Creamy lentil & spinach soup with bacon
A smooth, blended soup served with crispy bacon topping - a luxurious and warming bowl of goodness
- Prep: 10 mins
Cook: 50 mins
- Serves 4
- Easy
Ingredients
- 2 tbsp olive oil, plus extra for frying
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 140g green lentils
- 1½ l weak vegetable stock
- 200g bag baby spinach
- 4 tbsp double cream, plus a drizzle to serve
- 6 rashers smoked streaky bacon
Method
-
Put the oil, onions, carrots and celery
in a large saucepan, and cook for about
10 mins to soften.
-
Stir in the lentils and pour in the stock.
Bring to the boil, then turn down and
simmer for 30-35 mins or until the
lentils are soft, topping up with water if
the mixture begins to dry out. Pop in the
spinach and cook for a few mins more,
until wilted. Blitz the soup until smooth,
then stir through the cream and season.
Keep the soup warm over a low heat.
-
Heat a little oil in a non-stick pan over
a medium heat. Add the bacon and fry
until crisp and golden. Ladle the soup
into bowls, drizzle with a little cream
and crumble over the crispy bacon.
from 999999999999 http://ift.tt/1Y4iJWs
