- 2 tbsp olive oil, plus extra for frying
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrots, finely chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 celery sticks, finely chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 140g green lentil
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 1½ l weak vegetable stock
- 200g bag baby spinach
- 4 tbsp double cream, plus a drizzle to serve
- 6 rashers smoked streaky bacon
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.