01.Lentil and Bacon Soup
2 tablespoons olive oil
1 onion, finely diced
1 garlic clove, finely chopped
3 rashers bacon, finely chopped
2 carrots, finely chopped
2 sticks celery, finely chopped
4 sage leaves, roughly chopped
2 x 410g brown lentils, drained and rinsed
1 litre stock (chicken or vegetable)
Salt and pepper to taste
2 tablespoons parsley, roughly chopped
Extra sage leaves chopped
• Heat oil in a large saucepan
• Gently fry onion, garlic, bacon, carrots, celery and sage approximately 5 minutes
• Add lentils and stock.
• Bring to the boil, reduce heat and simmer for 30 minutes with lid off.
• Using a stick blender, pulse the soup a few times to thicken slightly. You don’t want it to be pureed.
• Add seasonings and extra sage and parsley
• Soup ingredients can be doubled, freeze leftovers
• Bay leaves can be used instead of sage
• The amount of stock may need to be increased or decreased during cooking. Keep in mind that the soup is a reasonably thick soup after blending, so the liquid amount before blending should be reduced by half. You don’t want a thin soup.
To reduce the stock allow to boil a little longer without the lid
Add extra stock if too thick
Here are some more great soup recipes: Cauliflower soup recipe, potato and leek soup recipe and more in our Soups section.