Name: Bacon and lentil soup
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Bacon & lentil soup; 1 tablespoon olive oil; 3 rindless bacon rashers, chopped coarsely; 1 medium_piece brown onion, chopped finely; 1 medium_piece carrot, chopped finely; 1 stalk celery, trimmed, chopped finely; 1 cup dried brown lentils; 410 gram canned crushed tomatoes; 1 litre (4 cups) chicken stock; 1 dried bay leaf; 1/4 cup coarsely chopped fresh flat-leaf parsley

Ingredients

Bacon & lentil soup

1 tablespoon olive oil

3 rindless bacon rashers, chopped coarsely

1 medium_piece brown onion, chopped finely

1 medium_piece carrot, chopped finely

1 stalk celery, trimmed, chopped finely

1 cup dried brown lentils

410 gram canned crushed tomatoes

1 litre (4 cups) chicken stock

1 dried bay leaf

1/4 cup coarsely chopped fresh flat-leaf parsley

Method

Bacon & lentil soup

1.Heat oil in a large saucepan over medium heat; cook bacon, onion, carrot and celery, stirring, until onion softens.

2.Add lentils, undrained tomatoes, stock and bay leaf; bring to the boil. Reduce heat; simmer, covered, 30 minutes.

3.Discard bay leaf; season to taste. Serve soup sprinkled with parsley.

Recipe is not suitable to freeze. You can use rinsed, drained canned lentils instead of dried; reduce the cooking time in step 2 to 10 minutes.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Bacon & lentil soup

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