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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Hearty Lentil, Bacon And Vegetable Soup Recipe

6.0

18.20 gm extra virgin olive oil

2 Middle Streaky Bacon rashers, trimmed, finely chopped

1 brown onion, finely chopped

4 garlic cloves, finely chopped

20.00 ml finely chopped fresh rosemary

250g butternut pumpkin, peeled, cut into 1.5cm pieces

1 large carrot, cut into 1.5cm pieces

300g desiree potatoes, peeled, cut into 1.5cm pieces

1 celery stalk, cut into 1.5cm pieces

187.50 ml dried red lentils, rinsed, drained

1.5 litres salt reduced chicken style liquid stock

3 sprigs fresh thyme

400g can brown lentils, drained, rinsed

400g can borlotti beans, drained, rinsed

75g chopped kale and spinach mix

42.00 gm lemon juice

Shaved parmesan, to serve

Toasted bread, to serve

Heat oil in a large saucepan over medium heat. Add bacon, onion, garlic and rosemary. Cook, stirring, for 5 minutes or until onion softens.
Add pumpkin, carrot, potato, celery and red lentils. Stir to coat. Add stock and thyme. Bring to the boil. Reduce heat to mediumlow. Simmer, uncovered, for 25 minutes or until red lentils are tender and beginning to break down. Add brown lentils and beans. Cook for 5 minutes or until beans are heated through. Discard thyme.
Stir kale mix juice into soup. Cook for 5 minutes or until kale just wilts.
Sprinkle soup with parmesan. Serve with toasted bread.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 68 weeks ago

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