Smoked Bacon And Lentil 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

SMOKED BACON AND LENTIL SOUP



Smoked Bacon and Lentil Soup image

This hearty and satisfying soup takes the chill off of any wintry evening. I like to serve it with Tabasco sauce on the side but if you want less heat, a few drops of vinegar will work nicely. Serve with lots of warm crusty bread. Recipe originally to be found in Delia Smith's "Complete Cookery Course" and her "Complete Illustrated Cookery Course".

Provided by FlemishMinx

Categories     Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

6 slices smoked bacon, finely chopped
6 ounces green lentils or 6 ounces brown lentils, washed and drained
1 tablespoon olive oil
2 carrots, chopped
2 medium onions, chopped
2 stalks celery, chopped
8 ounces canned diced tomatoes, with juices
2 cloves garlic, finely minced
6 cups chicken stock
8 ounces finely shredded cabbage
2 tablespoons fresh parsley, chopped
salt and pepper, to taste

Steps:

  • Heat oil in a large soup pot and fry the bacon until the fat begins to run.
  • Add carrots, onion, celery and cook over high heat and stirring as needed until the edges of the vegetables begin to brown.
  • Add lentils, tomatoes, garlic and stock.
  • When this comes to a boil, put the lid on and reduce heat, allowing to simmer as gently as possible.
  • Simmer for 45 minutes, then add the cabbage.
  • Cook an additional 15 minutes.
  • Adjust seasonings with salt and pepper.
  • Stir in parsley, and serve immediately.

Nutrition Facts : Calories 296.1, Fat 9, SaturatedFat 2.3, Cholesterol 16, Sodium 645.3, Carbohydrate 36.6, Fiber 11.4, Sugar 9.9, Protein 17.9

HEARTY LENTIL SOUP WITH BACON AND HERBS



Hearty Lentil Soup with Bacon and Herbs image

Categories     Soup/Stew     Pork     Vegetable     Low Fat     Wheat/Gluten-Free     Lentil     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 slice bacon, chopped
2 teaspoons minced garlic
7 cups (or more) canned low-salt chicken broth
2 cups dried lentils (about 12 1/2 ounces)
2 large fresh thyme sprigs or 1/2 teaspoon dried
1 bay leaf
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives or green onions

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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Top Asked Questions

How do you make lentil and bacon soup?
Put the olive oil in a large saucepan set over a low-medium heat and add the bacon, onion, carrot and celery. Cook gently for 10 minutes, until soft and sweet. Stir in the garlic and cook for 5 minutes more. Add the red lentils, followed by the tinned tomatoes and stock.
How do you make lentil soup with paprika?
Add the cumin and paprika, cook, stirring constantly until fragrant, about 1 minute. Add the rinsed lentils and 6 cups of broth or water. Bring to a boil, then reduce the heat to maintain a steady simmer.
Can you freeze red lentil and bacon soup?
Red Lentil & Smoky Bacon Soup. A simple, hearty red lentil and bacon soup that is perfect for the cooler weather. It can be made ahead and freezes well, so double the recipe and stock the freezer.
How long do you cook French lentil soup?
They are definitely worth going out of your way to find but if you can’t get them, go ahead and use common green or brown lentils; Just watch the cooking time carefully as they can get mushy. Whereas the French green lentils will need to simmer for 45 to 50 minutes, common green or brown lentils will need just 20 to 25 minutes.

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