Carrot, Lentil and Bacon Soup

Preparation time: 5 mins Cooking time: 25 mins Serves 6
Per serving: 149 calories, 4.8g fat, 0.5g saturates, 0.63g salt
Counts at two of your 5-A-DAY

15ml/1 tbsp vegetable oil
2 rashers of smoked bacon, chopped
1 large onion, chopped
450g/1lb carrots, washed, trimmed and chopped
100g/4oz red lentils
1.4ltr/2 1/2pt vegetable stock made with low salt stock cube*
15ml/1tbsp tomato puree
5ml/1tsp medium curry paste
yogurt, fresh coriander and croutons to serve
* Kallo do a very low salt vegetable stock cube

1. Heat the oil in a large pan, add the bacon and onion and saute over a medium heat for 4-5 mins or until pale golden.
2. Stir in the carrots, lentils, puree and curry paste and mix well. Add the stock and bring to the boil. Boil uncovered for 5 mins, then reduce the heat, cover and simmer for 20 mins or until the carrots and lentils are tender.
3. Blitz the soup with a stick blender until smooth. Adjust the seasoning to taste, then serve with a dollop of yogurt, a scattering of coriander and croutons if liked.

This recipe is suitable for freezing. Once cold, transfer the soup to freezer-proof containers and freeze for up to 3 months.

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