Spicy Lentil And Bacon Soup Oamc Recipes

LENTIL & BACON SOUP

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.

HAM AND LENTIL SOUP OAMC

Steps:

• Assembly Directions:
• Place the lentils in a colander. Examine the beans and remove dirt or stones. Rinse and drain the beans.
• Slow cooker: Place all ingredients in slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours.
• Stovetop: Place all ingredients in a stock pot and bring to a boil. Reduce heat to medium and cook for 30 minutes or until vegetables and lentils are tender.
• Freezing Directions:
• Allow the soup to cool. Package the soup in meal sized portions. Large plastic freezer containers and freezer bags work well. Seal, label and freeze.
• Serving Directions:.
• Thaw and reheat.
• Comments:
• This is a very filling soup that we love to make in the autumn and winter. We serve it with a salad and some crusty bread.

SPICY LENTIL AND KIELBASA SOUP

Steps:

• Slice kielbasa into 1 inch pieces. Place them in a crockpot with the broth and lentils.
• Coarsely chop the onion. Dice the jalapeno. Add to the crockpot.
• Add garlic, nutmeg, peppercorns (tying them in cheesecloth makes them easier to find again to remove), and horseradish.
• Cook on low for 5 hours.
• Chop carrots and broccoli and add to soup. Cook another hour.These can be added at the beginning, but I like mine a bit firmer.
• Remove nutmeg and peppercorns. Serve.

SPICY LENTIL AND BACON SOUP (OAMC)

Steps:

• Heat a large pan and cook the bacon until golden. Remove with a slotted spoon and set aside. Heat the oil in the pan and gently cook the leeks and garlic for a few minutes until softened. Stir in the chili flakes and lentils and toss together well for a few minutes.
• Pour in the broth and coconut milk and simmer for 15 minutes or until the lentils are cooked. Remove from the heat and stir in the bacon.
• To Freeze:.
• Cool. Ladle into freezer bags or containers, and freeze for up to 2 months.
• Defrost, then reheat thoroughly - add a splash of boiling water to loosen the mixture.
• Serve with lime wedges, and garnish with cilantro and fresh chili.