- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
A healthy gluten-free lentil and bacon soup. Lentils are great; filling, warming and also full of iron. By blitzing half of the soup it will be thick and creamy, but still have texture from the remaining lentils.
Ingredient:
- For the vegetable stock
- 4 carrots
- 1 onion
- 3 sticks celery, trimmed and washed
- 1 garlic clove, peeled
- 2 sprigs thyme
- 1-2 bay leaves
- 5-6 parsley stalks, leaves reserved for garnish
- pinch salt and freshly ground black pepper
- For the main soup
- 1 tbsp olive oil
- 2 medium onions, chopped
- sea salt and black pepper
- 2 garlic cloves, chopped
- 1 red chilli, deseeded and finely chopped
- 4 rashers smoked back bacon, fat removed, sliced into small pieces
- 200g/7oz red lentils, washed thoroughly
- 1 x 400g/14oz tin plum tomatoes
- 1 litre homemade vegetable stock (see above)
- parsley leaves (from above), finely chopped
