Name: Spinach and lentil soup with bacon
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 500.00 g spinach; 30.00 ml fresh chillies 573; 0.00 0 onions finely chopped; 0.00 0 carrots finely chopped; 0.00 0 celery stalks finely chopped; 0.00 0 garlic cloves, crushed; 250.00 g lentils brown; 1.50 Litres stock chicken; 0.00 0 salt and freshly ground black pepper to taste; 100.00 ml sour cream; 0.00 0 bacon shoulder strips

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Ingredients (11)

500.00 g	spinach
30.00 ml	fresh chillies — 573
0.00 0	onions — finely chopped
0.00 0	carrots — finely chopped
0.00 0	celery stalks — finely chopped
0.00 0	garlic — cloves, crushed
250.00 g	lentils — brown
1.50 Litres	stock — chicken
0.00 0	salt and freshly ground black pepper — to taste
100.00 ml	sour cream
0.00 0	bacon — shoulder strips

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Method:

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.