This soup was so tasty that we’d finished it all by the time I thought to take a photo – hence the stock photograph!
Lentils are grown throughout the world and used in many cuisines. Surprisingly, Canada is the biggest producer (no doubt the Donald will soon be imposing tariffs), followed by India and Australia. In the latter, varieties called Nipper, Cobber, Digger and Boomer are grown – not joking!
ENJOY!
Ingredients Serves 4
50g smoked back bacon, fat removed and finely chopped
1 medium onion, finely chopped
1 small red pepper, finely chopped
1 tbsp oil
1 litre chicken or vegetable stock
1 small sweet potato, peeled and finely diced
1 garlic clove
150g dry red lentils
large sprig of thyme
1 or 2 bay leaves
salt and freshly ground black pepper
Method
- Heat the oil in a large saucepan. Add the chopped bacon, onion and red pepper. Cook on a low heat for about 5 minutes, or until the onion and pepper have started to soften.
- Boil a kettle and use the hot water to make your litre of stock. If using fresh stock, bring it to the boil in a separate saucepan.
- Add the sweet potato, garlic and lentils to the bacon and vegetables. Stir for a minute, then add the just-boiled stock and the herbs.
- Season with salt and pepper. Return to the boil, then turn down to a medium heat, cover and cook for 15-20 mins, or until lentils tender.
- Remove the herbs and check seasoning. Blend using a stick blender, although you can leave the soup as it is, if preferred. Garnish with anything you have to hand, such as a few leaves of parsley.