Lentil and bacon soup

6 servings

Ingredients

Quantity Ingredient
1 cup Green Lentils
⅝ cup Olive Oil
1 Onion
¼ pounds Bacon
2 Garlic Cloves
2 Carrots
1 Celery Stick
1 pounds Tomatoes
1 tablespoon Oregano
Salt
Ground Black Pepper
2 slices White Bread
Oil

Directions

CROUTONS

Lentil and Bacon Soup is a substantial main meal soup and is nourishing and filling. Serve it in winter to keep cold weather at bay.

Preparation:

Peel and thinly slice the onion. Peel and slice the carrots into 6mm pieces.

1. Put the lentils in a saucepan, cover with water and bring to the boil.

Boil for 3 minutes then drain thoroughly.

2. In another large saucepan heat 2 tbls of the olive oil and cook the onion, bacon and half the garlic for 5 minutes. Add the remaining olive oil, garlic, carrots, celery, tomatoes, lentils, 1 litre of water and seasoning. Cover and simmer for 30-40 minutes, until the lentils are soft.

3. Meanwhile make the croutons. Heat the oil to 190C/375F. Remove the crusts from the bread and cut into 12mm. Deep fry until croutons are

an even light brown then remove the basket or use a slotted spoon and

drain on kitchen paper. Sprinkle the croutons over the soup before serving.

Tip:

For added flavour, shake the croutons in salt and pepper as they drain on kitchen paper.

Submitted By KAZ LANGRIDGE On 05-21-95

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