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Method Prep:20min › Cook:45min › Ready in:1hr5min
Put olive oil in a deep frying pan and allow to heat up gently, then add the bacon lardons and fry for a few minutes before adding the garlic, chilli flakes, curry powder and paprika to frying pan followed by onions, leek, celery, sweet potato, carrots and roasted pepper. Stir gently to coat all contents in spices. Saute for around 10 minutes or until they start to soften.
Place lentils and stock in a large pan and add sauteed contents from frying pan. Stir up and add the bay leaves and sea salt. Place lid on pan and leave to boil. Once boiled, turn down to a gentle heat and allow to simmer for 35 to 40 minutes.
Once cooked through, blend mixture till smooth. Reheat if necessary and add ground black pepper. Serve with warm crusty bread and butter and enjoy.
Use pre-roasted shop-bought red peppers, much easier and less fiddly and taste just the same.
Absolutely superb. I am a vegetarian so I omitted the lardons and my non vegetarian friends did not miss the lack of meat content. They thought it was the best they had ever tasted. I made twice the amount and froze some for later. - 13 Sep 2013
This is a fantastic soup. Didn't have any lardons so used bacon. It was a very thick consistency which I loved, but you could easily add another half a pint or so of stock and it would feed six. - 07 Nov 2014