Smoked Bacon And Lentil Soup Recipes
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
SMOKED BACON AND LENTIL SOUP
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
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
SMOKY BACON AND LENTIL SOUP
Choose the path to simmering deliciousness with this Smoky Bacon and Lentil Soup recipe. This Smoky Bacon and Lentil Soup takes just 15 minutes to prepare.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Cook lentils in 1-1/2 qt. (6 cups) water and salt in medium stockpot 30 min.
- Meanwhile, cook and stir bacon in small skillet on medium heat until crisp. Add wieners; simmer on medium-low heat 5 min. Drain.
- Blend water, tomatoes, onion, garlic and bouillon in blender until smooth. Add to lentil mixture; stir. Bring to boil; simmer on medium-low heat 10 min. Add bacon mixture; stir. Simmer 15 min.
- Beat egg lightly with whisk. Gradually stir into soup; cook 1 min., stirring constantly.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g
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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- Cook bacon in 2 batches in a large pot over medium heat until crisp, 5 to 6 minutes. Transfer to a paper-towel-lined plate, reserving 2 Tbsp. drippings in the pot. Crumble the bacon and reserve for the topping.
- Add garlic, onion, carrot, and chard stems to the pot; cook over medium heat until softened, 5 to 6 minutes. Add broth, lentils, smoked paprika, cumin, salt, and pepper. Bring to a boil. Reduce heat to low. Tie rosemary sprigs together with butcher's twine or secure in a cheesecloth bag. Add the rosemary to the soup, gently pressing into the liquid and stirring. Cover, leaving the lid slightly ajar to allow steam to escape and prevent the lentils from boiling over. Simmer until the lentils are tender, about 20 minutes. Remove and discard the rosemary sprigs.
- Transfer 2 cups of the soup to a blender. Remove the center piece of the lid (to let steam escape), secure the lid on the blender, and cover with a kitchen towel. Puree until smooth (use caution when blending hot liquids). Return the blended soup to the pan.
- Stir in the chopped chard leaves; cook until wilted, 1 to 2 minutes. Top each serving with bacon.
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