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Lentil and tomato soup with bacon

This lentil and tomato soup with bacon is one of those simple recipes that's worth remembering and making over and over again, because it's hearty and tasty yet only requires 5 minutes to prepare, then your cooker does the job for you! In fact, if you can make double the amount and freeze the leftover and you'll get several ready-to-go meals! Serve it with crusty, wholesome bread.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp oil
  • 6 rashes of bacon
  • 1 onion
  • 2 carrots
  • 200 g red lentils
  • 1 tin chopped tomatoes
  • 1 ½ litre vegetable stock
  • 2 Tbsp chopped parsley

Method
 

  1. Peel and chop the onions & carrots.
  2. Slice the bacon into thin strips.
  3. In a large pan heat the oil, add the onion, carrot and bacon slices and cook gently for about 7 minutes.
  4. When the bacon is slightly browned, add the lentils, stir for a few seconds then pour over the soup and the canned tomatoes. Bring to the boil, then cook gently at low temperature until soft (for about 45 minutes).
  5. Add the parsley, then blitz with a stick-blender until you get the texture you like.