Bacon, vegetable and red lentil soup

SERVES 4 PREP + COOK TIME 30 MINUTES

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.