Winter Lentil Soup
Cooking: ~30 mins
Serves: 4
Ingredients
- 125g (4oz) streaky bacon, rinded and chopped
- 225g (8oz) carrots, peeled and cut into small chunks
- 225g (8oz) parsnips, peeled and cut into small chunks
- 450g (1lb) leeks, trimmed and sliced
- 225g (8oz) red lentils
- 1.7l (3 pints) vegetable stock
- 15ml ( 1tbsp) tomato purée
- salt and pepper
- juice of 1 large orange
To serve:
Method
- Fry the bacon in Fry Light until lightly browned, stirring occasionally
- Mix in the carrots, parsnips, leeks and lentils. Fry for 1-2 mins, stirring occasionally
- Pour in the stock, adding the tomato purée and seasoning. Bring to the boil, cover and simmer for about 25 minutes or until the lentils and vegetables are tender
- Stir in the orange juice and adjust seasoning. If using, top each portion with a sprinkling of grated cheese to serve