Bacon and lentil soup made with an old fashioned bacon hock and red lentils (in place of the traditional split peas) is just the thing to warm you to the core on a cold and drizzly winters day. This simple, one pot version is easy to throw together and the thick lentil-rich soup is incredibly satisfying. It’s healthy, budget-friendly and comforting – the trifecta of soup quality!
Preparation time: 1 hour 30 minutes
400g dried red lentils, rinsed
1 500g bacon hock
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 cloves fresh garlic, chopped
2 tbsp olive oil
2 bay leaves
1 bay leaf
3 lt water
freshly ground black pepper and salt to season
- Heat oil in a large saucepan. Cook onion, carrot, celery and garlic, stirring, for 10-15 minutes, or until softened.
- Add remaining ingredients and bring to the boil. Reduce heat and simmer, covered, for an hour, or until lentils are tender.
- Remove the bacon hock and allow to cool slightly on a plate. Discard the skin and slice the meat from the bone. Chop into bite-sized pieces.
- Remove the bay leaves from soup and blend the soup with a stick mixer until smooth. Add bacon meat back into the soup and season to taste.
- Serve sprinkled with chopped fresh parsley or coriander.