Lentil and bacon soup
Filling, delicious, hearty soup!
dried puy lentils
or green lentils (read notes above)
litres vegetable stock
grated or finely chopped
tin chopped tomatoes
smoked bacon medallions
salt and pepper
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.
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The Slimming Foodie