Hearty lentil and bacon soup
This is my favourite soup, so tasty, satisfying to eat even without bread and very filling
10 mins
55 mins
204 kcals
serves 6
HEARTY LENTIL AND BACON SOUP
Lentils and bacon are just one of those combinations that work so well, and this soup has lots of lovely speed veg squeezed into it. I always make a big batch as it freezes really well and is perfect for a quick, filling lunch if you are stuck. I’ve also found that this is really popular with my children which makes it even more of a winner and I haven’t yet found any other ways to get lovely healthy lentils down them!
I use puy lentils if I can find them, although it’s not always that easy to find the boxes of dry ones (by Merchant Gourmet). The ones I used in this batch were from Sainsburys. Personally I wouldn’t buy the pre-cooked tinned ones for this soup as they are really pricey! Puy lentils are particularly nice in this, but green lentils also work well.
Hearty lentil and bacon soup
Ingredients
- 300 g dried puy lentils or green lentils
- 1.5 litres vegetable stock
- 2 onions finely chopped
- 2 sticks celery finely chopped
- 1 clove garlic finely chopped
- 4 carrots grated or finely chopped
- 1 tin chopped tomatoes
- 3 tbsp tomato puree
- 8 rashers lean bacon fat removed and finely chopped
- salt and pepper
- Frylight
Instructions
- Gently fry the onion, celery and garlic until the onion is soft and translucent
- Add the (rinsed) lentils, carrots and vegetable stock, bring to the boil, and simmer for 25 minutes.
- While you are waiting for the lentils, fry the bacon until crispy, and set to one side.
- After 25 minutes, add the tomatoes, puree and bacon and season well.
- Simmer gently for a further 30 minutes. The soup should be a thick consistency. If it looks to watery, bubble at a high heat for a few minutes to reduce it.
