Wicklewood's 2 in 1 Vegetable and Lentil Soup

Name: Wicklewood's 2 in 1 Vegetable and Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs carrots, chopped; 3 garlic cloves, chopped; 2 sticks celery, chopped; 2 large onions, roughly chopped; 12 large swede, diced; 1 lb washed potato, diced with skins left on; 2 lbs bacon joint; 2 pints water; 1 teaspoon salt; ½ teaspoon peppercorn; 2 large bay leaves; 2 lbs carrots, chopped; 2 lbs washed potatoes, diced with skins left on; 12 large swede, diced; 2 large onions, finely chopped; 3 large leeks, sliced; 8 ounces red lentils; cooked bacon, diced; handful of chopped parsley

Servings: persons

2 lbs carrots, chopped
3 garlic cloves, chopped
2 sticks celery, chopped
2 large onions, roughly chopped
12 large swede, diced
1 lb washed potato, diced with skins left on
2 lbs bacon joint
2 pints water
1 teaspoon salt
½ teaspoon peppercorn
2 large bay leaves
2 lbs carrots, chopped
2 lbs washed potatoes, diced with skins left on
12 large swede, diced
2 large onions, finely chopped
3 large leeks, sliced
8 ounces red lentils
cooked bacon, diced
handful of chopped parsley

1
Rinse the bacon joint in cold running water.
2
Place in a large stock pan and cover with 2 pints of fresh water and bay leaves,.
3
Bring to the boil, reduce heat and simmer for 1 hour.
4
Add the chopped veg from stage 1 and simmer for another 45 minutes.
5
Remove bacon joint and bay leaves.
6
Blend the veg until smooth, adding more water if required.
7
Season to taste.
8
Serve with croutons or some of the bacon,diced, as a garnish.
9
To take the soup on to a whole new level; complete stage 1 and add another 2 pints of water, along with the carrots, swede and potatoes.
10
Cook on a medium heat for 20 mins or until the veg is tender.
11
Add the leeks, onions and lentils and cook for a further 15 mins, stirring occasionally,.
12
When the lentils are almost cooked, add the diced bacon and parsley.
13
Season to taste.
14
Serve with croutons or crusty bread.

1902

kcal

Calories

Fat

152

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 2 lbs carrots, chopped, 3 garlic cloves, chopped, 2 sticks celery, chopped, 2 large onions, roughly chopped, and more.

Yes, Wicklewood's 2 in 1 Vegetable and Lentil 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.

That's it — enjoy your meal!