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
STEPS :
- 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.
- 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
- Remove the bay leaves and discard. Serve immediately, sprinkled with chopped parsley.
LENTIL & FRANKFURTER 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.
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