Red Lentil Soup
This makes for a healthy bowl of deliciousness
Makes enough for: 4 people
Ingredients
- 5 rashers streaky bacon, roughly chopped
- 1 onion, peeled and diced
- 2 cloves garlic, crushed
- 100 g celery, thinly sliced
- 500 g carrots, peeled and cut into thick slices
- salt and freshly ground black pepper to season
- 2 x 400g tins whole tomatoes
- 30 mls vegetable stock concentrate / powder
- 5 mls fructose
- 600 mls water, divided
- 170 g red lentils
- 2.5 mls dried oregano
- Basil to garnish
Method
- Place the bacon into a large pot and render the fat over a medium temperature
- Add the onion sauté until soft
- Add the garlic, celery and carrots and stir
- Season generously and then add the tomatoes, stock and fructose
- Pour 200mls water into the pot and bring to the boil
- Reduce the temperature, cover and leave to simmer
- In the meantime place the lentils and the oregano into a mixing bowl Add 150mls water and leave to soak
- When the carrots are soft, blend until chunky using a stick blender
- Add the lentils and the rest of the water, adjust the seasoning and simmer for an hour
- Thinly slice the basil and use to garnish when you serve the soup