Lentil & bacon soup recipe, from our academy’s recipe selection.
2 tsps olive oil
150g white onion, finely chopped
100g smoked back bacon, visible fat removed and chopped
1 red bell-pepper, chopped
300g sweet potato, peeled and chopped
150g red lentils, rinsed
2 garlic cloves, finely chopped
1 litre hot chicken or vegetable stock (made with one organic stock cube)
1 bay leaf
a pinch of sea salt and ground black pepper
1 tsp dried mixed herbs
Heat the oil in a large saucepan. Add the onion and fry gently for 5 minutes, stirring occasionally.
Add the bacon and bell-pepper. Fry gently for 5 minutes, stirring occasionally.
Add the sweet potato, garlic and lentils. Stir well and cook for 1 minute.
Add the hot stock, bay leaf, dried herbs, salt and pepper. Stir well.
Increase heat and bring to the boil, then reduce heat and simmer gently for 15 minutes, or until the lentils are soft.
Remove the bay leaf and blend the soup using a stick-blender or serve as it is.
Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.