Carrot, lentil and bacon soup

Name: Carrot, lentil and bacon soup
Total time: 20 min
Yield: 6
Ingredients: 15ml/1 tbsp vegetable oil; 2 rashers of smoked bacon chopped; 1 large onion chopped; 450g/1lb carrots trimmed and chopped; 100g/4oz red lentils; 1.4l /2 ½ pt vegetable stock made with low salt stock cube (Kallo do a very low salt one); 15ml/1tbsp tomato purée; 5ml/1 tsp medium curry paste; yogurt, fresh coriander and croutons to serve

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Serves 6

Easy

Total time: 20 mins

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This recipe was submitted by Good Food member mustardcomms and has not been tested by our team.

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"Counts at two of your 5-A-DAY Only 98p per portion."

Ingredients

Units:

MetricUS

15ml/1 tbsp vegetable oil
2 rashers of smoked bacon

chopped
1 large onion

chopped
450g/1lb carrots

trimmed and chopped
100g/4oz red lentils
1.4l /2 ½ pt vegetable stock

made with low salt stock cube (Kallo do a very low salt one)
15ml/1tbsp tomato purée
5ml/1 tsp medium curry paste
yogurt, fresh coriander and croutons

to serve

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Method

step 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.
step 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.
step 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.

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