LENTIL AND BACON SOUP RECIPES

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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

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 SOUP RECIPES | BBC GOOD FOOD



Lentil soup recipes | BBC Good Food image

Use storecupboard favourite lentils to make a hearty soup. Our best-rated recipes are guaranteed to taste great and there are plenty of delicious ideas.

Provided by Good Food team

Number Of Ingredients 1

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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.
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Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 236 calories per serving
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    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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  • Remove the herbs. Blend using a stick-blender if preferred – or you can leave the soup as is. Serve.
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Calories 575 calories per serving
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