Bacon and Lentil Soup

Charmaine Lu -

  • 200g chopped smoked bacon
  • 2 chopped leeks
  • 2 crushed garlic cloves
  • 2 diced carrots
  • 2 diced celery stalks
  • 8 tbsp red lentils
  • 1 litre chicken stock
  • 1 tbsp tomato puree
  • 2 tbsp chopped parsley
  • Fry the bacon in a large pan until golden and the fat has rendered, then tip in the garlic, leeks, carrots, celery and a pinch of salt and pepper. Cook for 10 mins or until the veggies have softened.
  • Stir in the red lentils, stock and tomato puree and simmer for 15 mins, or until the lentils are tender. Stir the parsley through the soup and simmer for 3 mins more, then serve with crusty bread.
35 mins
4 serving