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Lentil and bacon soup
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Serves: 4
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:
Energy | 1,593kj/381kcals |
---|---|
Fat | 20g |
Saturated Fat | 9.5g |
Carbohydrate | 12.6g |
Sugars | 6.4g |
Salt | 0.6g |
This recipe was first published in Wed Jan 15 15:25:00 GMT 2014.
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