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:

• grated cheese (optional)

Method

1. Fry the bacon in Fry Light until lightly browned, stirring occasionally
2. Mix in the carrots, parsnips, leeks and lentils. Fry for 1-2 mins, stirring occasionally
3. 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
4. Stir in the orange juice and adjust seasoning. If using, top each portion with a sprinkling of grated cheese to serve