BACON LENTIL RECIPES

Name: Lentil & bacon soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 3
Cuisine: Mediterranean
Ingredients: 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 & BACON SOUP RECIPE - BBC GOOD FOOD

Lentil & bacon soup recipe - BBC Good Food image

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

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 3

Number Of Ingredients 10

Ingredients

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

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, FatContent 19.1 grams fat, SaturatedFatContent 6.6 grams saturated fat, CarbohydrateContent 50.6 grams carbohydrates, SugarContent 7.3 grams sugar, FiberContent 7.7 grams fiber, ProteinContent 29.5 grams protein, SodiumContent 1.6 milligram of sodium

LENTIL AND BACON SOUP RECIPE - BBC FOOD

Lentil and bacon soup recipe - BBC Food image

A tasty and filling lentil and bacon soup that takes just 20 minutes from start to finish. Make and freeze in portions to take to work.

Provided by The Hairy Bikers

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 6

Number Of Ingredients 11

Ingredients

1 tsp oil
75g/2¾oz smoked back bacon, trimmed of all fat and finely chopped
1 onion, finely chopped
1 red pepper, finely chopped
1.5 litres/3lb 5oz chicken or vegetable stock
1 small sweet potato, peeled and finely diced
1 garlic clove
200g/7oz red lentils
large sprig thyme
1 bay leaf
salt and freshly ground black pepper

Steps:

Heat the oil in a large saucepan. Add the bacon, onion and red pepper. Cook on a low heat for 5 minutes, or until the vegetables have started to soften.
Boil a kettle and use this to make your stock – or if using fresh stock, bring it to the boil in a separate saucepan while the vegetables are cooking.
Add the sweet potato, garlic and lentils to the bacon and vegetables. Stir for a minute, then pour over the just-boiled stock and add the herbs.
Season with salt and pepper. Return to the boil – this should be more or less instant – then turn down to a medium heat, cover, and cook for between 15-20 minutes, or until the red lentils are tender.
Remove the herbs. Blend using a stick-blender if preferred – or you can leave the soup as is. Serve.

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LENTIL SOUP | PORK RECIPES | JAMIE OLIVER RECIPES

This incredibly easy store cupboard soup with crispy bacon is great for using up leftovers.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 236 calories per serving

1. Peel and finely chop the onions and carrots, trim and finely chop the celery, and peel and finely slice the garlic. Finely chop the bacon.
2. Heat a lug of olive oil in a large pan over a medium heat, add the bacon and fry slowly until the bacon starts to release all its tasty fat and goes crispy, then crumble in the dried chilli, and add the dried thyme, onion, carrot, celery and garlic.
3. Cook gently with the lid on for about 15 minutes, or until all the vegetables are soft, then add the lentils and 1 litre water or vegetable stock.
4. Bring to the boil and simmer until the lentils are soft (check the packet instructions as different types of lentils vary in cooking time. If you’re mixing your lentils, cook for the longest amount of time to make sure they are all cooked properly).
5. Drain, then tip in the cannellini beans and, if the soup’s a little thick, add a splash more water. Bring back to the boil and simmer for another 10 minutes, then taste and season with sea salt and black pepper.
6. Meanwhile, pick and finely chop the parsley.
7. Ladle into bowls and finish with a drizzle of extra virgin olive oil and the chopped parsley. Serve with hunks of bread for dunking.

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LIVER, BACON & ONIONS | LIVER RECIPES | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 15 minutes
Calories 362 calories per serving

1. Peel and very finely slice the red onion. Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.
2. Reserving 2 nice leaves, pick, finely slice and add the rest of the sage. Cook for 5 minutes, tossing regularly.
3. Push the onions to one side, and add the bread and bacon to the pan. As soon as they crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar, toss with tongs, then move them on top of the bread, so they don’t catch. Once the bacon is golden, move that on top of the onions.
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5. Add the 2 reserved sage leaves alongside, with 1 teaspoon of olive oil to crisp them up, then serve.

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LIVER, BACON & ONIONS | LIVER RECIPES | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 15 minutes
Calories 362 calories per serving

1. Peel and very finely slice the red onion. Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.
2. Reserving 2 nice leaves, pick, finely slice and add the rest of the sage. Cook for 5 minutes, tossing regularly.
3. Push the onions to one side, and add the bread and bacon to the pan. As soon as they crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar, toss with tongs, then move them on top of the bread, so they don’t catch. Once the bacon is golden, move that on top of the onions.
4. Lightly season the liver, then add to the pan to sear for just 1 minute on each side, so it’s golden on the outside, blushing in the middle.
5. Add the 2 reserved sage leaves alongside, with 1 teaspoon of olive oil to crisp them up, then serve.

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HEALTHY BACON AND LENTIL SOUP RECIPE - BBC FOOD

A healthy gluten-free lentil and bacon soup. Lentils are great; filling, warming and also full of iron. By blitzing half of the soup it will be thick and creamy, but still have texture from the remaining lentils. Nutritional info: This recipe contains 267kcal, 5.7g fat (of which 1.2g saturates), 1.5g salt per portion. It counts as 2 of your 5-a-day.
From bbc.co.uk
Reviews 5
Calories 267kcal per serving

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Calories 329.2 calories per serving

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