A delicious and easy bacon and lentil soup recipe to make for dinner and then use again for work lunches.
Heat the oil in a large saucepan. Add the bacon, onion and red pepper. Cook on a low heat for 5 minutes, until the vegetables have started to soften.
Boil a kettle and use this to make your stock – or if using fresh stock, bring to the boil in a separate saucepan while the vegetables are sauteeing. Using cold stock is fine, but it will add 5 minutes to the cooking time.
Add the sweet potato, garlic and lentils to the bacon and vegetables. Stir for a minute, then pour over the just boiled stock and herbs. Season with salt and pepper. Return to the boil – this should be more or less instant – then turn down to a medium heat, cover, and cook for between 15-20 minutes until the red lentils are tender.
Fish out the herbs. Blend if you like – although it’s not really necessary as the lentils will have broken down and thickened the soup.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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