lentil and bacon soup

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

  1. Heat oil in a large saucepan.
  2. 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.
  3. Add the lentils to the pan and stir well.
  4. Add the chopped tomatoes and boiling water, and stir in stock cubes.
  5. Bring to the boil, cover, and then simmer the soup gently for about 1 hour, or until the lentils and vegetables are tender.
  6. 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.

(scaled from http://www.goodtoknow.co.uk/recipes/282053/Lentil-and-bacon-soup)


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