Lentil And Canadian Bacon Soup Recipes

SLOW COOKER LENTIL AND CANADIAN BACON SOUP

Steps:

• Add all the ingredients to the crock pot and stir well. Cover the crock pot and cook on low heat for 8 hours or until the lentils, potatoes, and carrots are tender. Stir well and adjust the seasoning as needed before serving.

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.

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.

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.

LENTIL AND BACON SOUP

Steps:

• Rinse the lentils under cold running water and drain.
• Heat the oil in a large pot and fry the onion, gently, for 5 minutes until soft.
• Add the leek (if using), carrot, celery, mushrooms, bacon and bay leaves, and saute, stirring from time to time, for a few minutes.
• Add the lentils, then pour in the stock and water and bring slowly to the boil. Skim the surface as necessary, then simmer half-covered for 30 to 40 minutes, or until lentils are soft.
• Meanwhile brown the rookwurst in a little olive oil until golden brown, then cool. Slice into 1cm thick slices.
• When the soup is ready, add the parsley and sliced rookwurst and season with pepper and lemon juice.
• Simmer for 2 to 3 minutes, remove bay leaves 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.

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.

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.