Wednesday Recipe: Red Lentil, Bacon and Veggie Soup

I have to share the AMAZING soup I made last night. As I’ve mentioned before, I have a loose weekly meal plan going at the moment and Tuesdays is soup night. I get money coming in to my account on Wednesdays (thank you, Australian taxpayers! And my parents!) so basically I look at whatever is left in the fridge and pantry that needs to be cleared out before the impending grocery shop and throw it in a pot to see what happens. This was this week’s effort.

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Red Lentil, Bacon and Veggie Soup

Ingredients (4-6 servings):

1 cup red lentils
3 cups water with a tablespoon or two of herb salt (or just 3 cups stock)
3-4 rashers bacon, diced
Oil to your liking
4-5 cloves garlic, finely diced
2 good pinches dried Italian herb mix
2 stalks celery, sliced
1 big carrot, diced
3 large button mushrooms, sliced
2 cups (approx) shredded kale
1/2 head broccoli florets, quartered
1 can diced tomato
1 bay leaf
1/4 cup flaked quinoa (optional)
1-2 tablespoons of miso paste (optional)
Extra water and pepper to taste

Method:

1. Rinse lentils then combine with salted water/stock in a medium saucepan and bring to a boil before reducing to a vigorous simmer for about 15-20min, until tender.

2. Meanwhile, heat oil in a big pot and add diced bacon, dried herbs and garlic. Fry until mostly cooked.

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3. Add celery and carrots. Fry for a couple of minutes, then add sliced mushroom and cook until mushrooms start to sweat.

4. Add kale, then add broccoli once the kale has reduced a little. Season with pepper and stir it all up for a minute or two.

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5. Pour the red lentils over the veggies and add the tinned tomato. Mix through and top up with extra water to get the consistency you prefer (I tend towards less than more – you can always add more at the end if necessary). Add a bay leaf.

6. Bring to a simmer. Add some flaked quinoa if you like – I find it helps smooth over any tartness from the tomato and thickens the liquid a little. Simmer 5-10min, keeping an eye on the broccoli to make sure it stays fairly firm and green.

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7. Turn off the heat and stir through the miso paste if you’re using it (I like the depth of flavour it adds. Plus it’s a fermented product so adds some probiotic goodness – so long as it isn’t heated too much). Remove the bay leaf.

8. Serve with buttered toast and enjoy!

This was soooo yummy! And there was plenty left over for lunch and snacks over the next few days (it’s just as delicious cold out of the fridge for when you just need to grab and eat something easy!). Will definitely revisit this flavour combo in future.

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4 thoughts on “Wednesday Recipe: Red Lentil, Bacon and Veggie Soup

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