Black Lentil Soup

Recipe by Sackville
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Tip the lentils into a sieve and rinse thoroughly with cold water.
  • In a large pot, briskly fry the bacon in the oil until the fat runs and it starts to get crispy.
  • Stir in the onion and garlic, lower the heat slightly and cook until the onion starts to soften.
  • Stir in the carrots and lemon zest and cook, stirring often, for another five minutes.
  • Add the mushrooms and bay leaf.
  • Cook for another couple minutes, then add the red pepper and lentils.
  • Stir in the vinegar.
  • Sift the flour over the top and stir until it disappears.
  • Add the stock and bring to a boil, stirring to make sure the flour is completely mixed in.
  • Once boiling, reduce the heat and let the soup simmer for 25 minutes or until the lentils and vegetables are tender.
  • You may need to add a bit more liquid along the way.
  • Stir in the parsley and serve.
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