Dr Mobeus
Lentil and Bacon Soup
Lentil and bacon soup is the kind of thing that costs almost nothing to make but feels like a proper meal. Red lentils are one of the cheapest things in any supermarket at about 80p for a 500g bag, and they cook down to a velvety texture without any blending.
A small pack of bacon bits or cooking bacon from the supermarket chiller costs around 90p and adds enough smoky flavour to carry the whole pot. Combined with a couple of carrots and a potato you probably already have, the total comes to about £1.40 for four generous bowls.
This is a good one to make on a Monday when the fridge is looking bare. It keeps well for three days in the fridge and actually improves overnight as the flavours meld together.
Lentil and Bacon Soup
Ingredients
Method
- Rinse the lentils in cold water and pick out any stones, then set aside.
- Fry the bacon bits in a large pan for 3-4 minutes until the fat runs and they start to crisp at the edges.
- Add the onion and carrots and cook for 5 minutes until the onion is soft.
- Tip in the lentils, potato, thyme and stock. Bring to the boil, then reduce the heat and simmer for 25 minutes until the lentils have broken down and the potato is tender.
- Season well with salt and pepper. Blend with a stick blender if you prefer a smooth soup, or leave it chunky.
- Add a splash of milk at the end if you like a creamier texture, and serve with bread.
Tips and Variations
Red lentils do not need soaking, just a quick rinse. If you cannot find bacon bits, use two rashers of smoked streaky bacon chopped small. The potato is what makes this soup thick without any cream, so do not skip it. For a vegetarian version, swap the bacon for a teaspoon of smoked paprika and use vegetable stock.
