Smoked bacon and lentil soup

    Smoked bacon and lentil soup

    296saves
    1hr5min


    20 people made this

    About this recipe: A satisfying and comforting soup packed with a good mix of healthy vegetables which take you well on the way to your five-a-day. Enjoy hunks of warm Granary bread with this winter warmer.

    Ingredients
    Serves: 4 

    • 1 tbsp olive oil
    • 2 garlic cloves, crushed
    • 2 lean smoked back bacon rashers, chopped
    • 1 large onion, chopped
    • 2 carrots, peeled and diced
    • ½ large swede, peeled and diced
    • 1 litre chicken or vegetable stock
    • 125g green lentils
    • grated zest of 1 lemon
    • 4 parsnips, peeled and diced
    • 2–3 tbsp chopped fresh parsley

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Heat the oil in a large saucepan. Add the garlic, bacon, onion, carrots and swede and mix well. Cook over a medium heat, stirring frequently, for 5 minutes until the bacon has changed colour and the onion has softened.
    2. Stir in the stock, lentils and half the lemon zest. Bring to the boil, then reduce the heat, half cover the pan and cook gently for 10 minutes.
    3. Stir in the parsnips, cover and continue to cook gently for 25–30 minutes until the lentils and vegetables are tender.
    4. Use a vegetable masher or hand-held blender to crush some of the lentils and vegetables into the soup, leaving the majority chunky. Stir in half of the parsley and season to taste. Serve sprinkled with the remaining parsley and lemon zest.

    variations

    *For a vegetarian soup, omit the bacon and use vegetable stock. Serve sprinkled with mixed lightly toasted sunflower and pumpkin seeds with the lemon and parsley. *Celeriac makes a good alternative to parsnips.

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    Reviews (7)

    lynnfamily3
    8

    Altered ingredient amounts. would add maybe 5-6 rashers of bacon as found 2 wasnt enough. 2014 update - Have cooked this every winter since jotting it down in 2009! The best home comfort soup you can get - 04 Feb 2009

    5

    very nice, filling soup. I used double the bacon, and a few stalks of celery instead of parsnip. I love how the lemon zest (and I also used some juice) is a counterweight for the saltiness of the stock and the bacon. Recommended. - 14 Feb 2009

    2

    This recipe is ok! I got bored of it pretty easily. I added 5 rashers of bacon, two definitely would not be enough! If I was to make again id definitely change the vegetables in it apart from carrots, maybe add some celery. - 15 Dec 2011

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