Name: Bacon and lentil soup
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Bacon & lentil soup; 1 tablespoon olive oil; 3 rindless bacon rashers, chopped coarsely; 1 medium_piece brown onion, chopped finely; 1 medium_piece carrot, chopped finely; 1 stalk celery, trimmed, chopped finely; 1 cup dried brown lentils; 410 gram canned crushed tomatoes; 1 litre (4 cups) chicken stock; 1 dried bay leaf; 1/4 cup coarsely chopped fresh flat-leaf parsley

Ingredients

Bacon & lentil soup

1 tablespoon olive oil

3 rindless bacon rashers, chopped coarsely

1 medium_piece brown onion, chopped finely

1 medium_piece carrot, chopped finely

1 stalk celery, trimmed, chopped finely

1 cup dried brown lentils

410 gram canned crushed tomatoes

1 litre (4 cups) chicken stock

1 dried bay leaf

1/4 cup coarsely chopped fresh flat-leaf parsley

Method

Bacon & lentil soup

1.Heat oil in a large saucepan over medium heat; cook bacon, onion, carrot and celery, stirring, until onion softens.

2.Add lentils, undrained tomatoes, stock and bay leaf; bring to the boil. Reduce heat; simmer, covered, 30 minutes.

3.Discard bay leaf; season to taste. Serve soup sprinkled with parsley.

Recipe is not suitable to freeze. You can use rinsed, drained canned lentils instead of dried; reduce the cooking time in step 2 to 10 minutes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Bacon & lentil soup

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