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Green Lentil And Bacon Soup

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Ingredients
  Butter 1 Ounce (25 Gram)
  Rindless smoked lean bacon 4 Ounce, finely chopped (125 Gram)
  Garlic 1 Clove (5 gm), finely chopped
  Onion 1 , finely chopped
  Lentils 14 Ounce, drained, rinsed (425 Gram)
  Celery stick 1 , sliced
  Carrot 1 Large, diced
  Parsley sprigs 1
  Thyme sprig/1/4 teaspoon dried thyme 1
  Bay leaf 1
  Chicken stock 2 Pint (2 Liters)
  Water 1 1⁄2 Pint (900 Milliliter)
  Lemon slice 1
  Salt To Taste
  Pepper To Taste
Directions

1. Melt the butter in a large saucepan. Add the bacon, garlic and onion and cook over a moderate to high heat for 5 minutes, stirring constantly.
2. Lower the heat and add the lentils, celery, carrot, parsley, thyme and bay leaf to the pan. Pour in the stock and the measured water. Bring the mixture to the boil, skimming off the scum as it rises to the surface with a slotted spoon. Add the lemon slice.
3. Lower the heat, cover and simmer for 55-60 minutes, stirring occasionally. If the soup is too thick, stir in a little more water. Carefully remove and discard the parsley and thyme sprigs, bay leaf and lemon slice. Add salt and pepper to taste if necessary.
4. Measure 600 ml (1 pint) of the soup and puree it in a blender or food processor until smooth. Return the puree to the soup, stir well and cook over a moderate heat for 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bacon

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Average: 4.4 (17 votes)

1 Comment

Mylo's picture
Never used a blender or made soup before. Very good instructions. Thanks