Lentilsandbacon Recipes

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STEWED LENTILS WITH BACON AND HERBS

Provided by Anne Burrell

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 19



Stewed Lentils with Bacon and Herbs image

Steps:

  • To cook the lentils: In a large saucepan combine all the ingredients. Add water to the pot until it covers the ingredients by about 2 inches. Bring the water to a boil over medium heat, then reduce heat to a simmer. Cook for about 20 to 30 minutes or until the lentils are soft.
  • Remove the pot from the heat and season the water with salt. Taste the water to make sure it is seasoned. Let the lentils sit in the salty water for about 10 to 15 minutes. This will allow the lentils to absorb the seasoned water. Ladle off 1 cup of the lentil cooking water and reserve.
  • Remove all the vegetables and aromatics from the lentils and discard. Strain the lentils from the water.
  • To assemble the lentils: Place 2 tablespoons of olive oil in a large saute pan over medium heat. Add the bacon lardoons. When the bacon has rendered off a lot of fat and has become brown and crispy, add the onions. Season the onions with salt and sweat them until they become very soft and aromatic.
  • Add the celery, fennel and carrot. Season with salt and saute over medium heat until the vegetables start to become soft and aromatic, about 2 to 3 minutes. Add the garlic and saute for 1 to 2 minutes more. Add the cooked lentils, 1/4 of the reserved lentil cooking water, the mustard and vinegar. Cook until most of the liquid has reduced. Taste for seasoning, add salt or more vinegar, if needed. Serve hot or at room temperature.
  • MMMMM!!!! Lentils and bacon...OH MY!!

1 1/2 cups green or black lentils
1/2 fennel bulb, fronds reserved, for garnish
1/2 red onion, peeled, root end left on
1/2 carrot, peeled
1 stalk celery
2 bay leaves
1 small bundle thyme
2 cloves garlic, smashed
Salt
Extra-virgin olive oil
5 slices bacon, cut into lardons
1/2 cup red onion, finely diced
1/2 cup celery, finely diced
1/2 cup fennel, finely diced
1/2 cup carrot, finely diced
1 clove garlic, smashed and finely chopped
3 tablespoons whole-grain mustard
1/2 cup red wine vinegar
Kosher salt

LENTIL SOUP WITH BACON

Make and share this Lentil Soup With Bacon recipe from Food.com.

Provided by Boomette

Categories     Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8



Lentil Soup With Bacon image

Steps:

  • In a saucepan, brown the bacon. Remove the bacon and set aside.
  • Add onion and carrots, cook 5 minutes.
  • Add lentils, chicken broth and bay leaf.
  • Let simmer 25 to 30 minutes.
  • Add the bacon, cumin and parsley.

2 slices bacon, chopped
1 onion, chopped
2 carrots, sliced
1 1/2 cups dry green lentils, rinsed
6 cups chicken broth
1 bay leaf
1 teaspoon cumin
1/4 cup fresh parsley, chopped

LENTILS AND BACON

Berliner linsentop is the German word for this. I found the recipe in an 1984 recipe book of World Best Vegetable recipes. Posted for ZWT6

Provided by bigbadbrenda

Categories     Lentil

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10



Lentils and Bacon image

Steps:

  • Combine lentils,water and bacon in a large heavy saucepan .
  • Bring to a boil, then reduce heat.
  • Cover and simmer for 45 minutes.
  • Add potatoes and continue to cook until lentils are tender about 15 minutes.
  • Stir in vinegar and sugar.
  • Taste and add salt if needed.
  • Place in serving dish and keep warm.
  • Melt butter in skillet ;saute onions and parsley over medium heat until onions are transparent.
  • Spoon over lentils.
  • Serve hot.

Nutrition Facts : Calories 449.4, Fat 28.7, SaturatedFat 10.4, Cholesterol 46.2, Sodium 510.9, Carbohydrate 34.4, Fiber 6.7, Sugar 9.1, Protein 13.6

2 1/4 cups lentils, washed and cleaned
6 cups water
1 lb thick slab bacon, cut in 1 inch pieces
3 potatoes, peeled and cut into 1/2 in cubes
1/2 cup vinegar
1/4 cup sugar
salt
2 tablespoons butter
2 onions, chopped
2 tablespoons parsley

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



Lentil & bacon soup image

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

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

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



Complex and Creamy Lentil & Bacon Soup image

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

4 cups water
1 cup green lentils or 1 cup brown lentils
1 medium onion
3 garlic cloves
1 (400 g) can chopped tomatoes
1 tablespoon olive oil
1 small beetroot (raw)
1 medium carrot
1 medium potato
1 teaspoon cumin
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon cinnamon
1 chicken stock cube
6 whole black peppercorns
4 cloves
4 slices rindless smoked streaky bacon
4 tablespoons double cream (as a garnishing touch) (optional)

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



Slow Cooker Lentil Soup with Bacon image

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

1 (16 ounce) package dry lentils
6 cups water, or as needed
1 bay leaf
1 onion, chopped
½ (16 ounce) package bacon, chopped, or more to taste
garlic powder

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