We make soup most weeks during the cooler months and we really loved this one! The streaky bacon garnish is nice but it’s also good without it.
Creamy lentil & spinach soup with bacon – serves 4
- 2 tbsp olive oil, plus a bit extra for frying
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 2 sticks of celery, finely chopped
- 140g green lentils
- 1.5 litres weak vegetable stock
- 200g baby spinach
- 4 tbsp double cream, plus a drizzle to serve if you like
- 6 rashers smoked streaky bacon (optional)
Heat 2 tbsp of olive oil in a large saucepan, then add the onions, carrots and celery, and cook for about 10 minutes or until softened.
Stir in the lentils and pour in the stock. Bring to the boil, then reduce to a simmer for 30-35 minutes or until the lentils are soft, add more water if you need too.
Add the spinach and cook for a couple of minutes to wilt.
Whizz the soup until smooth (we like it smooth-ish with a bit of texture left), then stir in the cream and season.
Meanwhile, heat a little oil in a frying pan and fry the bacon until crispy and golden. Ladle the soup into bowls and top with some crispy bacon and a drizzle of cream.
(Original recipe from BBC Good Food)
Leave a Reply