Beef Bacon And Lentil Soup Recipes

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.

Steps:

• Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
• Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
• After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.

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.

Steps:

• Add olive oil to a soup pot. Over moderately high heat, brown soup bone. Add onion and garlic and cook over moderately low heat until onion is transparent.
• Add 2 cups water and the tomato sauce and simmer until beef is tender.
• Add spices, potato and lentils and the rest of the water and simmer over low heat until the lentils have lost all definition and potatoes are tender, approximately 25 minutes.
• Season to taste. I added 1/2 tsp of salt which seemed about right for me.

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.

Steps:

• Rinse the lentils under cold running water and drain.
• Heat the oil in a large pot and fry the onion, gently, for 5 minutes until soft.
• Add the leek (if using), carrot, celery, mushrooms, bacon and bay leaves, and saute, stirring from time to time, for a few minutes.
• Add the lentils, then pour in the stock and water and bring slowly to the boil. Skim the surface as necessary, then simmer half-covered for 30 to 40 minutes, or until lentils are soft.
• Meanwhile brown the rookwurst in a little olive oil until golden brown, then cool. Slice into 1cm thick slices.
• When the soup is ready, add the parsley and sliced rookwurst and season with pepper and lemon juice.
• Simmer for 2 to 3 minutes, remove bay leaves and serve.

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.

Steps:

• Heat oil in a large saucepan. Add the bacon, onion and carrots and cook over a medium heat, stirring occasionally, for 7-10 minutes, or until the bacon has started to turn golden and the vegetables have softened. Add the lentils to the pan and stir well. Add the chopped tomatoes and 2 pints boiling water, and stir in stock cube. Bring to the boil, cover, and then simmer the soup gently for about 1 hour, or until the lentils and vegetables are tender.
• Remove the pan from the heat and leave the soup to cool slightly. Purée the soup with the parsley, and add seasoning to taste. If the soup is too thick, a little extra boiling water can be added.
• Reheat the soup for serving in mugs, with crusty bread.

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.

Steps:

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

Steps:

• In a stock pot, render bacon fat over medium heat. Remove bacon and set aside. Drain excess fat.
• Return pot to heat. Add onions and garlic, and stir until transluscent.
• Add ground beef, and cook for about 5 minutes, stirring occassionally.
• Add diced bacon and chorizo. Stir to distribute evenly. Let cook for a further 2 minutes.
• Add the the vegetables and peeled tomatoes. Stir.
• Add chicken stock. bring to boil, then lower heat to simmer for about 30 minutes. Skim any excess oil and scum from the surface.
• Transfer to crock pot and set on low for 4-6 hours. Or until the meat is very tender.
• Add lentils and let simmer for another hour or so until softened.
• Add the spinach leaves and fresh basil and let simmer for a further 10 minutes.
• Season with salt and pepper.
• Ladle the rich soup onto deep bowls. Top with grated cheddar cheese.

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.