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Posts Tagged ‘Lentil soup’

Not much to look at perhaps but this is genuinely one of our favourite soup recipes. It makes a big potful and it’s really tasty, perfect for weekday lunches. 

Red lentil and bacon soup – serves 6

  • 1 tsp vegetable oil
  • 75g smoked back bacon, finely chopped
  • 1 onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 small sweet potato, finely diced
  • 1 garlic clove, chopped
  • 200g red lentils, rinsed
  • 1.5 litres hot chicken or vegetable stock
  • a large sprig of thyme
  • 1 bay leaf

Heat the oil in a large saucepan and add the bacon, onion and red pepper. Cook on a low heat for 5 minutes or until the veg has started to soften. Add the sweet potato, garlic and lentils and stir for another couple of minutes. 

Pour the hot stock into the pan, add the herbs and season well with salt and pepper. 

Turn the heat up and bring to the boil, then cover and simmer for 15-20 minutes, or until the lentils are soft. 

(Original recipe from The Hairy Bikers’ British Classics by Si King & Dave Myers, Seven Dials, 2018.)

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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)

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