Lentil and Bacon Soup Recipe
The simple and basic ingredients in this lentil and bacon soup combine to create an insanely tasty and simple recipe that is both warming and filling!
Servings 4 Servings
Calories 260kcal
Ingredients
- 100 g Green Lentils ½ Cup
- 200 g Smoked Bacon Lardons 7oz
- 100 g Leeks 1 Cup (sliced)
- 4 Garlic Cloves
- 2 Medium Celery Sticks 125g
- 100 g Parsnip ⅔ Cup (prepared)
- 250 g Potatoes 1½ Cups (prepared)
- 100 g Carrot ⅔ Cup (prepared)
- 2 Bay Leafs
- 4 Sprigs Fresh Thyme
- 1 Litre Vegetable Stock 4 Cups
- 1 teaspoon Vegetable Oil
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Rinse the lentils in cold water and allow them to soak whilst you prepare the vegetables.
- Clean the leeks, remove the tough outer leaves and then cut them into 5mm thick rounds.
- Peel the garlic cloves and slice them as finely as you can.
- Cut the celery into 2-3mm (⅛") slices.
- Peel the parsnip and cut it into a 1cm (½") dice.
- Peel and cut the potatoes into a 2cm (¾") dice.
- Cut the carrots into 2-3mm (⅛") rounds.
- Heat a pan over a medium heat and add the vegetable oil and the bacon, then cook for 5-8 minutes to allow the fat to begin to render out.
- Add the garlic and celery and cook for another 2 minutes.
- Throw in the leeks, potatoes, parsnip and carrot and cook for a further 5 minutes.
- Pour in the vegetable stock, drain the lentils and add them along with the salt, pepper, bay leaves and thyme, reduce the lid to low and cook for 35 minutes.
Video
Notes
The calorific value of this recipe is based on 6 portions.
Nutrition
Serving: 1 | Calories: 260kcal | Carbohydrates: 21g | Protein: 15g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 33mg | Sodium: 1259mg | Fiber: 4g | Sugar: 4g
