Lentil and Bacon Soup

A delicious warming soup which is ready in about 30 minutes. Serve with wholemeal toast, oven-cooked croutons or a warm wholemeal pitta for a more satisfying meal. This is a good recipe to batch cook - double or triple the recipe and freeze it in smaller portions, helping you to save time on busy days.

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Step 1

Fry the bacon and onion together in a large deep pan for about 5 minutes on low to medium heat, stirring occasionally to prevent burning or sticking.

Step 2

Add the finely chopped carrot and celery and cook for a further 2 minutes.

Step 3

Add the lentils, stock and tomatoes and simmer with the lid on the pan for 20-25 minutes until the vegetables are tender and the lentils are soft. Additional water can be added if you prefer a thinner soup consistency.

Step 4

Finish off by using a stick blender to blend the soup. Check the seasoning before serving.