Best 7 Hearty Lentil Bacon And Beef Soup Recipes

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In the realm of hearty and flavorful soups, few dishes can compete with the classic lentil bacon and beef soup. This comforting stew combines the earthy goodness of lentils with the smoky richness of bacon and the savory depth of beef, creating a symphony of flavors that is sure to warm your soul on a chilly day. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the process of crafting the perfect lentil bacon and beef soup, ensuring that you can savor this culinary delight in the comfort of your own home.

Here are our top 7 tried and tested recipes!

BEEF AND LENTIL SOUP



Beef and Lentil Soup image

A great lunch soup full of protein. I make a batch of this and warm it up all week.

Provided by KELLY614

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h15m

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 pound beef chuck, cut into 1-inch cubes
salt and pepper to taste
2 large stalks celery, chopped
2 large carrots, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 ½ teaspoons dried cilantro
1 teaspoon dried oregano
2 (32 ounce) cartons chicken broth
1 (28 ounce) can diced tomatoes
2 cups dry lentils
¼ cup chopped fresh parsley
½ cup grated Parmesan cheese, or to taste

Steps:

  • Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
  • Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
  • After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 342.8 calories, Carbohydrate 38.4 g, Cholesterol 36.2 mg, Fat 9.3 g, Fiber 16.7 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 1350.9 mg, Sugar 6.5 g

HEARTY LENTIL SOUP



Hearty Lentil Soup image

Serve this zesty veggie-packed soup with thin slices of sharp Cheddar cheese and pumpernickel bread to soak up the delicious broth.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h2m

Yield 2

Number Of Ingredients 11

2 cups Progresso™ chicken broth (from 32-ounce carton)
1 can (12 ounces) beer or 1 1/2 cups Progresso™ chicken broth
1/2 cup dried lentils, sorted and rinsed
1 medium carrot, sliced (1/2 cup)
1 medium celery stalk, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
1 fully cooked smoked Polish sausage, about 5 inches long, thinly sliced (3 ounces)
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/8 teaspoon pepper
1 small dried bay leaf
2 tablespoons grated Parmesan cheese

Steps:

  • Heat broth, beer and lentils to boiling in 2-quart saucepan; reduce heat. Cover and simmer 20 to 25 minutes, stirring occasionally, until lentils are tender but not mushy.
  • Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Remove bay leaf. Sprinkle each serving with cheese.

Nutrition Facts : Calories 365, Carbohydrate 36 g, Cholesterol 30 mg, Fiber 12 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 2370 mg

BEEF, BACON AND LENTIL SOUP



Beef, Bacon and Lentil Soup image

This is from a free Penzey's recipe card. I haven't tried it yet, but am typing it here for safekeeping.

Provided by Michelle Berteig

Categories     Pork

Time 2h40m

Yield 10 serving(s)

Number Of Ingredients 15

1 1/2 cups dried lentils
5 cups cold water
8 ounces bacon, diced
1 lb ground chuck
1 large onion, chopped
1/2 cup chopped bell pepper
1 large carrot, chopped
1 large tomatoes, chopped
1 1/2 tablespoons butter
1 1/2 tablespoons flour
2 cups warm water
1 teaspoon beef base or 1 beef bouillon cube
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons vinegar

Steps:

  • Dissolve the beef soup base or the beef bouillon cube in the warm water.
  • Combine the lentils and the cold water in a soup pot and bring to a boil.
  • Lower the heat, cover, and simmer for 45 minutes.
  • While the lentils are cooking, cook the bacon in a skillet and drain on a plate lined with paper towels. Discard the bacon drippings.
  • Add the ground chuck to the skillet and brown. Drain well.
  • Add the beef, bacon and vegetables to the lentils.
  • Melt the butter in the skillet, add the flour, salt, pepper, and vinegar. Cook, stirring constantly, until thickened and bubbly, about 3 minutes.
  • Add the water/soup base mixture, stir well to blend, then add to the soup pot and bring to a boil.
  • Lower the heat, cover, and simmer for 1 1/2 to 2 hours or until the flavors are well-blended.

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

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.

HEARTY CABBAGE, BEEF, AND LENTIL SOUP



Hearty Cabbage, Beef, and Lentil Soup image

This makes a very large pot of a delicious, hearty ground beef and lentil soup that is perfect to warm you up on a cold winter day. And the bonus is -- lots of leftovers for tomorrow!

Provided by Melissa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 15

1 (48 ounce) can beef broth
3 carrots, sliced
3 stalks celery, sliced
1 cup red lentils, rinsed
2 cups chopped cabbage
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
1 pound ground beef
¼ cup chopped onion
2 cloves garlic, minced

Steps:

  • Combine broth, carrots, celery, and lentils in a large stockpot over medium-high heat; bring to a boil. Boil for 5 minutes, then reduce heat to low. Add cabbage, tomato sauce, diced tomatoes, thyme, oregano, salt, pepper, and bay leaf. Cover and let simmer until vegetables and lentils are cooked thoroughly, about 45 minutes.
  • While soup is simmering, heat a skillet over medium-high heat. Add ground beef, onion, and garlic; cook and stir until browned and crumbly and onion is soft, 5 to 7 minutes. Drain fat from the skillet; add contents to the soup. Serve.

Nutrition Facts : Calories 327.6 calories, Carbohydrate 32.3 g, Cholesterol 47.3 mg, Fat 10.3 g, Fiber 13.6 g, Protein 26.2 g, SaturatedFat 4 g, Sodium 1428.3 mg, Sugar 8.4 g

HEARTY VEGETABLE LENTIL SOUP



Hearty Vegetable Lentil Soup image

My mother has diabetes, so I often prepare this dish for her. I wanted a hearty soup that hits the spot on cold autumn nights, so I paired the lentils with turkey bacon and a handful of spices. -Nicole Hopping, Pinole, California.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 12

6 bacon strips, chopped
1 pound red potatoes (about 3 medium), chopped
2 medium carrots, chopped
1 medium onion, chopped
6 garlic cloves, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1-1/2 cups dried lentils, rinsed
4 cups chicken stock

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add potatoes, carrots and onion; cook and stir 6-8 minutes or until carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer., Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until lentils and potatoes are tender. Top each serving with bacon.

Nutrition Facts : Calories 314 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 708mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 17g fiber), Protein 20g protein. Diabetic Exchanges

HEARTY LENTIL, BACON AND BEEF SOUP



Hearty Lentil, Bacon and Beef Soup image

Chillout and warm-up to this hearty bowl of bacon, chorizo and sausage soup that would be perfect for those after game outings or sitting by the camp fire telling ghost stories. Cup your hands around the warm bowl, watch the steam add magic to the evening light. Sop it up with crusty bread when you are done. This is a perfect crock pot recipe.

Provided by Chef Ivan M

Categories     Clear Soup

Time 7h10m

Yield 8-10 serving(s)

Number Of Ingredients 14

250 g chorizo sausage, diced
100 g ground beef
80 g smoked bacon, diced
80 g white onions, chopped
80 g carrots, peeled and diced
60 g green bell peppers, deseeded and chopped
50 g garlic, peeled and chopped
10 g fresh basil, chopped
200 g peeled tomatoes, chopped
750 ml chicken stock
100 g spinach leaves, chopped
80 g lentils
salt and pepper
120 g cheddar cheese, grated

Steps:

  • In a stock pot, render bacon fat over medium heat. Remove bacon and set aside. Drain excess fat.
  • Return pot to heat. Add onions and garlic, and stir until transluscent.
  • Add ground beef, and cook for about 5 minutes, stirring occassionally.
  • Add diced bacon and chorizo. Stir to distribute evenly. Let cook for a further 2 minutes.
  • Add the the vegetables and peeled tomatoes. Stir.
  • Add chicken stock. bring to boil, then lower heat to simmer for about 30 minutes. Skim any excess oil and scum from the surface.
  • Transfer to crock pot and set on low for 4-6 hours. Or until the meat is very tender.
  • Add lentils and let simmer for another hour or so until softened.
  • Add the spinach leaves and fresh basil and let simmer for a further 10 minutes.
  • Season with salt and pepper.
  • Ladle the rich soup onto deep bowls. Top with grated cheddar cheese.

Nutrition Facts : Calories 356.1, Fat 24.4, SaturatedFat 10.1, Cholesterol 65.6, Sodium 874.5, Carbohydrate 12.1, Fiber 2.1, Sugar 3.6, Protein 21.9

Tips:

  • You can cook this recipe in a Dutch oven on the stovetop or in a slow cooker. If using a slow cooker, cook on low for 8-10 hours or on high for 4-6 hours.
  • To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
  • To reheat the soup, simply thaw it in the refrigerator overnight or at room temperature for several hours. Then, heat the soup over medium heat until warmed through.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

If you're looking for a hearty and flavorful soup that's perfect for a cold winter day, then this Lentil, Bacon, and Beef Soup is the perfect choice. Packed with protein and vegetables, this soup is sure to fill you up and keep you warm.

From the first bite, you'll love the rich flavor of the beef, the smokiness of the bacon, and the hearty texture of the lentils. The vegetables add a nice sweetness and crunch to the soup, and the spices add just the right amount of heat.

This soup is also incredibly easy to make. Simply brown the beef and bacon in a pot, add the vegetables and lentils, and then simmer until the lentils are tender. Serve with a side of crusty bread or crackers, and enjoy!

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