Lentil & Bacon Soup
photo by Anonymous
- Ready In:
- Combine all ingredients in a Dutch oven.
- Cover and simmer for 45 minutes.
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My taste buds are tap-dancing; the Glaswegian is sneaking spoonfuls from the pot after two very healthy bowls and the dog is whining! This 5 star business doesn’t go past 5 though! I took the weather ingredient of your recipe as a sign of what was in store for dinner (the temperature tonight is ridiculous by Toronto standards, –30 with the wind-chill). I knew I was going to make lentil soup and had my heart set on an Armenian or Lebanese recipe. Finding myself short of ingredients, my eyes rested on your recipe and I am in heaven! I made a couple of minor changes…I had homemade vegetable stock on hand but less than three cups to which I added cold water to make up 8 cups. I’ve been having an oregano crisis lately (see Italian Chicken Recipe #26469 by Mysterygirl for details) so I decided to substitute fresh thyme instead. I’ll have you know that I went slightly off my diet for this recipe. Good grief…I mixed a protein with a carb (and I’m smiling)!!!
I love this recipy it is the best lentil soup ever!I made it for my grandson who has bad allergies but everyone just loved it. I have made it 5 time most of the time I don't put the bacon in, once used sausage instead, it is wonderful with bacon or sausage or with no bacon or sausage. Thanks for give us a new favorite soup.
This was great! The first lentil recipe that my family and I have liked. I did change it a bit, but only because I had to use what I had on hand. I used a large can of Italian diced tomatoes which helped my being out of garlic and oregano. I also used a bit of italian seasoning. I also did not have parsley. I added a tsp of rosemary. I used a hamhock and 3 slices of bacon. I lost track of time and cooked it for over an hour, it was tender. Yummy yummy. Thanks Karen
Had no other ideas on what to make tonight and I bought a bag of lentils weeks ago knowing I wanted to try this recipe. This was delicious. I used leftover diced honey baked ham instead of bacon, and it was a perfect complement. It was even good on a hot day (in AC). Husband and I both agree we're making this in large quantities this winter.
This was phenomenal. I craved it everyday. I tried making it by the directions and maybe a Dutch oven is not just a bigger pot as I had thought, but it was nowhere near done by simmering alone. The lentils were still hard. I wanted to keep it vegetarian so I used Bacon Salt instead of bacon and subbed balsamic instead of wine vinegar. Only had stewed tomatoes and that worked just fine. I brought it to a boil then simmered and I have to tell you the flavor was amazing. When I brought it to work I had everyone asking for the recipe. You have to try this one!
I have made this sticking to the recipe and with alterations, it turns out yummy either way. I find it makes a great base. I substitute a couple of cups of stock for water, add more veggies (whatever is around), and meat at times. Sometimes I add additional spices. When I'm not pressed for time, I like to fry the bacon, onion, and garlic first, so I can deglaze the pan for extra flavors.
This was OK, but a little bland for us. Next time I will use some broth in place of some of the water. I sauteed the onion, carrots, and celery first with some Herbs de Province. I also added some hot sauce. That really helped the lack of flavor. I have a favorite lentil soup recipe that I will have to post soon. This one is MUCH less time consuming, though, so I will have to try it again with a few more changes.
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<p>Click here to get to chat: http://koach.com/index.php?id=chatlogin&client=web&chan=%23Recipezaar The picture above is of me, but is not a very recent one. It was taken during a very sweet time of my life many years ago. The face is mostly the same, but atlas....everything has aged by about 20 years. I am a little heavier, my hair is not permed anymore and is straight with a slight wave to it, almost to my waist with a touch of grey at my temples. I like the picture because it reflects me and my love of the beautiful Colorado Rocky Mountains near Wellington Lake. I am grandma to Xavier Pryce (aka Zavy) who is 7, his little brother, Rylan James, who is 6 and Baby Wyatt who will be 3 in December. They and their momma are the light of my heart. I enjoy hosting a chat room called #Recipezaar on koach.com, named after the old site. Many people don't know this, but I was Recipezaar's first paid employee when Food.com was Recipezaar and Gay and Troy owned it. I am finding it difficult to spend as much time here as I used to. I am retired now and spend my days watch my grandsons while their momma works. Trying to spend time on the computer with 3 rowdy, hyper little boys in the house can be frustrating and sometimes even impossible unless their momma is home to keep an eye on things while grandma indulges herself on the computer.I wish I was as witty a writer as some of the others here on food.com, but I am afraid that all of my creativity and talent goes into my cooking, but I will give this my best shot anyway. I am a single mother to one 25 year old daughter (Alicia) and grandma to Xavier Pryce, Rylan James and Wyatt William. They all still live with me, so I am pretty much the boy's other parent. Cooking is never a chore for me. I collect cookbooks and am an avid reader of anything but have a particular love of horror novels. Stephen King and Dean Koontz are my favorite authors. 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I appreciate your for taking the time to view and read my profile. Your taking that time shows an interest in my ideas and in me as a person and I take that as the greatest compliment possible on Food.com. ****************************************************** I didn't have potatoes, so I substituted rice. I didn't have paprika, so I used another spice. I didn't have tomato sauce, I used tomato paste; A whole can, not a half can - I don't believe in waste. A friend gave me the recipe; she said you couldn't beat it. There must be something wrong with her, I couldn't even eat it!</p>