Glenda's Winter Lentil Soup
A delicious soup combining lentils, vegetables, bacon and orange juice. It makes a great meal in itself topped with grated cheese and parsley and served with crusty bread.
bacon, red lentils, soup
rashers streaky bacon
/ 225g red lentils
pts / 1.1 litres chicken or vegetable stock
juice of a large orange
salt and freshly ground black pepper
chopped parsley or grated cheese
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).
To make this vegetarian just omit the bacon.