Complex And Creamy Lentil Bacon Soup Food

BACON LENTIL SOUP

Steps:

• Cook bacon in a large pot or dutch oven until crispy. Transfer bacon to a paper towel lined plate, leaving fat in pan.
• Adjust heat to medium-low. Add diced onion, sliced carrots, chopped celery. Saute in bacon fat for 5 minutes. (If pot is dry, add a little olive oil as needed.) Add garlic, oregano and thyme, and cook, stirring for one minute.
• Add vegetable broth, tomatoes, lentils, bay leaf, salt and pepper. Crumble bacon and add to pot.
• Bring to a simmer and cover; cook, stirring occasionally, until the lentils are soft, about 1-1 1/2 hour. Salt and pepper to taste.
• If desired garnish with grated cheese and herbs. And if you like it spicy, add a few dashes (or more!) of hot sauce.

HEARTY LENTIL AND WHITE BEAN SOUP

Steps:

• Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat, reserving 2 tablespoons in the stockpot; transfer bacon to a paper towel-lined plate. Add onion and carrot, and cook, stirring occasionally, until onions are translucent, about 3-4 minutes. Stir in garlic, thyme and bay leaves until fragrant, about 1 minute. Stir in chicken stock, lentils, wine and Parmesan rinds; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until lentils are almost tender, about 12-15 minutes. Stir in cannellini beans and tomatoes until lentils are completely tender, about 10-15 minutes more. Serve immediately with bacon, garnished with parsley, if desired.

COMPLEX AND CREAMY LENTIL & BACON SOUP

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!

LENTIL, BACON AND BEAN SOUP

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.

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.

SLOW COOKER LENTIL SOUP WITH BACON

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.

LENTIL SOUP WITH BACON

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.

CREAMY LENTIL & SPINACH SOUP WITH BACON

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.