Name: Bacon, vegetable and lentil soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 400 gram (12½-ounce) packet diced fresh vegetable soup mix; 2 clove garlic, crushed; 3 rindless bacon slices (195g), chopped finely; 1 cup (200g) dried red lentils; 1 litre (4 cups) salt-reduced chicken stock; 2 tablespoon coarsely chopped fresh chives; 2 tablespoon coarsely chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh tarragon

Ingredients

1 tablespoon olive oil

400 gram (12½-ounce) packet diced fresh vegetable soup mix

2 clove garlic, crushed

3 rindless bacon slices (195g), chopped finely

1 cup (200g) dried red lentils

1 litre (4 cups) salt-reduced chicken stock

2 tablespoon coarsely chopped fresh chives

2 tablespoon coarsely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh tarragon

Method

1.Heat oil in a large saucepan over high heat; add soup mix, garlic and bacon. Cook, stirring, for 5 minutes or until vegetables soften.

2.Add lentils and stock; bring to the boil. Simmer, uncovered, stirring occasionally, for 15 minutes or until lentils are tender and soup has thickened. Season to taste.

3.Serve soup sprinkled with herbs; accompany with fresh crusty bread rolls, if you like.

Diced vegetable soup mix contains chopped carrot, onion and celery. It can be found in the chilled lettuce section of major supermarkets. Soup can be kept refrigerated for up to 2 days or frozen for up to 2 months. Add a little extra stock or water when reheating if the soup has thickened.
Note

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Ingredients

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