Green Lentil Soup with Bacon
A classic French style green lentil soup with carrots, kale and smoked bacon.
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Ingredients
- 1 tablespoon olive oil
- 2 rashers of smoked bacon
- 2 onions
- 200 grams carrots cut into bite size pieces
- 4 cloves garlic
- 250 grams green lentils
- 1 litre vegetable stock
- 2 bay leaves
- 1 sprig of rosemary
- 1 sprig of thyme
- 1 teaspoon Dijon mustard
- 100 grams kale roughly chopped
Instructions
- Peel and chop the onions. Chop the bacon into 1cm pieces.
- Put the oil in a large saucepan over a medium heat. Add the onions and bacon and cook for 2-3 minutes until the onion is starting to soften.
- Peel and finely chop the garlic. Add the garlic and the carrots to the saucepan. Cook for another 2-3 minutes.
- Add the lentils and stock, followed by the bay leaves, rosemary, thyme and Dijon mustard. Bring to the boil, then turn the heat down and simmer for 30-35 minutes.
- Check the consistency of the broth - if the lentils have absorbed a lot of the water and there isn’t much liquid left, add 200-500ml more water to achieve a broth consistency. Add the kale and cook for another 5 minutes until it is al dente.
Video
Nutrition Facts
Green Lentil Soup with Bacon
Amount per Serving
Calories
367
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
7
mg
2
%
Sodium
1134
mg
49
%
Potassium
963
mg
28
%
Carbohydrates
53
g
18
%
Fiber
23
g
96
%
Sugar
8
g
9
%
Protein
20
g
40
%
Vitamin A
11432
IU
229
%
Vitamin C
35
mg
42
%
Calcium
137
mg
14
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Storage and leftovers
This soup stores extremely well and tastes even better the next day. Fridge:Store in an airtight container for up to 4 days. Freezer:
Freeze portions for up to 3 months. When reheating, add a splash of water or stock if the soup has thickened.
