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Bacon and Lentil Soup

Bacon and Lentil Soup

Introduce your family to lentils the Donna Hay way.

Serves 2

Ingredients

  • 2 teaspoons vegetable oil
  • 1 onion, finely chopped
  • 2 rashers bacon, finely chopped
  • 1 teaspoon thyme leaves
  • ¾ cup (150g) red lentils
  • 1¼ litres (5 cups) chicken stock
  • sea salt and cracked black pepper
  • finely grated parmesan and sour cream, to serve
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Method

  1. Heat a saucepan over medium-high heat.
  2. Add the oil, onion and bacon and cook for 4 minutes or until lightly browned.
  3. Add the thyme, lentils and stock, cover and simmer for 20 minutes or until the lentils start to break down.
  4. Stir in salt and pepper.
  5. Ladle between bowls and top with parmesan and sour cream to serve.
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