LENTIL, TOMATO & BACON SOUP

• doses: 4

Ingredientes

Stock

2 litres Vegetable or Chicken stock

2 sprigs of Thyme

2 Bay leaves

6 Parsley stalks

Salt & ground black pepper

Main soup

1 Tbsp Olive oil

2 medium Potatoes - diced

2 medium Onions - chopped

1 tsp Smokey Paprika

Sea salt & black Pepper

1 Tbsp fresh Thyme

2 cloves Garlic - chopped

1 red Chilli - finely chopped

200 gms red Lentils - washed

4 rashers smoked Bacon - diced

400 gms tin of diced Tomatoes

Parsley leaves for garnish - chopped

Instruções

First, make your vegetable stock.Into a large heatproof bowl add the vegetable stock, thyme, bay leaves and the stalks from the parsley. Season with a small pinch of salt and pepper. Bring to the boil, simmer for 15 minutes an allow to cool.

Once cool, strain the stock through a sieve and discard the solids

For the main soup, heat the oil in a large saucepan or casserole over a medium heat. Add the onions and a good pinch of salt. Fry gently for two minutes, then add the garlic and chilli and cook over a low heat for five minutes or until the onions are completely soft but not coloured.

Add the bacon and fry for 2-3 minutes, or until cooked through.

Add the lentils and tomatoes, Cook for 2-3 minutes, then add enough of the vegetable stock to cover (you may need all of it). Bring to the boil then reduce to a simmer. Cook for 15-20 minutes, or until the lentils are completely soft. Turn off the heat.

Pour half of the soup into a blender and pulse until smooth. Return to the pan with the remaining soup and heat through, taste and adjust the seasoning if necessary.

Divide the soup between serving bowls, sprinkle with chopped parsley and serve.

Add salt at the start of cooking when frying the onions this will draw moisture from the onions, letting them steam in the pan and will thus prevent them from colouring. This also works for leeks and shallots, perfect for any recipe that calls for them