Red Lentil Soup With Sage And Bacon Recipes
RED-LENTIL SOUP WITH SAGE AND BACON
Red lentils, which actually have a deep-orange color, are rounder and smaller than the more common brown variety.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- In a large saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of paper towel, and set aside. Discard all but 1 tablespoon bacon drippings from pan.
- Add the garlic, onion, and carrots to saucepan. Cook vegetable mixture over medium heat until tender, about 5 minutes. Add the minced sage, and cook 1 minute more.
- Add the lentils, cumin, and chicken stock; stir to combine. Simmer until lentils are cooked and falling apart, 20 to 25 minutes.
- To serve, divide the hot soup among four soup plates, and garnish with the reserved bacon and additional sage.
LENTIL AND SAUSAGE SOUP
Lentil soup flavored with sausage. Serve with Romano cheese sprinkled on top of each serving bowl.
Provided by ANGCHICK
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 3h15m
Yield 10
Number Of Ingredients 18
Steps:
- Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
- Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.
Nutrition Facts : Calories 353 calories, Carbohydrate 50.2 g, Cholesterol 17.3 mg, Fat 8 g, Fiber 16 g, Protein 18.9 g, SaturatedFat 2.7 g, Sodium 1008.5 mg, Sugar 5.1 g
RED-LENTIL SOUP WITH SAGE AND BACON
Red lentils, which actually have a deep-orange color, are rounder and smaller than the more common brown variety.
Provided by kelly in TO
Categories Stocks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of paper towel, and set aside. Discard all but 1 tablespoon bacon drippings from pan.
- Add the garlic, onion, and carrots to saucepan. Cook vegetable mixture over medium heat until tender, about 5 minutes. Add the minced sage, and cook 1 minute more.
- Add the lentils, cumin, and chicken stock; stir to combine. Simmer until lentils are cooked and falling apart, 20 to 25 minutes.
- To serve, divide the hot soup among four soup plates, and garnish with the reserved bacon and additional sage.
Nutrition Facts : Calories 382.4, Fat 8.2, SaturatedFat 2.4, Cholesterol 6.8, Sodium 222.7, Carbohydrate 55.4, Fiber 10, Sugar 4.5, Protein 26.2
LENTIL SOUP WITH BACON
A way to use up some plain yogurt and have a homey soup. This soup can be prepared 3 days ahead, refrigerated and re-heated. Recipe source: Bon Appetit (April 1985)
Provided by ellie_
Categories Pork
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large soup pot or saucepan cook bacon over medium heat until crisp. Pour off all but 2 tablespoons fat.
- Stir in vegetables and herbs (next 9 ingredients or onions - caraway) and reduce heat to medium low, cover and cook until vegetables are tender (20 minutes).
- Stir in tomato paste, paprika and chili powder and stir 3 minutes before adding the 8 cups of broth or stock.Simmer for 1 hour.
- Stir in lentils, covering pot partially and simmer for 2 3/4 hours, stirring frequently and adding more broth to pot if needed.
- Season with salt and pepper. Add more chili powder if desired and cook for another 15 minutes.(see note in description).
- Ladle into bowls and top with yogurt or sour cream.
Nutrition Facts : Calories 567.1, Fat 28.9, SaturatedFat 10.5, Cholesterol 74.3, Sodium 3537.1, Carbohydrate 41, Fiber 12.1, Sugar 18.4, Protein 39.1
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.
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