BACON LENTIL SOUP
Basic ingredients are all that is needed to make this oh so satisfying and flavorful soup.
Provided by Amy Johnson
Categories Main Dishes
Time 2h10m
Number Of Ingredients 13
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.
STEWED LENTILS WITH BACON AND HERBS
Provided by Anne Burrell
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
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!!
LENTIL SOUP WITH BACON
A way to use up some plain yogurt and have a homey soup. This soup can be prepared 3 days ahead, refrigerated and re-heated. Recipe source: Bon Appetit (April 1985)
Provided by ellie_
Categories Pork
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large soup pot or saucepan cook bacon over medium heat until crisp. Pour off all but 2 tablespoons fat.
- Stir in vegetables and herbs (next 9 ingredients or onions - caraway) and reduce heat to medium low, cover and cook until vegetables are tender (20 minutes).
- Stir in tomato paste, paprika and chili powder and stir 3 minutes before adding the 8 cups of broth or stock.Simmer for 1 hour.
- Stir in lentils, covering pot partially and simmer for 2 3/4 hours, stirring frequently and adding more broth to pot if needed.
- Season with salt and pepper. Add more chili powder if desired and cook for another 15 minutes.(see note in description).
- Ladle into bowls and top with yogurt or sour cream.
Nutrition Facts : Calories 567.1, Fat 28.9, SaturatedFat 10.5, Cholesterol 74.3, Sodium 3537.1, Carbohydrate 41, Fiber 12.1, Sugar 18.4, Protein 39.1
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
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
LENTILS WITH BACON AND TOMATOES
I got this recipe from the Milwaukee Journal Sentinel. It makes 5 main meal servings, but 10 servings as a side dish.
Provided by pkquilter
Categories Grains
Time 55m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- 1. Chop bacon and fry until crispy. Remove and set aside.
- 2. Heat oil in a Dutch oven (or else use the bacon fat), and sauté onions with the lentils for 3 to 5 minutes, or until the onion is soft and lentils are lightly browned.
- 3. Add barley, broth, cumin and allspice. Bring to a boil. Reduce heat to medium-low. Cover and simmer 15 minutes or until lentils are soft.
- 4. Add tomatoes and cook uncovered 15 to 20 minutes or until lentils and barley are tender and liquid is absorbed.
- 5. Before serving, stir in parsley and sprinkle bacon on top.
Nutrition Facts : Calories 337.6, Fat 5.9, SaturatedFat 1.3, Cholesterol 3.3, Sodium 643.6, Carbohydrate 55.1, Fiber 19.4, Sugar 3.9, Protein 17.9
BRAISED PEAS WITH BACON, LENTILS & COD
Peas are in season in June and are delicious fresh, but frozen ones often have just as much taste
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- To make the pea braise, heat half the olive oil in a shallow saucepan, then sizzle bacon for 5 mins until crisp. Turn the heat down, add the peas to the pan, then cover and braise for 8-10 mins until peas are tender (about 5 mins if you're using frozen peas). Add the lentils to the peas and cook until heated, then remove from heat and dress with lemon juice, seasoning and a bit more olive oil, if necessary. Just before serving, stir through the mint.
- Meanwhile, heat the butter in a frying pan until frothy, then add the fish, skin-side down, and cook for 4 mins until the skin is crisp and the fish almost cooked. Flip the fillets over and cook for 1 min. Divide the peas between 4 plates and top with fish. Drizzle with olive oil and serve with a wedge of lemon.
Nutrition Facts : Calories 372 calories, Fat 19 grams fat, SaturatedFat 7.7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 2.7 milligram of sodium
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
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.
LENTILS WITH BACON & RICE
Enjoy lentils with bacon like never before. These tasty Lentils with Bacon & Rice feature onions, carrots, celery, garlic and rosemary for maximum flavor.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 cups
Number Of Ingredients 10
Steps:
- Cook rice as directed on package, omitting salt.
- Meanwhile, cook and stir bacon in medium saucepan on medium heat 4 to 6 min. or just until bacon starts to turn crisp. Add vegetables; mix well. Cook 6 to 8 min. or until vegetables are crisp-tender, stirring occasionally.
- Add broth, lentils and garlic; stir. Bring to boil; cover. Simmer on medium-low heat 30 to 40 min. or until lentils are tender, stirring occasionally. Remove from heat. Stir in rosemary and Worcestershire sauce.
- Serve over rice.
Nutrition Facts : Calories 230, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 3.8889 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 10 g
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