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Smoky bacon and lentil soup

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

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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Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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