Bacon and Lentil Soup

This warming, filling, homely soup is easy to make, does not require any liquidizing and is best served with buttered toast. If you can’t find lardons or bacon bits, cut up 6 streaky rashers into small pieces.

Cost per student: £1.60 (€1.80)

 

Preparation time: 2 minutes. Cooking time: 35 minutes

 

Ingredients (serves 2-3)

200g Bacon lardons

400g-tin of cooked lentils

1 chicken stock cube

1/2 glass of red wine (optional)

650ml boiling water

 

Equipment

Large saucepan

Ladle

 

1. Add the bacon bits to the saucepan and heat on medium-hot for 8 minutes, stirring occasionally.

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2. Add the wine if you like a richer flavour and burn off the alcohol for 2 minutes.

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3. Add the lentils and stir for 5 minutes. Crumble in chicken stock cube.

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4. Add 650ml of boiling water (from the kettle via the measuring jug) to the pan and bring to the boil. Lower heat and simmer for 20 minutes.

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5. Ladle into bowls or a mug. 

 

Recipe by Jonathan, Bristol University