Lentil and Smoked Bacon Soup
A hearty broth of a soup, full of robust flavours and extremely satisfying, serve on a winters evening with a huge chunk of Wholemeal bread for a protein boost serve with a poached egg on top.
Preparation time: 10 - 15 minutes Quantity: Serves 3 - 4 Cooking time: 50 minutes or so
Ingredients
1/2 tablespoon olive oil
4 thick smoked bacon rashers
1 onion - peeled and small diced
1 large carrot - peeled and small diced
2 cloves garlic - crushed
90g / 3 oz red lentils
1 tin plum tomatoes - chopped
1 pint / 550 ml chicken stock or 1 cube and water
2 sprigs of thyme or oregano (optional)
2 bay leaves (optional)
Method
- Heat the oil
- Fry of the bacon - cut in to strips - till crispy
- Add the onions and garlic, cooking on a lower setting for a few minutes to soften
- Add the carrots cooking for half a minute
- Add the lentils and tomatoes
- Pour in the stock and add the herbs (optional)
- Bring to the boil then
- Simmer for 40 minutes or until all the ingredients are soft
- Remove the bay leaves and herb stalks if any
- Season to taste and serve (no need to blend)