Bacon Lentil Soup Recipes

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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

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

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

BEEF, BACON AND LENTIL SOUP

This is from a free Penzey's recipe card. I haven't tried it yet, but am typing it here for safekeeping.

Provided by Michelle Berteig

Categories     Pork

Time 2h40m

Yield 10 serving(s)

Number Of Ingredients 15



Beef, Bacon and Lentil Soup image

Steps:

  • Dissolve the beef soup base or the beef bouillon cube in the warm water.
  • Combine the lentils and the cold water in a soup pot and bring to a boil.
  • Lower the heat, cover, and simmer for 45 minutes.
  • While the lentils are cooking, cook the bacon in a skillet and drain on a plate lined with paper towels. Discard the bacon drippings.
  • Add the ground chuck to the skillet and brown. Drain well.
  • Add the beef, bacon and vegetables to the lentils.
  • Melt the butter in the skillet, add the flour, salt, pepper, and vinegar. Cook, stirring constantly, until thickened and bubbly, about 3 minutes.
  • Add the water/soup base mixture, stir well to blend, then add to the soup pot and bring to a boil.
  • Lower the heat, cover, and simmer for 1 1/2 to 2 hours or until the flavors are well-blended.

1 1/2 cups dried lentils
5 cups cold water
8 ounces bacon, diced
1 lb ground chuck
1 large onion, chopped
1/2 cup chopped bell pepper
1 large carrot, chopped
1 large tomatoes, chopped
1 1/2 tablespoons butter
1 1/2 tablespoons flour
2 cups warm water
1 teaspoon beef base or 1 beef bouillon cube
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons vinegar

LENTIL & BACON SOUP

Wonderful on a cold snowy night served with homemade cornbread with maple butter and fried potatoes.

Provided by Karen From Colorado

Categories     Lentil

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 13



Lentil & Bacon Soup image

Steps:

  • Combine all ingredients in a Dutch oven.
  • Cover and simmer for 45 minutes.

Nutrition Facts : Calories 241.9, Fat 2.6, SaturatedFat 0.7, Cholesterol 2.7, Sodium 639.5, Carbohydrate 39.4, Fiber 18.8, Sugar 4, Protein 16

1 lb dried lentils
8 cups cold water
1 (16 ounce) can tomatoes, chopped
4 -5 slices bacon, cut up
1 medium onion, chopped
2 medium carrots, chopped
3 teaspoons parsley
2 teaspoons wine vinegar
1 garlic clove, minced
2 teaspoons salt
1 teaspoon dried oregano
1/4 teaspoon pepper
1 large bay leaf

BACON LENTIL SOUP

I don't remember exactly where I got this recipe, but I found it when I was looking for a way to use up leftover bacon. This is a great fall or winter dish. Serve with some Parmesan cheese toasts. It is even better the 2nd day!

Provided by dicentra

Categories     Lentil

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9



Bacon Lentil Soup image

Steps:

  • Combine onion, celery carrot, bacon and garlic in a large pan. Stir over medium heat on med-high for two minutes.
  • Reduce heat to med-low and cover. Continue to cook until the veggies are tender; about 7 minutes.
  • Uncover and add broth, lentils, thyme and bay leaf and bring to a boil.
  • Reduce heat and simmer uncovered until the lentils are tender, stirring occasionally; about 30-45 minutes.
  • Discard bay leaf and serve.

Nutrition Facts : Calories 534.6, Fat 8.7, SaturatedFat 2.4, Cholesterol 16.4, Sodium 674.1, Carbohydrate 76.9, Fiber 30.2, Sugar 10.3, Protein 36.5

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 slice bacon, chopped
2 minced garlic cloves
7 cups chicken stock
2 cups dried brown lentils
1/2 teaspoon dried thyme
1 bay leaf

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