
Estimated Reading Time 5 mins
- Place the rinsed lentils in a large saucepan with the onions and carrots. If you're using a ham hock or gammon joint place this on top of the lentils and vegetables. If you're using bacon there's no need to add it yet.
- Pour over enough cold water to cover everything completely - about 1.5-2 litres. Lentils swell as they cook so you might need to add more liquid later.
- Bring to the boil, then turn down to a gentle simmer. Add the chopped bacon and ham stock cube if using, then cook on a gentle heat for 11/2-2 hours. Give the soup a stir every now and then to make sure it isn't sticking to the bottom of the pan.
- If you're cooking a ham hock or gammon joint with the soup, it will defintely need a good two hours on a slow simmer. The soup is ready when the ham hock or gammon joint pulls apart easily with two forks. Carefully lift the joint from the soup and place on a chopping board.
SLOW COOKER LENTIL SOUP WITH BACON - THE …
From thelemonbowl.com
Estimated Reading Time 2 mins
- In a frying pan over medium-high heat, cook bacon slices until brown and crispy then remove from pan and set on a plate lined with paper towel to drain.
- Add all ingredients including the cooked bacon to the slow cooker and heat on Low for 8 hours or High for 4 hours.
BACON LENTIL SOUP RECIPE - SHE WEARS MANY …
From shewearsmanyhats.com
4.4/5 (65)Category Main DishesServings 8Total Time 2 hrs 10 mins
- Cook bacon in a large pot or dutch oven until crispy. Transfer bacon to a paper towel lined plate, leaving fat in pan.
- Adjust heat to medium-low. Add diced onion, sliced carrots, chopped celery. Saute in bacon fat for 5 minutes. (If pot is dry, add a little olive oil as needed.) Add garlic, oregano and thyme, and cook, stirring for one minute.
- Bring to a simmer and cover; cook, stirring occasionally, until the lentils are soft, about 1-1 1/2 hour. Salt and pepper to taste.
BAVARIAN LENTIL SOUP RECIPE - THE WANDERLUST …
From thewanderlustkitchen.com
4.4/5 (30)Category Soups & StewsCuisine GermanTotal Time 1 hr 5 mins
- Heat a dutch oven or other heavy bottomed pot over medium heat. Cook the bacon until the fat has rendered into the pot and the bacon is crispy.
- Pour in the broth and scrape any of the brown bits on the bottom of the pot with a wooden spoon. Add the lentils, thyme, bay leaves, pepper, and nutmeg. Cook for 30 minutes on medium, covered.
- Add the potatoes and cook an additional 15 until lentils and vegetables are tender. Stir in vinegar and sugar, then add salt to taste. Serve with warm bread and butter.
LENTIL SOUP WITH POTATOES, BACON AND MIXED …
From happyhooligans.ca
Estimated Reading Time 3 mins
RED LENTIL SOUP WITH BACON | COOKTORIA
From cooktoria.com
- Cut the bacon into medium-sized (about 1/2 inch) pieces. Cook it over high heat until it turns golden brown.
- Reduce the heat to medium, remove the bacon, and set aside. To the same pot, add the carrot, onion, and bell pepper.
HOW TO MAKE EASY LENTIL SOUP | TASTE OF HOME
From tasteofhome.com
Author Blair LonerganEstimated Reading Time 6 mins
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- Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.
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