Coming into the colder season, we are all up for hearty bakes, soups and stews to warm you up from the inside and to create that wonderful homely feel of autumn.
The recipe for our delicious lentil and bacon soup comes from Raphael’s Mam, and was a family favourite when he was growing up. Adding in our Geordie’s super smoky bacon brings this traditional dish to another level!
We like to use red or brown lentils, as these tend to cook relatively quickly and don’t necessarily need soaking before use. However, you can of course use any lentil variety you like, or even mix a few different ones together! Beware that lentils soak up a LOT of water, so you might have to add more liquid as you go along.
This recipe makes a good 6-8 portions.
- 5 rashers smoked bacon, diced
- 3 onions, finely chopped
- 3 carrots, finely chopped
- 500 g dried lentil (soaked overnight if needed)
- 3 tbsp tomato puree
- 2 tbsp vegetable/sunflower oil
- 5 tbsp vinegar (for example balsamico, sherry vinegar, cider vinegar)
- 1 tbsp paprika powder
- 1 tbsp black pepper
- 1 tbsp salt
- 1500 ml beef or vegetable stock
- Heat a large saucepan on medium-high and add in the oil
- Sauté the bacon pieces, onion and carrots until lightly browned
- Add in the tomato puree and let it fry for about a minute until it becomes slightly sticky
- Add in salt, pepper and paprika and fry for 30 seconds
- Pour in your dry lentils and stir until all lentils are coated with the tomato puree spice mixture
- Add in stock, bring to the boil and then reduce to a simmer.
- Simmer with the lid on for about 45 minutes (depending on your lentils), or until lentils are done. Periodically check if you need to add more water.
- Season with vinegar and, if needed, more salt, pepper and paprika
- Serve hot with fresh crusty bread and ENJOY!