Lentil Soup

Name: Lentil Soup
Yield: Serves Four
Ingredients: 1.15 litres/2 pints water; 3 or 4 tablespoons cream; 1 teaspoon finely chopped mint; small fried bread squares (croutons); small fried bread squares (croutons); 1.15 litres/2 pints ham stock, saved from boiling a bacon joint, or if not available, use: 50 g/2 oz onion, roughly sliced; 1.15 litres/2 pints ham stock, saved from boiling a bacon joint, or if not available, use: 50 g/2 oz onion, roughly sliced; a small bacon bone or handful of bacon rind or small chunk of bacon; a small bacon bone or handful of bacon rind or small chunk of bacon; a small bacon bone or handful of bacon rind or small chunk of bacon; 1 bay leaf; 1 chicken stock cube; handful of parsley stalks; 1.15 litres/2 pints ham stock, saved from boiling a bacon joint, or if not available, use: 50 g/2 oz onion, roughly sliced; 350 g/12 oz dried lentils

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

350 g/12 oz dried lentils
1.15 litres/2

Soup
Starter

Method

Place lentils in a large bowl, cover with boiling water and soak for 2 hours. Rinse and transfer them to a large saucepan.

Cover with the ham stock. If no ham stock is available, put the onion, bacon or bacon rind, bay leaf, stock cube and parsley stalks in with the lentils and cover with the water. Simmer very gently for 45 minutes or until the lentils are mushy (the cooking time varie