Lentil and Bacon Soup

1. 1

   Heat oil in a large saucepan.

2. 2

   Add the bacon, onion and carrots and cook over a medium heat, stirring occasionally, for 7-10 minutes, or until the bacon has started to turn golden and the vegetables have softened.

3. 3

   Add the lentils to the pan and stir well.

4. 4

   Add the chopped tomatoes and 2 pints boiling water, and stir in stock cube.

5. 5

   Bring to the boil, cover, and then simmer the soup gently for about 1 hour, or until the lentils and vegetables are tender.

6. 6

   Remove the pan from the heat and leave the soup to cool slightly.

7. 7

   Puree the soup with the parsley, and add seasoning to taste.

8. 8

   If the soup is too thick, a little extra boiling water can be added.

9. 9

   Reheat the soup for serving in mugs, with crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.