Winter Lentil Soup

Serves : 4

Ingredients :

2 tbsp olive oil
6 rashers thick cut back bacon, de-rinded & chopped
225g carrots, peeled & cut into small chunks
225g parsnips, peeled & cut into small chunks
450g leeks, timed, sliced & washed
225g red lentils
1.7 ltrs vegetable stock
1 tbsp tomato puree

Steps :

Heat the oil in large saucepan. Add the bacon and cook until lightly browned, stirring occasionally

Mix in the carrots, parsnips, leeks & lentils. Fry for 1-2 minutes, stirring occasionally

Pour in the stock, adding the tomato puree & seasoning. Bring to the boil, cover & simmer for 25 minutes or until the lentils & vegetables are tender
Adjust the seasoning if required and serve with crusty granary bread