Sunday, 31 January 2016

Lentil and bacon soup

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.

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