adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Hearty lentil, bacon and vegetable soup recipe
0 Likes
Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Hearty lentil and bacon soup perfect for chilly nights.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 2 Middle Streaky Bacon rashers, trimmed, finely chopped
  • 1 brown onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 20.00 ml finely chopped fresh rosemary
  • 250g butternut pumpkin, peeled, cut into 1.5cm pieces
  • 1 large carrot, cut into 1.5cm pieces
  • 300g desiree potatoes, peeled, cut into 1.5cm pieces
  • 1 celery stalk, cut into 1.5cm pieces
  • 187.50 ml dried red lentils, rinsed, drained
  • 1.5 litres salt reduced chicken style liquid stock
  • 3 sprigs fresh thyme
  • 400g can brown lentils, drained, rinsed
  • 400g can borlotti beans, drained, rinsed
  • 75g chopped kale and spinach mix
  • 42.00 gm lemon juice
  • Shaved parmesan, to serve
  • Toasted bread, to serve
Instructions:
  • In a large saucepan over medium heat, sauté bacon, onion, garlic, and rosemary in oil until the onion softens, about 5 minutes.
  • Combine pumpkin, carrot, potato, celery, and red lentils, stirring to coat. Pour in stock and thyme. Bring to a boil, then simmer on medium-low heat, uncovered, for 25 minutes until red lentils are tender. Add brown lentils and beans, cooking for an additional 5 minutes until beans are heated through. Remove and discard thyme before serving.
  • Combine the kale mix and juice into the soup, cooking until the kale just begins to wilt, for about 5 minutes.
  • Sprinkle the soup with Parmesan and serve alongside toasted bread.

Similar Recipes