Lentil Soup

Name: Lentil Soup
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: Serves 6
Ingredients: 1 small onion, spiked with 2 cloves securing a bay leaf; 1 large potato, cubed; 1 large onion, chopped; 125 g (4 oz) streaky bacon, chopped; 2 large garlic cloves, chopped; 250 (8 oz) green, brown or red lentils; 1 leek, chopped; 2 litres (3½ pints) ham stock or 1 ham-bone and 2 litres (3½ pints) water; salt and pepper; juice of ½ a lemon; 150 ml (¼ pint) dry white wine; 2 celery sticks, chopped; 2 carrots, chopped; 1 tablespoon groundnut oil; 25 g (1 oz) butter

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 30

Appears in

Good Soup Book

By Lindsey Bareham

Published 1997

About

This is a wonderfully comforting soup that is markedly improved if left for 24 hours before it’s eaten. I tend to make it with the liquid left after Tue cooked a piece of ham, but I sometimes buy a ham-bone specially.

Ingredients

1 tablespoon groundnut oil
25 g (1 oz) butter</

Method

Heat the oil and butter in a large, heavy pan. When they are hot, cook the bacon until the fat begins to run. Stir in the onion and garlic and cook for 5 minutes, without browning. Add the lentils, cook for 10 minutes and then pour on the wine. Let it bubble up and then add the potato, carrots, celery, leek, onion spiked with cloves and bay leaf and the ham stock or ham-bon