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Tomato, lentil and bacon soup

By Sophie E on 14th Jul, 2014

Tomato, lentil and bacon soup

Method

  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
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