German Lentil Soup
|Streaky bacon rashers||3 , rinded and diced|
|Onion||1 Large, skinned and sliced|
|Carrot||1 Large, peeled and sliced|
|Celery sticks||3 , washed, trimmed and sliced|
|Lentils||12 Ounce, washed (350 gram)|
|Dried thyme||1⁄2 Teaspoon (Leveled)|
|Chicken stock||2 1⁄2 Pint (1.4 liter)|
|Lemon juice||15 Milliliter (1 tablespoon)|
1. Put the bacon, onion, carrot and celery into a 2.8 litre (5 pint) ovenproof glass bowl and mix together well. Cover with cling film, pulling back one corner to vent. Microwave on HIGH for
8 minutes until the vegetables soften, stirring once or twice.
2. Add the lentils, herbs and chicken stock to the vegetables. Three-quarters cover with cling film and microwave on HIGH for about 10 minutes until boiling, stirring well. Reduce the setting and microwave on LOW for 40-50 minutes until the lentils are very soft. Remove and discard the bay leaves.
3. Stir in the lemon juice. Season to taste with salt and pepper and serve.