Lentil and bacon soup recipe
 A tasty and filling lentil and bacon soup that takes just 20 minutes from start to finish. Make and freeze in portions to take to work. 1 tsp oil, such as vegetable oil or light olive oil75g/2¾oz smoked back bacon, trimmed of all fat and finely chopped1 onion, finely chopped1 red pepper, finely chopped1.5 litres/3lb 5oz chicken or vegetable stock1 small sweet potato, peeled and finely chopped1 garlic clove200g/7oz red lentilslarge sprig thyme1 bay leafsalt and freshly ground black pepper 1 tsp oil, such as vegetable oil or light olive oil 75g/2¾oz smoked back bacon, trimmed of all fat and finely chopped 1 onion, finely chopped 1 red pepper, finely chopped 1.5 litres/3lb 5oz chicken or vegetable stock 1 small sweet potato, peeled and finely chopped 1 garlic clove 200g/7oz red lentils large sprig thyme 1 bay leaf salt and freshly ground black pepper Method Heat the oil in a large saucepan. Add the bacon, onion and red pepper. Cook on a low heat for 5 minutes, or until the vegetables have started to soften. Boil a kettle and use this to make your stock – or if using fresh stock, bring it to the boil in a separate saucepan while the vegetables are cooking.Add the sweet potato, garlic and lentils to the bacon and vegetables. Stir for a minute, then pour over the just-boiled stock and add the herbs. Season with salt and pepper. Return to the boil – this should be more or less instant – then turn down to a medium heat, cover, and cook for 15–20 minutes, or until the red lentils are tender. Carefully pick out the herbs. Blend using a stick-blender if preferred – or you can leave the soup as is. Serve in warmed bowls. Any leftovers freeze well or can be kept in the fridge for up to 3 days. Heat the oil in a large saucepan. Add the bacon, onion and red pepper. Cook on a low heat for 5 minutes, or until the vegetables have started to soften. Heat the oil in a large saucepan. Add the bacon, onion and red pepper. Cook on a low heat for 5 minutes, or until the vegetables have started to soften. Boil a kettle and use this to make your stock – or if using fresh stock, bring it to the boil in a separate saucepan while the vegetables are cooking. Boil a kettle and use this to make your stock – or if using fresh stock, bring it to the boil in a separate saucepan while the vegetables are cooking. Add the sweet potato, garlic and lentils to the bacon and vegetables. Stir for a minute, then pour over the just-boiled stock and add the herbs. Add the sweet potato, garlic and lentils to the bacon and vegetables. Stir for a minute, then pour over the just-boiled stock and add the herbs. Season with salt and pepper. Return to the boil – this should be more or less instant – then turn down to a medium heat, cover, and cook for 15–20 minutes, or until the red lentils are tender. Carefully pick out the herbs. Season with salt and pepper. Return to the boil – this should be more or less instant – then turn down to a medium heat, cover, and cook for 15–20 minutes, or until the red lentils are tender. Carefully pick out the herbs. Blend using a stick-blender if preferred – or you can leave the soup as is. Blend using a stick-blender if preferred – or you can leave the soup as is. Serve in warmed bowls. Any leftovers freeze well or can be kept in the fridge for up to 3 days. Serve in warmed bowls. Any leftovers freeze well or can be kept in the fridge for up to 3 days. Recipe tips If you add cold stock rather than just-boiled stock, it will add around 5 minutes to the cooking time.