Best 9 A Soup Of Lentils Bacon And Chard Recipes

SWISS CHARD SOUP WITH LENTILS

Steps:

• Wash the chard and with a knife separate the leaves from the stems. Chop the stems and slice the leaves (but keep leaves and stems separate).
• In a large pot or Dutch oven warm the olive oil, add onion and cook until soft and translucent, about 5 minutes.
• Add the garlic, all the spices, give a good stir, and cook for a further 20-30 seconds.
• Add the lentils, the chopped stems and the broth (alternately, warm water will work too). Bring to the boil.
• Reduce to medium heat, cover with a lid and cook until the lentils are soft, it will take about 15-20 minutes.
• Once the lentils are done, blend part of the soup with an immersion blender (alternately, transfer part of the soup into a highspeed blender, but be careful, it's hot and in this case you might want to turn the heat off and wait 5 minutes until it cools down a bit).
• Add the Swiss chard leaves and half of the coriander, push them down with the back of a wooden spoon, and cook for about 3 minutes until the leaves are tender but still bright and green.
• Turn off the heat, taste and adjust the seaoning adding more salt and pepper according to your taste. You might want to adjust the consinstency too, feel free to add a bit of warm water if you wish to thin out the soup.
• Serve with extra chili flakes if you like, chopped coriander leaves and lemon juice (about a quarter of lemon per serving is fine, don't skip it!). Enjoy.

FRAGRANT RED LENTIL AND RAINBOW CHARD SOUP

Steps:

• Soak lentils in a bowl with water to cover for 15 minutes.
• Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more.
• Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes.
• Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.

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.

CHARD LENTIL SOUP, LEBANESE-STYLE

Steps:

• Bring water to a boil in a large pot. Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. Add chard; continue cooking until wilted, about 5 minutes.
• Add potatoes to the boiling water, reduce heat to medium-low, cover the pot, and cook until the potatoes are completely cooked, about 12 minutes.
• Mix lemon juice, crushed garlic, and salt together in a bowl; add to the pot. Continue to cook at a simmer another 5 minutes. Stir olive oil into the mixture. Increase heat to high and cook another 1 to 2 minutes.

LENTIL SOUP WITH BACON

Steps:

• In a saucepan, brown the bacon. Remove the bacon and set aside.
• Add onion and carrots, cook 5 minutes.
• Add lentils, chicken broth and bay leaf.
• Let simmer 25 to 30 minutes.
• Add the bacon, cumin and parsley.

FRENCH LENTILS WITH CHARD

Steps:

• Heat the olive oil over medium-high heat in a heavy soup pot or Dutch oven. Add the onion and cook, stirring, until it begins to soften, about 3 to 5 minutes. Add the carrot and celery and cook, stirring, until all the vegetables are tender, about 5 minutes. Add the garlic and continue to cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, 2 quarts water and bouquet garni. Bring to a boil, reduce the heat, and simmer 40 minutes. Add salt and pepper to taste. Remove the bouquet garni.
• Stir the chard into the simmering lentils. Cook another 10 minutes or so, until the lentils and greens are tender. The chard should be tender but still bright. Taste, adjust seasonings and serve, passing the cheese at the table for sprinkling. Alternatively, transfer to an oiled baking dish, top with rounds of goat cheese, crumbled feta or grated Parmesan, and heat through in a medium oven.

HEARTY LENTIL SOUP WITH BACON AND HERBS

Steps:

• Combine onion, celery, carrot, bacon and garlic in heavy Dutch oven. Stir over medium-high heat 2 minutes. Reduce heat to medium-low; cover and cook until vegetables are tender, about 7 minutes. Uncover; add 7 cups broth, lentils, thyme and bay leaf and bring to boil. Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes. Discard thyme sprigs and bay leaf.
• Transfer half of soup to processor; cool slightly. Puree until smooth. Return puree to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bring soup to simmer, thinning with more broth, if desired. Season soup to taste with salt and pepper.
• Combine parsley and chives in small bowl. Ladle soup into bowls. Sprinkle parsley mixture over and serve.

LENTIL AND SWISS CHARD SOUP

Steps:

• In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.
• Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.
• Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired.

A SOUP OF LENTILS, BACON, AND CHARD

Steps:

• Peel the onion and chop it finely, then let it soften in a deep pan over medium to low heat with a little olive oil. Peel the garlic, slice it thinly, then add to the onion with the chopped bacon or pancetta. Chop the parsley and stir it in.
• Wash the chard thoroughly, set aside four beautiful stalks and their leaves, then separate the remaining stalks and leaves. Chop the stalks coarsely and set the leaves aside. Add the chopped chard stalks to the onion and bacon and continue cooking,
• Wash the lentils thoroughly, then stir them into the onion and bacon. Pour over the stock or water and bring to a boil, skimming off any froth that comes to the surface. You can add a bay leaf or two if you like. Decrease the heat so that the lentils simmer merrily, then almost cover the pot and simmer until they are tender, but far from collapse-about thirty minutes, depending on your lentils.
• Tear the reserved chard leaves up a bit. Stir them into the soup. Steam the reserved whole leaves and stalks until tender.
• Season the soup with salt, black pepper, lemon juice, and the mint leaves, tasting as you go. Ladle the hot soup into warm bowls, add the steamed chard, and serve with more lemon and mint for those who want it.