Friary lentil soup

Author: Sophie Gray - Food Writer, Author

Photographer: Joanna Wickham

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Serves: 4

Time to make: 50 mins

Ingredients

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1 tablespoon olive oil

2 stalks celery, finely chopped

1 carrot, peeled and finely chopped

1 onion, finely chopped

1 clove garlic, crushed

2 good quality fat bacon rashers

400g can tomatoes

1 tablespoon tomato paste

1 pinch sugar

1 cup brown lentils, uncooked

1 litre chicken stock

1 large sprig rosemary

Instructions

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1 Remove the rind from the bacon and chop into small pieces.

2 Heat the oil in a large saucepan and add the chopped vegetables, garlic and the bacon pieces. Cook gently until the bacon is cooked and the vegetables are beginning to soften.

3 Stir in the tomatoes, tomato paste and pinch of sugar and then mix in the stock.

4 When the stock is simmering, add the lentils and rosemary and continue to cook for around 35-40 minutes, until the lentils are plump and tender, the vegetables soft and your mouth is watering.

5 Serve with a chunk of cheesy bread.

Nutrition Info (per serve)

Calories 378 cal

Kilojoules 1585 kJ

Protein 30.5 g

Total fat 11.3 g

Saturated fat 3.9 g

Carbohydrates 39.6 g

Sugar 6.6 g

Dietary fibre 6 g

Sodium 585 mg

Calcium 85 mg

Iron 5.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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