Lentil and Bacon Soup Recipe

Name: Lentil and Bacon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown lentils; ¼ cup split hulled mung dal; 1 tablespoon olive oil; 1 onion, finely chopped; 1 leek, finely chopped (optional); 2 carrots, finely diced; 2 -3 celery ribs, sliced; 125 g button mushrooms, sliced; 200 g rindless bacon, trimmed of excess fat and chopped; 2 fresh bay leaves; 4 cups beef stock; 2 cups water; 2 tablespoons chopped fresh parsley; 375 g dutch smoked sausage (Rookworst); 1 -2 teaspoon lemon juice, to taste; fresh ground pepper, to taste

Servings: persons

1 cup brown lentils
¼ cup split hulled mung dal
1 tablespoon olive oil
1 onion, finely chopped
1 leek, finely chopped (optional)
2 carrots, finely diced
2 -3 celery ribs, sliced
125 g button mushrooms, sliced
200 g rindless bacon, trimmed of excess fat and chopped
2 fresh bay leaves
4 cups beef stock
2 cups water
2 tablespoons chopped fresh parsley
375 g dutch smoked sausage (Rookworst)
1 -2 teaspoon lemon juice, to taste
fresh ground pepper, to taste

1
Rinse the lentils under cold running water and drain.
2
Heat the oil in a large pot and fry the onion, gently, for 5 minutes until soft.
3
Add the leek (if using), carrot, celery, mushrooms, bacon and bay leaves, and saute, stirring from time to time, for a few minutes.
4
Add the lentils, then pour in the stock and water and bring slowly to the boil.
5
Skim the surface as necessary, then simmer half-covered for 30 to 40 minutes, or until lentils are soft.
6
Meanwhile brown the rookwurst in a little olive oil until golden brown, then cool.
7
Slice into 1cm thick slices.
8
When the soup is ready, add the parsley and sliced rookwurst and season with pepper and lemon juice.
9
Simmer for 2 to 3 minutes, remove bay leaves and serve.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup brown lentils, ¼ cup split hulled mung dal, 1 tablespoon olive oil, 1 onion, finely chopped, and more.

Yes, Lentil and Bacon Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil and Bacon Soup

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