Wicklewood's 2 in 1 Vegetable and Lentil Soup

• 2 lbs carrots, chopped
• 3 garlic cloves, chopped
• 2 sticks celery, chopped
• 2 large onions, roughly chopped
• 12 large swede, diced
• 1 lb washed potato, diced with skins left on
• 2 lbs bacon joint
• 2 pints water
• 1 teaspoon salt
• 12 teaspoon peppercorn
• 2 large bay leaves
• 2 lbs carrots, chopped
• 2 lbs washed potatoes, diced with skins left on
• 12 large swede, diced
• 2 large onions, finely chopped
• 3 large leeks, sliced
• 8 ounces red lentils
• cooked bacon, diced
• handful of chopped parsley

1. Rinse the bacon joint in cold running water.
2. Place in a large stock pan and cover with 2 pints of fresh water and bay leaves,.
3. Bring to the boil, reduce heat and simmer for 1 hour.
4. Add the chopped veg from stage 1 and simmer for another 45 minutes.
5. Remove bacon joint and bay leaves.
6. Blend the veg until smooth, adding more water if required.
7. Season to taste.
8. Serve with croutons or some of the bacon,diced, as a garnish.
9. To take the soup on to a whole new level; complete stage 1 and add another 2 pints of water, along with the carrots, swede and potatoes.
10. Cook on a medium heat for 20 mins or until the veg is tender.
11. Add the leeks, onions and lentils and cook for a further 15 mins, stirring occasionally,.
12. When the lentils are almost cooked, add the diced bacon and parsley.
13. Season to taste.
14. Serve with croutons or crusty bread.

carrots, garlic, celery, onions, swede, potato, bacon joint, water, salt, peppercorn, bay leaves, carrots, potatoes, swede, onions, leeks, red lentils, bacon, handful

Taken from www.food.com/recipe/wicklewoods-2-in-1-vegetable-and-lentil-soup-437037 (may not work)