Winter soup with bacon, lentil and pasta recipe
It's low in fat and two of your five a day!
Cook’s tips: If you make this in advance, the pasta will slowly absorb all the soup as it cools. If you want to get ahead, make to the end of step 2 and leave to cool. Reheat then continue with step 3.
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Ingredients
- 200 g Free range smoked dry cured lardons
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 celery stalk, chopped
- 1 carrot, diced
- 2 tomatoes, chopped
- 200 g green lentils
- 1.5 l hot chicken stock
- 100 g orzo
- 25 g pack flatleaf parsley, chopped
- 7.1 oz Free range smoked dry cured lardons
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 celery stalk, chopped
- 1 carrot, diced
- 2 tomatoes, chopped
- 7.1 oz green lentils
- 2.6 pints hot chicken stock
- 3.5 oz orzo
- 0.9 oz pack flatleaf parsley, chopped
- 7.1 oz Free range smoked dry cured lardons
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 celery stalk, chopped
- 1 carrot, diced
- 2 tomatoes, chopped
- 7.1 oz green lentils
- 6.3 cups hot chicken stock
- 3.5 oz orzo
- 0.9 oz pack flatleaf parsley, chopped
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
1. Cook the lardons, chopped onion, garlic, celery and diced carrot in a large saucepan for 5 minutes until the bacon lardons begin to crisp – there should be enough oil in the lardons so you won’t need to add more.
2. Add the chopped tomatoes, cook for 1-2 minutes or until pulpy then stir in the lentils and stock. Bring to the boil, cover and simmer for 15 minutes.
3. Add the orzo pasta and cook for a further 8-10 minutes until both the lentils and pasta are tender. Stir in the parsley then ladle into bowls and serve with plenty of black pepper.