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Lentil and bacon soup
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A hearty, healthy soup that all the family will love - and you can keep it for up to three months frozen, too. Just reheat it when you need a quick supper!
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Serves: 4-6
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Skill level: Easy peasy
Ingredients
To save time (and washing up), this soup needn't be puréed, but can be left slightly chunky - just make sure it's cooked for long enough, so that the lentils are very tender. If the soup isn't going to be pureed, ensure that both the bacon and onion are finely chopped. To freeze, leave the soup to cool, pack into freezer containers, cover, seal and freeze for up to 3 months. Allow the soup to defrost before reheating.
- 2 tbsp sunflower oil
- 6 rashers smoked streaky bacon
- 1 onion, peeled and chopped
- 2 carrots, peeled and diced
- 200g (7oz) red lentils
- 400g can chopped tomatoes
- 1 vegetable stock cube
- 2 tbsps chopped fresh parsley
- Salt and freshly ground black pepper
- Crusty bread, to serve
Method
- Heat oil in a large saucepan. Add the bacon, onion and carrots and cook over a medium heat, stirring occasionally, for 7-10 minutes, or until the bacon has started to turn golden and the vegetables have softened. Add the lentils to the pan and stir well. Add the chopped tomatoes and 1.5 litres (2½ pints) boiling water, and stir in stock cube. Bring to the boil, cover, and then simmer the soup gently for about 1 hour, or until the lentils and vegetables are tender.
- Remove the pan from the heat and leave the soup to cool slightly. Purée the soup with the parsley, and add seasoning to taste. If the soup is too thick, a little extra boiling water can be added.
- Reheat the soup for serving in mugs, with crusty bread.
Nutritional information per portion
- Calories 240(kcal)
- Fat 10.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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