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Bacon and Lentil Soup

It is traditional to start the New Year with lentil soup and, combined with pork, your year will be lucky. This Bacon and Lentil Soup is very easy to make, yummy, filling and perfect for hangovers too – also during the winter months it will warm you up! Serve it with crispy bread.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 5 smoked streaky bacon rashers
  • 1 tsp oil
  • 2 celery sticks
  • 1 onion
  • 2 garlic cloves
  • 2 rosemary sprigs leaves only
  • 1 Tbsp tomato purée
  • 2 carrots
  • 1.5 cup brown lentils
  • 1.5 litre chicken stock
  • 1 bay leaf
  • To serve:1 tsp apple cider vinegar or sour cream

Method
 

  1. Cut the bacon into little cubes. Chop the onion, celery, garlic and rosemary.
  2. Heat the oil in a large pot. Add the bacon, and fry until they are crispy, then add the chopped veggies and rosemary. Sauté for 5 minutes.
  3. Meanwhile, cut the carrots into chunks.
  4. Add the stock, lentils, carrots and bay leaf. Bring to a boil, then reduce the heat, cover the pot with a lid, and simmer for about 30-40 minutes or until the lentils have softened.
  5. Serve the soup with some cider vinegar or a dollop of sour cream.