Soups of so many different types are wonderful comfort foods but can very often require several hours or even an overnight to prepare properly. This soup recipe is different. Not counting the preparation of the vegetable stock (which you can easily prepare in bulk in advance and freeze in portions for up to three months) this soup is ready from start to finish in just over half an hour.
Le Puy green lentils are organic lentils from the centre of France. They do not require to be steeped for several hours like certain other types of lentil prior to being cooked and are a delicious cooking ingredient in a number of different ways. This soup idea is just one quick way in which you can use this new ingredient discovery for your store cupboard and is a great way of introducing a new taste experience to your family.
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Soup Ingredients (Serves Two)
4oz Le Puy green lentils
1 celery stick
1 small red onion
1 small to medium carrot
1 clove of garlic
1 ½ pints fresh vegetable stock
2 rashers smoked back bacon
Sea salt and freshly ground black pepper
2 small basil sprigs to garnish
Directions
Peel and finely dice the red onion and the garlic clove. Top and tail the celery stick, wash and dry it with kitchen paper and finely dice. Top, tail and scrape the carrot and finely dice.
Pour the vegetable stock in to a pot and add the vegetable ingredients. Season only lightly at this stage as your stock should already be well seasoned.
Put the green lentils in to a very fine sieve and wash them under running cold water as shown.
Tip the lentils in to the pot and give everything a quick, gentle stir with a wooden spoon.
Put the pot on a high heat until the liquid begins to boil. Reduce the heat to simmer for thirty minutes.
The bacon should be fried in a little vegetable oil at a fairly high heat in a non-stick frying pan. It should take about two minutes each side to become nice and crispy. Remove it to a chopping board and finely slice in to strips.
Taste your soup for seasoning and to ensure the lentils have softened. Season as required and ladle carefully in to serving plates.
Scatter the bacon strips over the centre of each plate and garnish with the basil sprigs.
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