Delia

Smoked Bacon and Lentil Soup

This is a very substantial soup, best made with whole lentils which are a greeny brown colour and don't need any soaking.


Serves 4-6

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.

Smoked Bacon and Lentil Soup
Ingredients
 6 rashers smoked, streaky bacon, rind removed and finely chopped
 6 oz (175 g), green-brown lentils, washed and drained
 1 tablespoon oil
 2 carrots, chopped
 2 medium onions, peeled and chopped
 2 celery stalks, sliced
 8 oz (225 g) tin Italian tomatoes
 2 cloves garlic, peeled and crushed
 3 pints (1.75 litres) home-made stock
 8 oz (225 g) cabbage, finely shredded
 2 tablespoons chopped fresh parsley
 salt and freshly milled black pepper
Equipment
You will also need a large saucepan with a lid.

Method

Heat the oil in a large cooking pot and fry the bacon in it until the fat begins to run. Then stir in the prepared carrots, onion and celery and, with the heat fairly high, toss them around to brown them a little at the edges. Now stir in the washed, drained lentils plus the contents of the tin of tomatoes followed by the crushed garlic then the stock.

As soon as the soup comes to the boil, put a lid on and simmer, as gently as possible, for about 1 hour. About 15 minutes before the end add the cabbage. Taste and season. Just before serving stir in the chopped parsley.

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