Lentil and bacon soup


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.

  • Total time: Ready in 20 minutes 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,593kj/381kcals
Fat 20g
Saturated Fat 9.5g
Carbohydrate 12.6g
Sugars 6.4g
Salt 0.6g

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3 stars

Average user rating Based on 2 ratings

This recipe was first published in Wed Jan 15 15:25:37 GMT 2014.