Best Bacon Lentil Soup Recipes

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.

HEARTY LENTIL SOUP WITH BACON AND HERBS

Steps:

• Combine onion, celery, carrot, bacon and garlic in heavy Dutch oven. Stir over medium-high heat 2 minutes. Reduce heat to medium-low; cover and cook until vegetables are tender, about 7 minutes. Uncover; add 7 cups broth, lentils, thyme and bay leaf and bring to boil. Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes. Discard thyme sprigs and bay leaf.
• Transfer half of soup to processor; cool slightly. Puree until smooth. Return puree to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bring soup to simmer, thinning with more broth, if desired. Season soup to taste with salt and pepper.
• Combine parsley and chives in small bowl. Ladle soup into bowls. Sprinkle parsley mixture over and serve.

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 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.

MEXICAN LENTIL SOUP WITH BACON

Steps:

• Place lentils in a soup pot and cover with 2 inches of water. Bring to a boil. Reduce heat to medium-low and simmer until lentils are soft, 25 to 30 minutes. Season with salt during the last few minutes of cooking.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Add onion; saute until transparent, about 5 minutes. Add tomatoes and cilantro; cook until tomatoes change color, about 5 minutes. Pour mixture over cooked lentils. Bring to a boil and cook until flavors blend, 3 to 5 minutes more. Serve with banana slices.

LENTIL SOUP WITH HAM AND BACON (CROCK POT, SLOW COOKER)

Steps:

• Heat olive oil in saute pan over medium heat. Saute bacon until firm; remove from heat and move to crock pot.
• Add remaning ingredients to crock pot.
• Cook on Low for 8-10 hours or on High for 6-8 hours, until lentils are tender.

RED-LENTIL SOUP WITH SAGE AND BACON

Steps:

• In a large saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of paper towel, and set aside. Discard all but 1 tablespoon bacon drippings from pan.
• Add the garlic, onion, and carrots to saucepan. Cook vegetable mixture over medium heat until tender, about 5 minutes. Add the minced sage, and cook 1 minute more.
• Add the lentils, cumin, and chicken stock; stir to combine. Simmer until lentils are cooked and falling apart, 20 to 25 minutes.
• To serve, divide the hot soup among four soup plates, and garnish with the reserved bacon and additional sage.

CANADIAN BACON SPLIT PEA & LENTIL SOUP (CROCK POT)

Steps:

• Add all ingredients to crock pot.
• Cook on low for 8 hours or high for 4 hours or until desired consistency is reached.

BEEF, BACON AND LENTIL SOUP

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.

LENTIL AND CANADIAN BACON SOUP

Steps:

• Mix all ingredients in slow cooker.
• Cover and cook on low heat 8-9 hours, or high heat 3-5 hours, or until lentils are tender. Stir well before serving.

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!

SLOW-COOKER LENTIL AND CANADIAN BACON SOUP

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients. Cover; cook on Low heat setting 8 to 9 hours or until lentils are tender. Stir well before serving.

SMOKED BACON AND LENTIL SOUP

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.

CARROT, LENTIL AND BACON SOUP

Steps:

• 1. Heat the oil in a large pan, add the bacon and onion and saute over a medium heat for 4-5 mins or until pale golden.
• 2. Stir in the carrots, lentils, puree and curry paste and mix well. Add the stock and bring to the boil. Boil uncovered for 5 mins, then reduce the heat, cover and simmer for 20 mins or until the carrots and lentils are tender.
• 3. Blitz the soup with a stick blender until smooth. Adjust the seasoning to taste, then serve with a dollop of yogurt, a scattering of coriander and croutons if liked.

LENTIL-APPLE SOUP WITH BACON & BUTTERMILK

Steps:

• Slice bacon into 1-inch pieces. Heat vegetable oil over medium heat in a 4-quart Dutch oven or saucepan. Add the bacon and cook till crispy, 8-10 minutes. Meanwhile, cut the leek in half reserving the light green part (discard or use the dark upper stem for another use such as stock). Slice lengthwise, then thinly slice into thin half-moon rounds. Set aside. Peel and slice the carrots. Cut into quarters lengthwise, then dice. Set aside. Trim celery then cut in quarter strips, lengthwise and dice.
• Drain the bacon on paper towels and pour off all but 2 tablespoons bacon fat (save the bacon fat by pouring into a room-temp glass and keep in the fridge). Add leeks, carrots, celery, and a pinch of salt to the pan. Stir then sweat over low heat until vegetables are tender, 5-7 minutes. Meanwhile, use a knife to remove the ginger peel. Cut ginger in half, then thinly slice into sheets, then matchsticks and finely chop. Add to the pot. Peel and dice garlic and add to the pot.
• When the vegetables are soft and lightly caramelized, add cumin. Toast in the skillet for 30 seconds. Add lentils, black pepper, chicken stock, and apple cider. Cover, turn up heat to medium and bring to a heavy simmer, 5 minutes. Reduce to a low simmer and cook 30 minutes.
• While the soup is simmering chop the apples by slicing around the core in thin rounds, then matchsticks and finally a small dice. Remove rosemary needles from stem by holding the sprig at the top, then sliding your fingers down to the bottom stripping off the needles. Bunch needles together and mince. When the soup is "soupy," stir in the apples and rosemary and cook 2-3 additional minutes.
• Taste soup and add salt if necessary. Serve in individual bowls. Garnish with a drizzle of buttermilk and a sprinkle of bacon.

SMOKY BACON AND LENTIL SOUP

Steps:

• Cook lentils in 1-1/2 qt. (6 cups) water and salt in medium stockpot 30 min.
• Meanwhile, cook and stir bacon in small skillet on medium heat until crisp. Add wieners; simmer on medium-low heat 5 min. Drain.
• Blend water, tomatoes, onion, garlic and bouillon in blender until smooth. Add to lentil mixture; stir. Bring to boil; simmer on medium-low heat 10 min. Add bacon mixture; stir. Simmer 15 min.
• Beat egg lightly with whisk. Gradually stir into soup; cook 1 min., stirring constantly.

CREAMY LENTIL BACON-TOPPED SOUP

Steps:

• Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Ad leek and onion to pan; saute 4 minutes. Add broth, potato, lentils, carrot, and salt; bring to a boil. Cover, reduce heat and simmer 1 hour or until vegetables are tender. Place vegetable mixture in blender or food processor; process until smooth. Return pureed mixture to pan; stir in half and half and sherry. Cook until thoroughly heated. Sprinkle with bacon.

RED-LENTIL SOUP WITH SAGE AND BACON

Steps:

• In a large saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of paper towel, and set aside. Discard all but 1 tablespoon bacon drippings from pan.
• Add the garlic, onion, and carrots to saucepan. Cook vegetable mixture over medium heat until tender, about 5 minutes. Add the minced sage, and cook 1 minute more.
• Add the lentils, cumin, and chicken stock; stir to combine. Simmer until lentils are cooked and falling apart, 20 to 25 minutes.
• To serve, divide the hot soup among four soup plates, and garnish with the reserved bacon and additional sage.

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.