Spinach and lentil soup with bacon

Recipe from: 10/1/2009 12:00:00 AM

Ingredients 11
Servings 1
Minutes 30


Serving Change
  • 500
    fresh spinach (cut out the thick ribs before weighing it)
  • 30
    olive oil
  • 0
    2 onions, finely chopped
  • 0
    2 carrots, finely chopped
  • 0
    2 celery sticks, finely chopped
  • 0
    3 garlic cloves, crushed
  • 250
    brown lentils
  • 1.50
    chicken stock
  • 0
    salt and freshly ground black pepper, to taste
  • 100
    sour cream
  • 0
    16 shoulder bacon strips



Wash the spinach and steam as is until soft. Drain it and then chop. Set aside.
Heat the olive oil in a heavy based saucepan and sauté the onions, carrots and celery until soft and transparent. Add the garlic and stir-fry for one minute. Add the lentils and stock, and allow to simmer until the lentils are soft. Remove the pan from the heat.
Use a potato masher to mash the vegetables and lentils. This will make the soup thicker. Season with salt and freshly ground black pepper.
Stir in the spinach and heat it until it has warmed through. Stir in the sour cream.
Grill the shoulder bacon or fry it in a pan until crisp and golden brown, then crumble it fi nely. Ladle the soup into bowls and garnish with the bacon before serving.

Read more on: soup  |  slow cook


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