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Portrait shot of Glenda's Winter Lentil Soup in a bowl garnished with grated Cheddar cheese and chopped parsley. A bowl of chopped parsley, grated cheese and platter of crusty bread in the background.
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5 from 4 votes

Glenda's Winter Lentil Soup

A cosy winter soup that includes red lentils, chunks of carrot and parsnip, sliced leeks, streaky bacon and orange juice. Glenda's Winter Lentil Soup is a hearty meal when topped with grated cheese and parsley and served with crusty bread.
Course Lunch, Main
Cuisine British
Prep Time 10 minutes
Cook Time 37 minutes
Servings 4 - 6
Author Camilla Hawkins

Equipment

  • 1 Digital scale
  • 1 cook's knife
  • 1 Vegetable peeler
  • 1 Wooden chopping board
  • 1 Measuring jug
  • 1 Set of measuring spoons
  • 1 Large saucepan (or wok)
  • 1 Citrus squeezer
  • 1 ladle

Ingredients

  • 1 onion finely diced
  • 2 carrots peeled & cut into chunks
  • 1 large parsnip peeled & cut into chunks
  • 2 leeks washed, trimmed & sliced
  • 4 rashers of streaky bacon (nitrite free) finely chopped
  • 3 tablespoons extra virgin olive oil
  • 225 g / 8 oz red lentils rinsed
  • 1 tablespoon tomato puree (paste) heaped
  • 1.1 Litre / 2pts chicken or vegetable stock I use organic bouillon
  • 1 large orange, juiced (organic best)
  • sea salt and freshly ground black pepper

Garnish

  • mature Cheddar cheese grated
  • fresh parsley finely chopped

Instructions

  • Heat 1 tablespoon of oil in a large saucepan/wok and fry the bacon until browned.
  • Remove with a slotted spoon and reserve.
  • Add diced onion to pan and gently fry over low heat to soften. Reserve with bacon.
  • Over medium heat, add the remaining 2 tablespoons of oil, chopped carrots, parsnip, and leeks, and stir for 2 minutes.
  • Return the bacon and onion to the pan and add the red lentils.
  • Stir in tomato puree (paste) and stock.
  • Bring to a boil, then simmer covered for 25 minutes or until the red lentils and vegetables are tender.
  • Stir in orange juice, salt, and pepper. Taste and adjust seasoning if necessary.
  • Ladle the soup into bowls and garnish with grated Cheddar cheese and chopped parsley.  Then serve with crusty bread.

Video

Notes

Be sure to keep your vegetables nice and chunky!
If you can use all organic produce in this soup, that would be great. If you can't, I would definitely recommend using at least an organic orange, as ordinary oranges are doused in nasty chemicals these days.  Just read the label on the net, they come in, and I think you'll be shocked!