Best 3 Red Lentil Soup With Sage And Bacon Recipes

Indulge in the hearty and flavorful Red Lentil Soup with Sage and Bacon, a culinary symphony that combines the richness of bacon, the earthy notes of sage, and the comforting warmth of red lentils. This delectable soup is not only a feast for the taste buds but also a nourishing and wholesome meal. Dive into the goodness of this red lentil soup, brimming with tender lentils, crisp bacon, aromatic sage, and a symphony of spices. The Vegetarian Red Lentil Soup offers a meatless variation, catering to diverse dietary preferences. For those seeking a creamy and indulgent experience, the Creamy Red Lentil Soup with Roasted Garlic and Thyme beckons with its velvety texture and tantalizing flavors. And for a taste of the Mediterranean, the Red Lentil Soup with Lemon and Dill transports you to sun-kissed shores with its vibrant and refreshing flavors.

Check out the recipes below so you can choose the best recipe for yourself!

RED-LENTIL SOUP WITH SAGE AND BACON

Red-Lentil Soup with Sage and Bacon image

Red lentils, which actually have a deep-orange color, are rounder and smaller than the more common brown variety.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 8

Ingredients

5 slices (4 ounces) bacon, cut into 1/4-inch dice
2 cloves garlic, finely chopped
1 medium onion, finely chopped
4 medium carrots, cut into 1/4-inch dice
6 fresh sage leaves, minced, plus more for garnish
1 1/2 cups red lentils
1 teaspoon ground cumin
5 cups homemade or low-sodium canned chicken stock

Steps:

In a large saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of paper towel, and set aside. Discard all but 1 tablespoon bacon drippings from pan.
Add the garlic, onion, and carrots to saucepan. Cook vegetable mixture over medium heat until tender, about 5 minutes. Add the minced sage, and cook 1 minute more.
Add the lentils, cumin, and chicken stock; stir to combine. Simmer until lentils are cooked and falling apart, 20 to 25 minutes.
To serve, divide the hot soup among four soup plates, and garnish with the reserved bacon and additional sage.

HEARTY LENTIL SOUP WITH BACON AND HERBS

Hearty Lentil Soup with Bacon and Herbs image

Categories Soup/Stew Pork Vegetable Low Fat Wheat/Gluten-Free Lentil Bon Appétit

Yield Serves 6

Number Of Ingredients 11

Ingredients

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 slice bacon, chopped
2 teaspoons minced garlic
7 cups (or more) canned low-salt chicken broth
2 cups dried lentils (about 12 1/2 ounces)
2 large fresh thyme sprigs or 1/2 teaspoon dried
1 bay leaf
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives or green onions

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.

RED-LENTIL SOUP WITH SAGE AND BACON

Red-Lentil Soup With Sage and Bacon image

Red lentils, which actually have a deep-orange color, are rounder and smaller than the more common brown variety.

Provided by kelly in TO

Categories Stocks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

5 slices bacon, cut into 1/4-inch dice
2 garlic cloves, finely chopped
1 medium onion, finely chopped
4 medium carrots, cut into 1/4-inch dice
6 fresh sage leaves, minced, plus more for garnish
1 1/2 cups red lentils
1 teaspoon ground cumin
5 cups low sodium chicken broth

Steps:

In a large saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of paper towel, and set aside. Discard all but 1 tablespoon bacon drippings from pan.
Add the garlic, onion, and carrots to saucepan. Cook vegetable mixture over medium heat until tender, about 5 minutes. Add the minced sage, and cook 1 minute more.
Add the lentils, cumin, and chicken stock; stir to combine. Simmer until lentils are cooked and falling apart, 20 to 25 minutes.
To serve, divide the hot soup among four soup plates, and garnish with the reserved bacon and additional sage.

Nutrition Facts : Calories 382.4, Fat 8.2, SaturatedFat 2.4, Cholesterol 6.8, Sodium 222.7, Carbohydrate 55.4, Fiber 10, Sugar 4.5, Protein 26.2

Tips:

Use high-quality red lentils. This will make a big difference in the flavor and texture of your soup.
Don't skip the bacon. It adds a delicious smoky flavor to the soup.
Use fresh sage. It has a much better flavor than dried sage.
If you don't have any fresh sage, you can use 1/2 teaspoon of dried sage.
Add the lentils and water to the pot first, then bring to a boil. This will help to prevent the lentils from sticking to the bottom of the pot.
Once the lentils are boiling, reduce the heat to low and simmer for 20 minutes, or until they are tender.
Season the soup to taste with salt and pepper.
Serve the soup hot, garnished with fresh parsley or sage.

Conclusion:

Red lentil soup is a delicious, hearty, and healthy soup that is perfect for a cold day. It is also very easy to make, and can be ready in about 30 minutes. This soup is a great way to use up leftover bacon, and it is also a good source of protein and fiber. Red lentil soup is a great soup for people of all ages. It is also a good soup for people who are on a budget, as it is very affordable to make.