Lentil and Bacon Soup
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 236.59 ml brown lentils
- 59.14 ml split hulled mung dal
- 14.79 ml olive oil
- 1 onion, finely chopped
- 1 leek, finely chopped (optional)
- 2 carrots, finely diced
- 2-3 celery ribs, sliced
- 125 g button mushrooms, sliced
- 200 g rindless bacon, trimmed of excess fat and chopped
- 2 fresh bay leaves
- 946.36 ml beef stock
- 473.18 ml water
- 29.58 ml chopped fresh parsley
- 375 g dutch smoked sausage (Rookworst)
- 4.92-9.85 ml lemon juice, to taste
- fresh ground pepper, to taste
directions
- Rinse the lentils under cold running water and drain.
- Heat the oil in a large pot and fry the onion, gently, for 5 minutes until soft.
- Add the leek (if using), carrot, celery, mushrooms, bacon and bay leaves, and saute, stirring from time to time, for a few minutes.
- Add the lentils, then pour in the stock and water and bring slowly to the boil. Skim the surface as necessary, then simmer half-covered for 30 to 40 minutes, or until lentils are soft.
- Meanwhile brown the rookwurst in a little olive oil until golden brown, then cool. Slice into 1cm thick slices.
- When the soup is ready, add the parsley and sliced rookwurst and season with pepper and lemon juice.
- Simmer for 2 to 3 minutes, remove bay leaves and serve.
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RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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