Low-Fat Bacon and Lentil Soup

A thick, creamy lentil soup made with homemade vegetable stock, smoked bacon, and tomatoes, partially blended for a great texture.

Healthy Dinner Bacon Lentils Low-Fat High-Iron

Estimated Nutrition

Calories

348.1

kcal / serving

1392.4 kcal total

Carbs

43.1g

per serving

172.5 g total

Fat

8.1g

per serving

32.4 g total

Protein

25.7g

per serving

102.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

LegumesPulses

200

Red Lentils

Washed thoroughly

Meat

rasher

Smoked Back Bacon

Fat removed, sliced into small pieces

NutsSeeds

clove

Garlic

Peeled, for stock

sprig

Thyme

For stock

piece

Bay Leaf

One or two for stock

stalk

Parsley

Stalks. Leaves reserved for garnish

pinch

Salt

For stock

pinch

Black Pepper

Freshly ground, for stock

pinch

Sea Salt

To taste

pinch

Black Pepper

To taste

clove

Garlic

Chopped

piece

Parsley

Leaves finely chopped for garnish

OilsFats

Olive Oil

Full tablespoon

Vegetables

piece

Carrot

For stock

piece

Onion

For stock

stick

Celery

Trimmed and washed, for stock

piece

Onion

Medium, chopped

piece

Red Chilli

Deseeded and finely chopped

400

Plum Tomatoes

Tinned

Method

Grate stock vegetables and place in a bowl with herbs, seasoning, and 1 litre of boiling water.

Steep stock for 10 minutes then strain through a sieve, discarding solids.

Fry chopped onions in oil with salt for two minutes.

Add garlic and chilli, cooking for five minutes until onions are soft.

Add bacon and fry for 3 minutes until cooked through.

Stir in lentils and tomatoes then add 1 litre of stock and bring to a boil.

Simmer for 20 minutes until lentils are soft.

Puree half of the soup in a blender and return it to the saucepan.

Heat through, season to taste, and serve garnished with parsley.