Friday, 6 January 2012

Lentil, Bacon and Tomato Soup

I know, I know, another lentil soup recipe and it is only the 6 January!  But lentils are a traditional thing to eat in France and Italy in the New Year.  Supposedly they bring luck, but really, it is because we are all broke and looking for cheap ways to fill hungry tums and warm us up.  Well, this soup fits the bill.  It is adapted from a recipe in this month's 'Good Food' magazine.  It uses store cupboard ingredients to good effect, with some fresh veg to liven it up.  You saute a chopped onion and 2 or 3 slices of chopped smoked bacon in a tablespoon of olive oil, until the bacon is crisp and golden.  Add a sliced carrot and about 75g of brown or Puy lentils - I had a tin of cooked lentils, so used that instead.  Also add about 150g of tinned chopped tomatoes or the equivalent of fresh if you have some in the house, and a clove of garlic, finely chopped.  Now add about 800mls of chicken or veg stock, cover, and simmer until the veg and lentils are tender (not long if you've used tinned lentils).  Remove the lid, turn up the heat and add a handful of chopped kale, spinach, chard or other green cabbagey stuff, and simmer for 3 to 4 minutes until tender.  Dish up, with a blob of Greek Yoghurt if liked.  Another cheap eat, and great for supper in big bowls with cheese on toast and lots of fruit to follow.  Leave out the bacon to make it veggie, but you'll lose some of the smokey depth of flavour.

1 comment:

  1. Very good it is as well. I failed to add cabbage but very good soup.