Complex And Creamy Lentil Bacon Soup Recipes

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.

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.

CREAM OF LENTIL SOUP

Steps:

• In a large saucepan, combine the 4 cups of broth, lentils, bay leaf and clove. Bring to a boil. Reduce heat; cover and simmer until lentils are tender, 25-30 minutes., Meanwhile, in a Dutch oven, saute onion and celery in butter until crisp-tender. Add the carrots, salt, sugar, curry powder and pepper; saute until vegetables are tender, 2-3 minutes longer . Add garlic; cook for 1 minute., Drain lentils; discard broth, bay leaf and clove. Add lentils to vegetable mixture. Stir in the spinach, remaining 2 cups broth, cream, lemon juice and parsley; cook over low heat until heated through and spinach is wilted.

30 BEST CREAMY SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a creamy soup in 30 minutes or less!

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.

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!