1L hot stock (e.g. 2 beef oxo cubes in boiling water)
1 tablespoon chopped fresh parsley
salt (optional) and ground black pepper, to taste
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Method Prep:20min › Cook:30min › Ready in:50min
In a large saucepan, fry the bacon pieces, onion, and garlic in a little oil, approximately 1 tablespoon or a large knob of butter over a fairly low heat stirring occasionally for a couple of minutes or until the onion is opaque, but not brown (timing is not crucial).
Add the lentils, tomatoes, and the grated carrot (yes, you can just chuck them all in) cook for a couple of minutes, stirring a couple of times to amalgamate the ingredients.
Then add the stock, parsley, and seasoning to taste (be careful with salt as the stock cubes are already salty). Turn up the heat, bring almost to the boil, but then simmer gently for about 20 minutes or until the lentils have turned mushy and the soup has thickened. And that is it. A simple, no nonsense recipe. Serve and enjoy.