LENTIL SOUP THICK RECIPES

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LENTIL SOUP | PORK RECIPES | JAMIE OLIVER RECIPES



Lentil Soup | Pork Recipes | Jamie Oliver Recipes image

This incredibly easy store cupboard soup with crispy bacon is great for using up leftovers.

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 13

2 red onions
2 carrots
3 sticks celery
2 cloves garlic
6 rashers of higher-welfare smoked streaky bacon
a few sprigs fresh flat-leaf parsley
olive oil
½ a dried chilli
½ teaspoon dried thyme
200 g dried lentils (a mixture of green and red is nice)
1 organic vegetable stock cube optional
1 x 410 g tin of cannellini beans
extra virgin olive oil

Steps:

    1. Peel and finely chop the onions and carrots, trim and finely chop the celery, and peel and finely slice the garlic. Finely chop the bacon.
    2. Heat a lug of olive oil in a large pan over a medium heat, add the bacon and fry slowly until the bacon starts to release all its tasty fat and goes crispy, then crumble in the dried chilli, and add the dried thyme, onion, carrot, celery and garlic.
    3. Cook gently with the lid on for about 15 minutes, or until all the vegetables are soft, then add the lentils and 1 litre water or vegetable stock.
    4. Bring to the boil and simmer until the lentils are soft (check the packet instructions as different types of lentils vary in cooking time. If you’re mixing your lentils, cook for the longest amount of time to make sure they are all cooked properly).
    5. Drain, then tip in the cannellini beans and, if the soup’s a little thick, add a splash more water. Bring back to the boil and simmer for another 10 minutes, then taste and season with sea salt and black pepper.
    6. Meanwhile, pick and finely chop the parsley.
    7. Ladle into bowls and finish with a drizzle of extra virgin olive oil and the chopped parsley. Serve with hunks of bread for dunking.

Nutrition Facts : Calories 236 calories, FatContent 12.4 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 10.5 g protein, CarbohydrateContent 18.2 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

WINTER VEGETABLE & LENTIL SOUP RECIPE - BBC GOOD FOOD



Winter vegetable & lentil soup recipe - BBC Good Food image

When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day

Provided by Sara Buenfeld

Categories     Dinner, Supper

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 9

85g dried red lentils
2 carrots, quartered lengthways then diced
3 sticks celery, sliced
2 small leeks, sliced
2 tbsp tomato purée
1 tbsp fresh thyme leaves
3 large garlic cloves, chopped
1 tbsp vegetable bouillon powder
1 heaped tsp ground coriander

Steps:

  • Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
  • Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
  • Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

Nutrition Facts : Calories 264 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 13 grams fiber, ProteinContent 16 grams protein, SodiumContent 0.4 milligram of sodium

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