Smoky bacon and lentil soup

A really tasty and aromatic soup that will keep your guests coming back for more.
 
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Recipe from: 8 September 2010
Preparation time: 15 mins
Cooking time: 35 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
Servings: Change Serving
 
 

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.

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

Read more on: soup  |  pork  |  sauté
 

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2015-03-30 15:53
 
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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