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Most of us keep canned tomatoes in our storecupboard, red lentils in a jar, and carrots and onions in our veggie basket, also a last rasher of bacon that needs using up. For economy, buy the packs of bacon offcuts, for any oddments can be used in the following dish. If you have all the above then this is the soup for you.
Lentil and Bacon Soup: serves 4
5 oz (150g) bacon pieces, chopped
1 onion, chopped
8 oz (225g) carrots, diced
4 oz (100g) red lentils, rinsed
1 x 400g can chopped tomatoes
14 fl oz (400ml) water
pinch dried herbs
Put half the bacon into a dry pan and fry until crisp, then set aside.
Put the oil with the rest of the bacon. the onion and carrots in a pan, cover and fry gently until for 10 minutes, stirring from time to time. Then add the lentils, tomatoes, herbs and the water, bring to the boil, then cover and simmer for a further 20 minutes.
When cooked, either liquidise using a food processor, or stick blender then return to the pan and heat until almost a simmer but NOT boiling.
Serve in individual bowls sprinkling the top with the crispy bacon bits. Eats well with crusty bread.