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It’s Soup Weather!

soup

Are you like me, a little bit bored of soup with no texture and in need of something a bit bulkier to make lunch time more of a pleasurable experience rather than just feeding time?

I have always shied away from lentils, thought they tasted like chalk and were a little too ethnic for me. But I have been proved wrong recently on more than one occasion when I had a delicious coconut dhal and also a lentil and chorizo soup. Two very different dishes but it made me think what do I have in the house that I can make something delicious and hearty for my lunch during these winter months.

Lentils

I bought tinned puy lentils ages ago but never used them and have some bacon in the fridge so thought actually lets try making a soup out of these two and top it with some fresh parsley.

I’m going to use the basics of a good soup: carrots, celery, onion, garlic and chicken stock. These basics can be used for many soups or even meat dishes such as spaghetti bolognase. They are also perfect if you want to make a stock reduction using chicken bones after Sunday lunch.

 

Ingredients for puy lentil and bacon soup (Serves 2):

1 garlic clove
3 rashers of bacon
pinch herbes de Provence
1 carrot
half celery stalk
1 onion
800 ml chicken or veg stock
265g tin/ 150g dried of puy lentils

In a large saucepan gently fry off the chopped up bacon and remove once crispy then in the bacon fat add crushed garlic and finely chopped onion, carrot and celery and fry until soft. Add your herbes de Provence and mix through then the chicken stock. Drain your lentils and rinse before adding to the stock, then season with salt and pepper.

Simmer for 10-15 minutes unless you have used dried lentils, then you should cook for around 45 minutes till they are soft. If you wanted you could blend a quarter of this soup and add it back into the pot to add some thickness.

Serve topped with bacon and chopped parsley.  Alternatively rather than making this into a soup, do all above but do not add stock (as long as not dried lentils) and serve as a base and top with spinach and a baked salmon steak.

soup and spoon

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