Lentil and bacon soup
Filling, delicious, hearty soup!
10 mins
55 mins
236 kcal
10 mins
55 mins
236 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
Lentils and bacon are just one of those combinations that work so well. 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!
I use puy lentils if I can find them, although it’s not always that easy to find the boxes of dry ones (Merchant Gourmet do them in Sainsburys, but they are pretty steep at £3.50). The ones I have used here were from my local health food shop, and much better value (sometimes they are called dark speckled lentils). Puy lentils are particularly nice in this, but green lentils also work well.
I love the Marigold Suiss Bouillon vegetable stock- it beats anything else I have tried. They stock it in most supermarkets and health food shops- or Amazon!
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Ingredients
- 300 g dried puy lentils or green lentils (read notes above)
- 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
- 4 smoked bacon medallions 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 too watery, bubble at a high heat for a few minutes to reduce it.
