Ba­con, vegetable and red lentil soup

SERVES 4 PREP + COOK TIME 30 MIN­UTES

Australian Women’s Weekly NZ - - WINTER WARMERS -

1 ta­ble­spoon olive oil

400g mixed diced fresh veg­eta­bles (we used car­rot, onion and cel­ery)

2 cloves gar­lic, crushed

3 rind­less ba­con slices (195g), chopped finely

1 cup (200g) red lentils

1 litre (4 cups) salt-re­duced chicken stock

2 ta­ble­spoons coarsely chopped chives

2 ta­ble­spoons coarsely chopped fresh flat-leaf pars­ley

1 ta­ble­spoon finely chopped fresh tar­ragon

1 Heat oil in a large saucepan over high heat; add veg­eta­bles, gar­lic and ba­con, stir­ring un­til veg­eta­bles soften. Add lentils and stock; bring to the boil, sim­mer, stir­ring oc­ca­sion­ally, for 15 min­utes or un­til lentils are ten­der and soup has thick­ened.

2 Serve soup sprin­kled with herbs. Ac­com­pany with fresh crusty bread rolls, if you like.

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