Salt Pork Lentil Soup Recipes

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SALT PORK LENTIL SOUP



Salt Pork Lentil Soup image

Refrigerate or freeze leftovers. Even better the next day! You can use any sort of lentils you want.

Provided by wervwera

Categories     Clear Soup

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

4 ounces salt pork, cubed
1 small red onion, diced
2 medium carrots, peeled and diced
2 garlic cloves, minced
1 tablespoon dried parsley
1 1/2 cups dried lentils, picked over
6 cups water or 6 cups low sodium chicken broth
salt & pepper, to taste

Steps:

  • In a large pot, brown the salt pork over medium heat.
  • Remove the bits and saute the onion and carrot about five minutes in the fat from the pork.
  • Add the garlic and saute a minute longer.
  • Re-add the pork bits as well as the parsley, lentils, and water or stock.
  • Bring to a boil, then reduce heat to low.
  • Simmer about 45 minutes to an hour, or until the lentils are soft and cooked through, but not falling apart.
  • Season with salt and pepper to taste, and serve with a crusty bread or crackers.

Nutrition Facts : Calories 244.8, Fat 11.9, SaturatedFat 4.2, Cholesterol 12.2, Sodium 221.6, Carbohydrate 24.3, Fiber 11.6, Sugar 1.9, Protein 10.3

LENTIL SOUP WITH SALT PORK



Lentil Soup With Salt Pork image

Haven't tried this yet. Found it on a random search and thought it sounded good. If anyone makes this before I do please let me know how it is.

Provided by Royapita

Categories     Lentil

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup salt pork, cut into very small cubes
1 onion, chopped
1 leek, chopped
1 1/2 cups lentils
4 cups chicken broth
1 celery rib, minced
1 medium carrot, minced
2 garlic cloves, crushed
1 bay leaf
1 tablespoon parsley, chopped
salt and pepper, to taste

Steps:

  • Into a casserole, brown salt pork cubes over medium heat.
  • Remove and, if desired, reserve salt pork cubes.
  • Saute chopped onion and leek in salt pork fat.
  • Stir in lentils.
  • Pour in broth; bring to a boil.
  • Lower heat; mix in minced celery and carrot, crushed garlic, bay leaf and chopped parsley.
  • Simmer for 1 hour or until lentils are tender.
  • Season.
  • Serve really hot, garnished if desired with reserved salt pork cubes.

Nutrition Facts : Calories 160.2, Fat 1.8, SaturatedFat 0.5, Sodium 773, Carbohydrate 23.9, Fiber 7.4, Sugar 5, Protein 12.6

LENTIL SOUP



Lentil Soup image

An ingeniously simple but refined version of an old classic dish. You may use ham butt or salt pork or cubed ham instead of the ham hocks, but be careful to avoid too much salt. Serve with a hearty bread or corn bread. Adapted from "A Celebration of Soups" by Robert Ackart (1982).

Provided by Cooking Beast

Categories     One Dish Meal

Time 1h15m

Yield 10 cups

Number Of Ingredients 13

1 1/2 lbs smoked ham hock
10 cups water
2 carrots, scraped and sliced
2 celery ribs, chopped with their leaves
1 large onion, peeled and chopped
1 cup dry lentils, rinsed
bouquet garni
2 bay leaves
2 whole cloves
1 garlic clove
1 tablespoon dried parsley
6 peppercorns
1/2 teaspoon thyme

Steps:

  • Make the bouquet garni by placing the herbs in a cheesecloth or a metal tea ball. Place in large stock pot.
  • Add all ingredients in stock pot--water, vegetables, lentils.
  • Simmer the soup for one hour, covered, or until the lentils are tender. Discard the bouquet garni.
  • Remove the ham hocks. Cut the meat from them. Reserve. Discard bones.
  • Optional: in the container of a food processor or large blender, whirl half of the soup until it is smooth, 2 cups at a time. Return to pot with other half of soup. Add meat. Taste and adjust salt and pepper, if necessary. Serve.

Nutrition Facts : Calories 82.5, Fat 0.4, SaturatedFat 0.1, Sodium 25.5, Carbohydrate 14.8, Fiber 6.8, Sugar 1.8, Protein 5.4

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