Lentil and Bacon Soup
Instructions:
- 4 rashers back bacon
- 2 rashers streaky bacon
- A little oil for frying
- 1 medium onion, chopped finely
- 1 garlic clove, chopped
- 2 carrots, chopped
- 1 dessertspoon tomato purée
- 1â„2 teaspoon celery salt
- 1.5 litres vegetable stock
- 5 tablespoons lentils
- Salt and pepper to taste
- Fry the bacon in the oil until cooked and add the onion, garlic and carrot. Cook on a low heat for 10 minutes.
- Stir in the tomato purée and celery salt.
- Gradually add the stock and then stir in the lentils.
- Bring to the boil, stirring continuously as the lentils can rest on the bottom of the pan and stick.
- Turn down the heat to simmering and cook for 40 minutes, stirring occasionally.
- Check the seasoning – black pepper really enhances the flavour of this soup – and serve immediately.
- Storage Store in the fridge for 2–3 days. This soup freezes for up to 2 months.