Lentil + Bacon Soup
One of my favourite soups to make it one that a friend passed down to me years ago, a recipe that her mother gave her. It's super simple, affordable and quick. And it's one that's easy to learn off by heart in a short time. It's hearty and delicious -- great for freelancers when they need something to keep you going during a busy week :)
2-4 cloves of garlic
2 medium sized onions
4-5 rashes of bacon (or buy some cubed bacon)
2-4 sticks of celery (but I often add a whole bunch)
1/2 - 1 cup of red lentils
2 x tins of tomatoes (high quality is best)
1L of stock (chicken or vegetable) (more if you want more fluid)
Fresh flat leaf parsley (plus save some to serve with too)
Crush the garlic and the finely chopped onions into a big saucepan/pot with some olive oil and salt n pepper (preferably sea salt). Fry lightly to season the garlic and then add the bacon; fry gently until a strong smell is coming from the pot (I love this!).
Add the chopped carrots and celery to the pot and mix through with the garlic/onion/bacon mixture. Then add the tins of tomatoes and stock; mix thoroughly. Then gently add in the red lentils (use however many you feel you prefer -- sometimes I like it lentil-heavy, sometimes less so). Bring this all to the boil. Once boiling, turn down the heat to a simmer and let it simmer now until the lentils are soft and the vegetables are cooked through.
Once ready, add in the parsley and more salt n pepper if required -- but make sure to save parsley some for serving on top (which I forgot to do in the photo above, I made this batch in quite the hurry). This soup is actually best if you can leave it to cool, put in the fridge overnight and then eat the next day. The flavours really develop this way :)