Lentil & Mackenzies Smoked Bacon Soup Recipe
Over the course of January, we’ll be focussing on several different seasonal vegetables, and how they’re best put to use. This week it's lentils. Team member Katie likes to enjoy it in a soup, accompanied by Mackenzies smoked bacon. Let us know what you think if you decide to give it a try.
Ingredients - Serves 4
1 tbsp olive oil, 1 white onion diced, 2 carrots washed and chopped, 1 celery stick chopped, 2 garlic cloves crushed, 1 tsp of turmeric, 200g of red lentils, 400g tin of tomatoes, 1 litre of vegetable stock.
Add 6 rashers of Mackenzies smoked bacon for added protein.
1. Sweat down the vegetables in the olive oil, on a low heat for 10 mins.
2. Add lentils (you can buy exact weight from Mackenzies self serve pulse & bean collection). Add tsp of turmeric, hot vegetable stock and tin of tomatoes. Simmer for 20 -25 minutes, until lentils have softened, stirring occasionally. Tip: add a little water if soup starts to stick to the pan.
3. If adding bacon, cut up slices into strips and pan fry until starting to crisp. Either add to the soup or serve as a topping. Season the soup once the bacon is added with sea salt, black or white pepper as required.
4. Serve with fresh sourdough bread and Yorkshire butter. If you fancy a little added winter heat drizzle with chilli oil.