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
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
CREAMY LENTIL BACON-TOPPED SOUP
Make and share this Creamy Lentil Bacon-Topped Soup recipe from Food.com.
Provided by CaliforniaJan
Categories Grains
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Ad leek and onion to pan; saute 4 minutes. Add broth, potato, lentils, carrot, and salt; bring to a boil. Cover, reduce heat and simmer 1 hour or until vegetables are tender. Place vegetable mixture in blender or food processor; process until smooth. Return pureed mixture to pan; stir in half and half and sherry. Cook until thoroughly heated. Sprinkle with bacon.
Nutrition Facts : Calories 274.7, Fat 5.8, SaturatedFat 2.5, Cholesterol 10.2, Sodium 1073.7, Carbohydrate 39.7, Fiber 12.1, Sugar 4.8, Protein 15.3
CREAMY LENTIL & SPINACH SOUP WITH BACON
A smooth, blended soup served with crispy bacon topping - a luxurious and warming bowl of goodness
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 9
Steps:
- Put the oil, onions, carrots and celery in a large saucepan, and cook for about 10 mins to soften.
- Stir in the lentils and pour in the stock. Bring to the boil, then turn down and simmer for 30-35 mins or until the lentils are soft, topping up with water if the mixture begins to dry out. Pop in the spinach and cook for a few mins more, until wilted. Blitz the soup until smooth, then stir through the cream and season. Keep the soup warm over a low heat.
- Heat a little oil in a non-stick pan over a medium heat. Add the bacon and fry until crisp and golden. Ladle the soup into bowls, drizzle with a little cream and crumble over the crispy bacon.
Nutrition Facts : Calories 479 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 2.2 milligram of sodium
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
COMPLEX AND CREAMY LENTIL & BACON SOUP
I wanted to do a lentil bacon soup but I had the idea of something smooth. I took a basic sauce and blended it in with some vegetables, stock and spices. Actually I don't know if this has been done before...Anyway; the result, a weird recipe yet delicious. At least is what I thought when coming for the second plate...Now, it has nice little flavour surprises that release in your mouth when you start to taste. Instead of stock cube, you can use your own stock or bouillon, the idea is to give some background to the flavour. At the end, you can always add as much bacon as you want. Is my first recipe, and I hope you will enjoy it as I did. Salud!
Provided by Purpurea
Categories Pork
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- Chop onion and garlic finely. Saute -medium heat- in olive oil for 5 minutes. If it starts to burn, sprinkle some water.
- Add the cumin to the onion. Saute for 2 more minutes.
- Apart, in a deep pan, put the lentils with the water and bring to boil. Boil vigorously for 10 minutes.
- Whilst the lentils are boiling, add the tomatoes to the onion sauce. Bring the heat to low and simmer for 7 to 10 minutes.
- Add the basil, thyme, paprika, cloves and pepper to the sauce.
- Meanwhile, dice the beetroot, potato and carrot.
- When the 10 minutes of the boiling lentils have concluded, add the remaining vegetables. Bring the heat low to simmer.
- Add the sauce to the lentils.
- Add the cube of chicken stock.
- Simmer for 20 minutes.
- Turn the heat off and blend. If the blender is too full you can do it in two batches. Remember: is a hot soup, so it will tend to be explosive in the blender.
- Bring back to the pan.
- If the cream is too thick, add more water to make the soup the desired consistency.
- Chop the bacon in pieces.
- In a pan, fry it without oil until golden/brown.
- When serving the soup, add the pieces of bacon to every dish. Stir them inches
- Sprinkle each dish with a tablespoon of doublecream.
- Voilá!
Nutrition Facts : Calories 793.5, Fat 29.4, SaturatedFat 8.1, Cholesterol 31.1, Sodium 1030.9, Carbohydrate 99.6, Fiber 37.5, Sugar 14, Protein 36.3
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