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4
Easy
7 hr
Published 2012
If you’ve never added a splash of vinegar to a bowlful of lentil soup, give it a try. Stirring in as little as half a teaspoon per serving really lifts the flavour.
Heat the oil in a large frying pan over a high heat. Reduce the heat to low, add the lardons and fry for 1–2 minutes until they give off their fat and start to crisp. Use a slotted spoon to transfer the lardons to the slow cooker.
Add the carrots, onion and celery to the pan, adding extra oil if necessary, and fry, stirring, for 3–5 minutes until the onion is softened. Transfer the vege