This is more expensive than other soups because of the bacon bits, but people do love bacon. For the 40 people here, I’d estimate this at about £16 at 2013 prices – plus the cost of bread. Still less than 50p a head.
8 tbsp sunflower oil
600g smoked lardons (or chopped bacon)
8 onions, peeled and chopped
16 carrots, peeled and diced
1.6kg red lentils
8x 400g can chopped tomatoes
8 vegetable stock cubes in 12 litres of boiling water
Bag fresh parsley, chopped
Salt and pepper
- Heat oil in a large saucepan.
- Add the bacon, onion and carrots and cook over a medium heat, stirring occasionally, for 7-10 minutes, or until the bacon has started to turn golden and the vegetables have softened.
- Add the lentils to the pan and stir well.
- Add the chopped tomatoes and boiling water, and stir in stock cubes.
- Bring to the boil, cover, and then simmer the soup gently for about 1 hour, or until the lentils and vegetables are tender.
- Remove the pan from the heat and leave the soup to cool slightly. Purée the soup with the parsley, and add seasoning to taste. If the soup is too thick, a little extra boiling water can be added.