This soup is a winter favourite of mine. I suspect bramleys are the
best type of apple to use, but I don't know what's available in the
states...
Bacon, Lentil and Apple soup - Serves 3-4, but freezes well.
150g smoked streaky bacon (I find the thin-sliced stuff crisps up
best)
150 g red lentils
1 cooking apple, skinned, cored and roughly chopped
~3 carrots, roughly chopped
1 medium onion, chopped (you guessed it... roughly)
25g butter
bay leaf
salt and pepper
1L veggie stock (from a stock cube is fine)
1: Cut the bacon into strips about an inch long, and fry in the
bottom of a largeish saucepan until crispy. Remove and put onto a
plate, leaving the fat in the pan. Any crispy bits stuck to the
bottom of the pan are good - they add to the flavour.
2: Add the onion and the butter, and cook over a low heat for 5
mins with the lid on, until they soften.
3: Add the apple, carrots, stock, and lentils. Drop in the bay
leaf. Bring to the boil then turn down the heat and let it simmer
with the lid half on for ~30 mins, or until everything is
tender.
4: If you really want to, you can blenderise the soup now - remove
the bay leaf first! I prefer the chunkier texture, just mashing it
with a potato masher. Season with ground pepper and if you must,
salt. Pour into bowls whilst piping hot, garnish with the crispy
bacon bits (you didn't eat them all aready, did you?), and serve
with crusty homemmade brown bread and butter.
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