Smoky bacon and lentil soup

Recipe from: 8 September 2010
soup

Ingredients 13
Servings 6
Time 15 mins

Ingredients

  • Olive oil
  • 500
    g
    shoulder bacon, diced
  • 1
    large onion, chopped
  • 2
    ml
    cumin
  • 2
    ml
    smoked paprika
  • 2
    sticks celery, finely chopped
  • 2
    large carrots, grated
  • 1
    cup
    lentils
  • 1
    l
    prepared vegetable stock
  • 1
    can
    whole plum tomatoes
  • A handful of flat leaf parsley, chopped
  • Salt and pepper to taste
  • Parmesan shavings
 

Method

35 mins
 
In a medium pot, heat a little olive oil and fry the bacon until slightly crispy.
Remove from the pot and set aside.
In the bacon juices, saute the onions and spices until soft and glossy.
Now add the celery and carrots and saute over a gentle heat until softened.
Stir in the lentils, followed by the stock and tomatoes, cover and bring to the boil.
Then turn down the heat and simmer for 20 - 30 minutes or until lentils are tender and the flavours have developed.
Stir in the parsley.
Adjust seasoning by adding some freshly ground salt and pepper.
Top with parmesan shavings.
Serve with crusty bread.

For more of Bits of Carey's recipes click here.
 

Read more on: soup  |  pork  |  sauté
 

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