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.
Servings 4
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).
Notes
To make this vegetarian just omit the bacon.