Hearty lentil and bacon soup

This is my favourite soup, so tasty, satisfying to eat even without bread and very filling!

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.

 

 

My Recipe

Serves: 6
Syns: none
Healthy Extra: none

Ingredients

  • 300g 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

Method

  1. Gently fry the onion, celery and garlic until the onion is soft and translucent
  2. Add the (rinsed) lentils, carrots and vegetable stock, bring to the boil, and simmer for 25 minutes.
  3. While you are waiting for the lentils, fry the bacon until crispy, and set to one side.
  4. After 25 minutes, add the tomatoes, puree and bacon and season well.
  5. 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.

Additional Info

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