Cookies on the website:

We use cookies on this site to ensure that we give you the best experience whilst using this service. Should you wish to change your cookie settings, you can do so at any time. For more information on the cookies used, please click here.


Tomato, lentil and bacon soup

By Sophie E on 14th Jul, 2014

Tomato, lentil and bacon soup


  1. In a large saucepan fry the bacon in a small glug of olive oil for a few minutes on a medium heat.
  2. Add the onion and fry for a few more minutes.
  3. Add the garlic and cook for another minute.
  4. Add the leek and carrots, stir and fry for a further 5 minutes.
  5. Add the stock, lentils, tomatoes and bay leaf.
  6. Simmer for an hour, stirring occasionally.
  7. Season to taste. Serve immediately. 

Recipe Notes

  • Try this with a young Spanish red wine from Rioja or Navarra.
  • This dish can be spiced up with chilli flakes or chilli oil.
tomato  / pulses  / pancetta  / italian
Twitter Google + Facebook Pinterest LinkedIn Email