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Home » Recipes

Lentil Soup

Published: Dec 4, 2020 · Modified: Jan 3, 2023 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Lentil Soup, Lentil Soup
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My mum gave me her recipe for lentil soup when I left home and moved into my first flat...22 years ago!!   The method she gave me was for using a pressure cooker, however, the instructions I've provided below are for cooking the soup on the hob.   My pressure cooker must have lasted around 20 years, but I decided not to replace it...and bought a Thermomix instead!   Lentil soup has got to be one of mine and David's favourite soups...it's just one of those soups that is so full of flavour and comforting on a cold day. 

Tips

  • For vegetarians, use vegetable stock cubes or pots and leave out the bacon.
  • It can be left as a chunky soup or you could blend (using a hand blender) the whole lot for a smooth soup, or blend half so that you still have some chunks of vegetables – the choice is yours.
  • If you can’t get bacon lardons, use an unsmoked back or streaky bacon and chop it up.

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Ingredients

  • 200g red lentils – rinsed
  • 2 large or 3 medium carrots (approx. 300g) – diced (1 cm pieces)
  • 300g swede – diced (1 cm pieces)
  • 1 large leek (approx. 340g), halved lengthways and thinly sliced
  • 5 ham stock cubes, I like Knorr (see Tips)
  • 155g unsmoked bacon lardons (see Tips)
  • 2 litres water
  • salt and freshly ground black pepper, to taste

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Instructions

  1. In a large jug, crumble and dissolve the stock cubes in 2 litres of boiling water.
  2. Heat a large soup or casserole pot on a medium heat, and add the bacon lardons.  Fry until the bacon starts to colour (2 to 3 minutes).   If the lardons are quite lean, add a small amount of olive oil (approx. 1 tsp).
  3. Add the diced carrots, swede, sliced leeks, rinsed lentils and stock.  Bring to the boil and then reduce to a gentle simmer – cook for 30 minutes.   Stir occasionally and skim off any scum that appears at the top.
  4. Season to taste, blend (if you wish - see Tips) and enjoy with some homemade bread or savoury scones.

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Lentil Soup, Lentil Soup

Lentil Soup

Deborah
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Course Lunch, Soup, Starter
Cuisine british
Servings 6 people

Ingredients
  

  • 200g red lentils – rinsed
  • 2 large or 3 medium carrots approx. 300g – diced (1 cm pieces)
  • 300g swede diced (1 cm pieces)
  • 1 large leek approx. 340g, halved lengthways and thinly sliced
  • 5 ham stock cubes I like Knorr (see Tips)
  • 155g unsmoked bacon lardons (see Tips)
  • 2 litres water
  • salt and freshly ground black pepper to taste

Instructions
 

  • In a large jug, crumble and dissolve the stock cubes in 2 litres of boiling water.
  • Heat a large soup or casserole pot on a medium heat, and add the bacon lardons.  Fry until the bacon starts to colour (2 to 3 minutes).   If the lardons are quite lean, add a small amount of olive oil (approx. 1 tsp).
  • Add the diced carrots, swede, sliced leeks, rinsed lentils and stock.  Bring to the boil and then reduce to a gentle simmer – cook for 30 minutes.   Stir occasionally and skim off any scum that appears at the top.
  • Season to taste, blend (if you wish - see Tips) and enjoy with some homemade bread or savoury scones.

Notes

  • For vegetarians, use vegetable stock cubes or pots and leave out the bacon.
  • It can be left as a chunky soup or you could blend (using a hand blender) the whole lot for a smooth soup, or blend half so that you still have some chunks of vegetables – the choice is yours.
  • If you can’t get bacon lardons, use an unsmoked back or streaky bacon and chop it up.
 
You might also like to try:
  • breads
  • snacks
  • soups
 
Keyword bacon lardons, carrots, leek, red lentils, swede
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About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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