Lentil and Bacon Soup

Ingredients for  6  Servings

• 1 tsp

  Oil
• 75g

  Smoked back bacon, trimmed of all fat and finely chopped
• 1

  Onion, finely chopped
• 1

  Red pepper, finely chopped
• 1½ L

  Chicken or vegetable stock
• 1

  Small sweet potato, peeled and finely diced
• 1

  Garlic clove
• 200g

  Red lentils
• Large

  Sprig thyme
• 1

  Bay leaf
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Heat the oil in a large saucepan. Add the bacon, onion and red pepper. Cook on a low heat for 5 minutes, or until the vegetables have started to soften.
2. Boil a kettle and use this to make your stock – or if using fresh stock, bring it to the boil in a separate saucepan while the vegetables are cooking.
3. Season with salt and pepper. Return to the boil – this should be more or less instant – then turn down to a medium heat, cover, and cook for between 15-20 minutes, or until the red lentils are tender.
4. Remove the herbs. Blend using a stick-blender if preferred – or you can leave the soup as is. Serve.
5. Add the sweet potato, garlic and lentils to the bacon and vegetables. Stir for a minute, then pour over the just-boiled stock and add the herbs.