HEARTY VEGETABLE AND BACON SOUP
PREP TIME: 15 MINS
COOK TIME: 40 MINS
SERVES 6 AS A LIGHT MEAL
170g lean bacon, trimmed of fat, chopped
2 leeks, chopped
2 cloves garlic, crushed 2 carrots, finely chopped
2 stalks celery, finely chopped 4 Tbsp split red lentils, rinsed
4 Tbsp pearl barley
500ml (2 cups) salt-reduced
chicken stock
500ml (2 cups) water
1 Tbsp tomato puree
2 Tbsp finely chopped
flat-leaf parsley
1 Heat a large non-stick saucepan over medium heat.
Add bacon and cook, stirring occasionally, for 4-5 minutes, or until light golden brown. Add leek, crushed garlic, carrot and celery. Reduce heat to low and cook, stirring occasionally, for 10 minutes, or until vegies soften.
2 Add red lentils, pearl barley, stock, water and tomato puree to pan. Bring to a simmer over medium heat. Simmer for 15-20 minutes, or until barley and lentils are tender. Stir in parsley and simmer for 2 minutes. Serve.