Wednesday, 11 November 2015

Lentil and Bacon Soup




Serves 4-6

2 tbsp oil
1 rounded tsp butter
1 medium onion, finely chopped
3 carrots, diced fairly small
2 cloves garlic, chopped
150g bacon, chopped
1 tsp dried parsley
200g red lentils
1.5 litres vegetable or chicken stock
Salt and pepper to taste

1.       Heat the oil and butter in a saucepan and gently fry the onions for a few minutes.
2.       Add the carrot, garlic and chopped bacon and continue to cook gently for about 5 minutes.
3.       Stir in the parsley, lentils and stock and bring to the boil. When boiling reduce the heat and simmer for 45 minutes. Stir occasionally.
4.       Allow to cool for an hour at least, before gently reheating before serving. This allows the flavours to develop.

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