Complex And Creamy Lentil & Bacon Soup
- 4 cups water
- 1 cup green lentils or 1 cup brown lentils
- 1 medium onion
- 3 garlic cloves
- 1 (400 g) can chopped tomatoes
- 1 tablespoon olive oil
- 1 small beetroot (raw)
- 1 medium carrot
- 1 medium potato
- 1 teaspoon cumin
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1 chicken stock cube
- 6 whole black peppercorns
- 4 cloves
- 4 slices rindless smoked streaky bacon
- 4 tablespoons double cream (as a garnishing touch) (optional)
- Chop onion and garlic finely. Saute -medium heat- in olive oil for 5 minutes. If it starts to burn, sprinkle some water.
- Add the cumin to the onion. Saute for 2 more minutes.
- Apart, in a deep pan, put the lentils with the water and bring to boil. Boil vigorously for 10 minutes.
- Whilst the lentils are boiling, add the tomatoes to the onion sauce. Bring the heat to low and simmer for 7 to 10 minutes.
- Add the basil, thyme, paprika, cloves and pepper to the sauce.
- Meanwhile, dice the beetroot, potato and carrot.
- When the 10 minutes of the boiling lentils have concluded, add the remaining vegetables. Bring the heat low to simmer.
- Add the sauce to the lentils.
- Add the cube of chicken stock.
- Simmer for 20 minutes.
- Turn the heat off and blend. If the blender is too full you can do it in two batches. Remember: is a hot soup, so it will tend to be explosive in the blender.
- Bring back to the pan.
- If the cream is too thick, add more water to make the soup the desired consistency.
- Chop the bacon in pieces.
- In a pan, fry it without oil until golden/brown.
- When serving the soup, add the pieces of bacon to every dish. Stir them inches
- Sprinkle each dish with a tablespoon of doublecream.
- Voila!
water, green lentils, onion, garlic, tomatoes, olive oil, beetroot, carrot, potato, cumin, basil, thyme, paprika, cinnamon, chicken, black peppercorns, cloves, bacon, double cream
Taken from www.food.com/recipe/complex-and-creamy-lentil-bacon-soup-301655 (may not work)