A delectable and filling lentil and bacon soup that takes only a little ways beginning to end. Make and freeze in segments to take to work.
Fixings
• 1 tsp oil
• 75g/2¾oz smoked back bacon, cut back of all excess and finely cleaved
• 1 red pepper, finely cleaved
• 1.5 liters/3lb 5oz chicken or vegetable stock
• 1 little yam, stripped and finely diced
• 200g/7oz red lentils
• large twig thyme
• 1 sound leaf
• salt and newly ground dark pepper
Strategy
1.Heat the oil in a huge pan. Add the bacon, onion and red pepper. Cook on a low warmth for 5 minutes, or until the vegetables have begun to mellow.
2.Boil a pot and utilize this to make your stock – or if utilizing new stock, acquire it to the heat up a different pot while the vegetables are cooking.
3.Add the yam, garlic and lentils to the bacon and vegetables. Mix for a moment, at that point pour over the just-bubbled stock and add the spices.
4.Season with salt and pepper. Re-visitation of the bubble – this should be pretty much moment – at that point go down to a medium warmth, cover, and cook for between 15-20 minutes, or until the red lentils are delicate.
5.Remove the spices. Mix utilizing a stick-blender whenever liked – or you can leave the soup with no guarantees. Serve.
