Bacon, Lentil and Cabbage Soup
This is a traditional winter broth recipe. The carrots, celery and onions have been cut very finely. To make life easier, you could blend them in a food processor. Me, I’m an old fashioned boy and I like chopping by hand making a rustic soup recipe.
- Recipe serves8
- Preparation Time10 min
- Cooking Time30 min
Ingredients
- 1–2tbsp goose fat (use olive oil or butter if you prefer)
- 1 carrot, diced finely
- 1 onion, diced finely
- 1 celery stalk, diced finely
- 175g smoked or un-smoked streaky bacon, cut into 2cm lengths
- 1 Savoy cabbage, core and outer leaves removed
- 750g green lentils, well rinsed
- 2l water
- 3 Knorr Chicken Stock Pots
- A sprig of fresh thyme
- Olive oil
Method
- Heat the goose fat in a large, heavy-based saucepan and when hot, add the carrots, onion and celery. Sweat the vegetables to remove the water content. This intensifies the flavour.
- Add the bacon and fry until the fat starts to run. Stir in the cabbage and half the water. Add the lentils and remaining water, and then cook for 5 minutes.
- Keep stirring the soup and add the Knorr Chicken Stock Pots. It may seem like a lot of stock, but trust me, it can take it.
- Bring to the boil, then simmer for 15–20 minutes. Finish off with a dash of olive oil for an Italian flare and stir in the thyme.
- Your Bacon, Cabbage and Lentil Soup is now ready to serve. The perfect dish for winter.
- You could add any leftover veg to this recipe…the results will be different every time! For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
