Glenda’s Winter Lentil Soup is a delicious combination of red lentils, vegetables, bacon and orange juice! My family can’t have enough of it, I’m sure yours will love it too!
Hello fellow food lovers, this is my first ever post and I’ve no idea how this all works but hopefully through trial and error I will learn! I thought I would start with one of my family’s favourite soups. Lentils, bacon and chunky vegetables are married off with a citrus zing. This soup, which I adapted, came from a TV Times pullout and must be more than twenty years old. The recipe was submitted by Glenda McKay who used to play Rachel in Emmerdale. I love a clean bowl and that’s exactly what I get after serving this soup. It can be served as a main meal with plenty of crusty bread and topped with grated cheddar and parsley.
I’m afraid I was in such a rush to get my rolls into the airing cupboard to rise before doing the school run yesterday, that I left the soup simmering on the hob for double the time it should have been. Hence the photo of my soup is less defined and more mushy than usual. But my husband said he really liked it as it was more dhal like. It is a very forgiving soup and still tasted great. For the bacon I use whatever I have in the fridge whether its smoked of back it doesn’t matter.
More Winter Soups
I’m sure you’ll love Glenda’s Winter Lentil Soup! For more soup inspiration check out the following recipes too!
- Curried Root Vegetable Soup
- Leftover Winter Vegetable Soup
- Lentil & Ham Soup
- Lamb, Vegetable & Lentil Soup with Cabbage
- Scottish Red Lentil & Barley Soup
- Cauliflower Cheese Soup
Glenda's Winter Lentil Soup
Ingredients
- 1 onion
- 2 carrots
- 1 large parsnip
- 2 leeks washed
- 4 rashers streaky bacon rinded
- 3 tbsp oil
- 8 oz / 225g red lentils
- 1 tbsp tomato puree
- 2 pts / 1.1 litres chicken or vegetable stock
- juice of a large orange
- salt and freshly ground black pepper
- chopped parsley or grated cheese
Instructions
- Peel and finely chop onion.
- Peel and chop carrots.
- Peel parsnip and cut into chunks.
- Trim and slice leeks.
- Finely chop bacon.
- Heat 1 tbsp oil in a deep pan and fry bacon until browned.
- Remove with a slotted spoon and reserve.
- Add onion to pan and gently fry over low heat to soften. Reserve with bacon.
- Heat remaining oil, add carrots, parsnips and leeks and stir for 2 mins. Return bacon and onion to pan and add lentils.
- Stir in tomato puree and stock.
- Bring to the boil then simmer covered for 25 mins or until lentils and vegetables are tender.
- Stir in orange juice and season.
- Serve sprinkled with chopped parsley or grated cheese (or both).
Ursula Hunt
This is a lovely chunky soup
Maya Russell
Bacon and vegetables are always a great combination for soup.
Heather Haigh
I know it’s supposed to be spring now but it’s still very chilly here in Yorkshire. This is just the ticket. 🙂
Camilla
It’s my first ever post and the soup looks a lot better than that when you don’t over cook it like I did on that day 3 yrs ago LOL;-) Still a firm favourite here:-)
Ursula Hunt
love this recipe but do prefer it without the bacon, its just a matter of individual taste though
Camilla
That’s great to know it’s good without the bacon – healthier that way:-)
William Gould
Looks fab! Soon be that soup time of the year!
Camilla
It’s one of my favs:-)
Maddy
Will make this without bacon for veggie daughter, then store in freezer so we can have it with next time!
Camilla
Is there no vegetarian bacon substitute as it really makes the flavour of this soup?
Paul Wilson
Looks like a lovely filling soup for the colder months.
Carolyn Clapham
Now that the weather’s turning cool again, this soup will be great for lunch. We love lentil soup, and this recipe sounds souper-healthy (groan!!!) with all the veg plus orange juice.:)
Ursula Hunt
my favourite is lentil soup, it beats all these other ‘posh’ soups hands down
downingarms
Lentils must be the most versatile food I know.Only last week I was putting them in a lamb curry and this one looks like a knockout!