110g (1/4 lb) split red lentils, rinsed well in cold water
1.2L (2 pints) water
1/4 teaspoon dried parsley
1 OXO® vegetable stock cube
salt and pepper to taste
Method Prep:10min › Cook:45min › Ready in:55min
In a large saucepan heat the oil and fry the chopped bacon until the fat runs.
Add the onion and fry for a further 2 minutes on medium heat, stirring. Then add the remaining vegetables and lentils and stir around for a further minute.
Pour in the water, parsley, stock cube and seasoning and bring to the boil. Turn down the heat down low and simmer, covered, for 35 to 40 minutes, stirring occasionally to prevent sticking.
The soup can be served chunky as it is, or can be liquidised with a hand blender, or potato masher.
This soup recipe can easily be made in a pressure cooker - bring to highest pressure, reduce heat to low, cook for 12 minutes, then allow pressure to reduce at room temperature.
You can also use lean smoked streaky bacon in this recipe.
Love this recipe! I have used cooking bacon for this and add half a teaspoon of smoked paprika part way through cooking the bacon. Gives it a wonderful hearty flavour and is excellent if you don't have smokey bacon. - 24 Mar 2014