Lentil and Bacon Soup

Ingredients

• 1 tsp olive oil
• 75–100 g smoked bacon (back or streaky)
• 1 medium onion
• 300 g carrots
• 2 sticks celery
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• stock, chicken or vegetable (one pot or cube dissolved in a cup of water)
• 200 g red lentils
• 1 can chopped plum tomatoes (400g)
• pepper and salt (to season)
• fresh herbs such as parsley to stir through and garnish

Instructions

1. 1

   Heat a little oil in the soup pan and snip the bacon into it with a pair of scissors, cutting into small pieces. If the bacon lets out any white liquid, drain this off, add more oil and return the bacon to the pan to fry.

2. 2

   While the bacon cooks, prepare the onion, carrots and celery, peeling, chopping and trimming before cutting into even 1 cm pieces.

3. 3

   When the bacon starts to turn golden at the edges, add the vegetables to the pan and continue to fry gently for a few minutes, so that the vegetables become soft. Add the spices and cook for a further minute until they are fragrant.

4. 4

   Add the lentils, stock and tomatoes. Half fill the tomato can with water, give it a swirl and add this to the soup, to catch all the tomato flavour. Add another 2 cups of water and stir.

5. 5

   Cover and bring the soup to a gentle simmer. Cook on the lowest heat for about 15 minutes until the lentils and vegetables are tender.

6. 6

   Check the seasoning and consistency, adjusting with salt and pepper and extra stock or water if needed. You can stir through some fresh herbs at this point if you wish.

7. 7

   Serve your lentil and bacon soup hot with delicious fresh bread.