250g red lentils
2 carrots, peeled and diced
1 onion, finely chopped
Squeeze of garlic puree
6 rashers of bacon, chopped
1.2 litres vegetable stock
Fry the onion and carrot, with a squeeze of garlic puree, in fry lite for a few minutes, then add the lentils.
Coat the lentils and pour in the stock. Cook the lentils for 25-30 mins until tender.
While the lentils are cooking fry off the bacon until crisp.
When the lentils and vegetables are soft add the crispy bacon to the soup, reserving a few pieces for the top of your bowl of soup, if desired. (I forgot!)
Delicious, warm, cosy and very filling.