Ingredients
1 tbs olive oil
2 medium brown onions, diced
2 cloves garlic, crushed
1 stick celery, diced
4 rashers bacon, diced
1/2 cup dried brown lentils
400g tin or jar of diced tomatoes
1 litre of water
1 tbs fresh thyme, chopped (or 1 tsp dried)
2 bay leaves
Method:
1. Fry onion, garlic and celery in the oil until soft. Add the bacon and thyme and cook for 2 minutes.
2. Add the remaining ingredients and bring to the boil. Reduce the heat and simmer for 1 hour, stirring occaisonally, until lentils are tender. If you are using a pressure cooker, once pressure has been reached cook for about 15 minutes.
Serve with crusty fresh bread.
3 comments:
Hi Julie this recipe sounds good. I get so excited as the nights get cooler and we change dinners from tomato salads to thick warming soups.
Hi Maggie,
I love soups too - I think I'd have them just about every night if my family didn't complain LOL.
Cheers, Julie
Yum! This is similar to a red lentil soup I made a fortnight ago. It also had bacon. My recipe suggested pureeing which gave a lovely textured, thick soup.
And surprise, surprise- all three of my men, big and little, loved it- their first encounter with lentils.
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