Lentil and Bacon Soup
Ready In: 1 hr 30 mins
Serves: 4-6
Ingredients
- 2 tablespoons sunflower oil
- 6 slices smoked streaky bacon
- 1 onion, peeled and chopped
- 2 carrots, peeled and diced
- 7 ounces split red lentils
- 1 (14 ounce) can chopped tomatoes
- 1 vegetable stock cube
- 2 tablespoons parsley, chopped
- salt and freshly ground black pepper
Directions
- Heat oil in a large saucepan. Add the bacon, onion and carrots and cook over a medium heat, stirring occasionally, for 7-10 minutes, or until the bacon has started to turn golden and the vegetables have softened. Add the lentils to the pan and stir well. Add the chopped tomatoes and 2 pints boiling water, and stir in stock cube. Bring to the boil, cover, and then simmer the soup gently for about 1 hour, or until the lentils and vegetables are tender.
- Remove the pan from the heat and leave the soup to cool slightly. Purée the soup with the parsley, and add seasoning to taste. If the soup is too thick, a little extra boiling water can be added.
- Reheat the soup for serving in mugs, with crusty bread.
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