Lentil and bacon soup

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.


•             1 tsp oil

•             75g/2¾oz smoked back bacon, cut back of all excess and finely cleaved

•             1 onion, finely cleaved

•             1 red pepper, finely cleaved

•             1.5 liters/3lb 5oz chicken or vegetable stock

•             1 little yam, stripped and finely diced

•             1 garlic clove

•             200g/7oz red lentils

•             large twig thyme

•             1 sound leaf

•             salt and newly ground dark pepper


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.

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