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Lentil and bacon soup
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1 tbsp essential Waitrose Vegetable Oil
1 essential Waitrose Onion, chopped
6 rashers essential Waitrose Smoked British Bacon Thin Back Rashers, diced
400g can essential Waitrose Lentils, drained
1 litre Cooks’ Ingredients Chicken Stock
25g pack fresh parsley, chopped
1. Heat the oil in a large frying pan and fry the onion and bacon for 5 minutes. Add the lentils and stock. Cover and bring to the boil then simmer for 10 minutes.
2. Remove 4 ladles of the soup and reserve. Purée the remaining soup in the pan with a hand held blender and return the reserved soup to the pan.
3. Add the parsley and serve with crusty bread.
Typical values per serving:
This recipe was first published in January 2014.