A healthy gluten-free lentil and bacon soup. Lentils are great; filling, warming and also full of iron. By blitzing half of the soup it will be thick and creamy, but still have texture from the ...

Add the bacon pieces and cook for about 2 minutes ... As it cooks, stir the soup occasionally so the lentils don’t stick to the bottom of the pot. Season to taste with salt and pepper to taste ...

Lentil soup is a classic comfort food that is both ... The chef's version features crispy streaky bacon, thyme, parsley, and garlic, and is made with ingredients you may already have on hand.

The spelt and lentil soup is ready to be enjoyed (18 ... For an even heartier version, try enriching it with crispy bacon ...

Crumbled bacon, cheeses, sliced olives or avocado ... Any of these garnishes will also work on a red lentil soup. Just choose the soup you love best, or at least the one you’ll love best for ...

Add bacon and cook until partially done ... Be sure to stir the soup regularly. When lentils are tender, remove soup from heat and cool for several minutes. In the jar of a blender, puree the ...

(However, they also play very well with bacon, ham, and sausage ... the second thing I learned to cook after lemon lentil spinach soup, at the knee of Madhur Jaffrey, one of my greatest early ...

After an hour of simmering, the soup is ready to serve, but according to the recipe, it “tastes better the next day.” In ...

Can't make up your mind about whether to make bean or lentil soup? Grab a bag of 15-bean soup ... to the tender vegetables that are cooked in bacon fat. Half of the clams are roughly chopped ...

Add the lentils, pumpkin, stock, bones and mint leaves, cooking for 40 minutes until the pumpkin is completely soft. Remove the bacon bones. 2. Puree the soup, then return to a clean pot.

Add the lentils and cook for 20–25 minutes, or until they are softened. Remove the bay leaf and use a stick blender or food processor to partially blend the soup, keeping a fairly chunky texture.