Friary lentil soupReviewed by our expert panel
(at time of publication)
- 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
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)
Total fat 11.3g
–Saturated fat 3.9g
Dietary fibre 6g
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