Name: Smoky bacon and lentil soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Contemporary
Ingredients: fresh chillies 573; 500 g bacon shoulder, diced; 1 onion large, chopped; 2 ml cumin; 2 ml paprika smoked; 2 celery stalks finely chopped; 2 carrots large, grated; 1 cup lentils; 1 l stock vegetable; 1 can plum tomatoes whole; fresh parsley handful, chopped; salt and freshly ground black pepper to taste; parmesan shavings

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Ingredients (13)

	fresh chillies — 573
500 g	bacon — shoulder, diced
1	onion — large, chopped
2 ml	cumin
2 ml	paprika — smoked
2	celery stalks — finely chopped
2	carrots — large, grated
1 cup	lentils
1 l	stock — vegetable
1 can	plum tomatoes — whole
	fresh parsley — handful, chopped
	salt and freshly ground black pepper — to taste
	parmesan — shavings

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Method:

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.

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