Creamy lentil & spinach soup with bacon
A smooth, blended soup served with crispy bacon topping - a luxurious and warming bowl of goodness
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 50 mins
- Put the oil, onions, carrots and celery in a large saucepan, and cook for about 10 mins to soften.
- Stir in the lentils and pour in the stock. Bring to the boil, then turn down and simmer for 30-35 mins or until the lentils are soft, topping up with water if the mixture begins to dry out. Pop in the spinach and cook for a few mins more, until wilted. Blitz the soup until smooth, then stir through the cream and season. Keep the soup warm over a low heat.
- Heat a little oil in a non-stick pan over a medium heat. Add the bacon and fry until crisp and golden. Ladle the soup into bowls, drizzle with a little cream and crumble over the crispy bacon.
PER SERVING
479 kcalories, protein 18g, carbohydrate 29g, fat 32 g, saturated fat 14g, fibre 8g, sugar 12g, salt 2.2 g
Recipe from Good Food magazine, March 2012.
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http://www.bbcgoodfood.com/recipes/1959647/
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Ingredients
- 2 tbsp olive oil , plus extra for frying
- 2 onions , finely chopped
- 2 carrots , finely chopped
- 2 celery sticks, finely chopped
- 140g green lentils
- 1½l weak vegetable stock
- 200g bag baby spinach
- 4 tbsp double cream , plus a drizzle to serve
- 6 rashers smoked streaky bacon
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 50 mins
Ingredients
- 2 tbsp olive oil , plus extra for frying
- 2 onions , finely chopped
- 2 carrots , finely chopped
- 2 celery sticks, finely chopped
- 140g green lentils
- 1½l weak vegetable stock
- 200g bag baby spinach
- 4 tbsp double cream , plus a drizzle to serve
- 6 rashers smoked streaky bacon
PER SERVING
479 kcalories, protein 18g, carbohydrate 29g, fat 32 g, saturated fat 14g, fibre 8g, sugar 12g, salt 2.2 g
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29 February 2012
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09 March 2012
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18 March 2012
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24 November 2012
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