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Lentile & Bacon Soup

Lentile & Bacon Soup
Serves 4 - 6
  • 2 tbsp butter
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 3 garlic cloves, crushed
  • 2-3 lean thick slices of bacon, diced
  • 1 cup (175 g) red lentils
  • 2/3 cup (60 g) rutabaga or turnip, peeled and diced
  • 1 small potato, diced
  • 2 bay leaves
  • 1/4 tsp chopped fresh sage
  • 1/4 tsp cumin seeds (optional)
  • 2 quarts (2 liters) chicken or vegetable stock
  • salt and black pepper
  • chopped parsley to garnish


  1. Melt the butter in a large saucepan, add the onion, carrot, celery, and garlic, and cook, stirring, for 5-6 minutes until soft and lightly browned. Add the bacon, lentils, rutabaga or turnip, potato, bay leaves, sage, and cumin, if using, and cook for 15 minutes.
  2. Pour in the stock, bring to a boil, then simmer gently, uncovered, for 20 minutes or until the lentils and vegetables are tender. Add salt and pepper to taste
  3. Remove the bay leaves and discard. Serve immediately, sprinkled with chopped parsley.
Lentile & Bacon Soup


For a hearty main-meal soup, add l/2lb (250 g) frankfurters. Chop them into 1/2-in (1-cm) pieces and add to the soup about 5 minutes before the end of cooking, so that they are warmed through but not overcooked. Smoked sausages may also be used in this way.