Lentil Soup

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

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</

Soup
Winter
Gluten-free

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