Creamy lentil & spinach soup with bacon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 tbsp olive oilplus extra for frying
- 2 onionsfinely chopped
- 2 carrotsfinely chopped
- 2 celerysticks, finely chopped
- 140g green lentil
- 1 ½l weak vegetable stock
- 200g bag baby spinach
- 4 tbsp double creamplus a drizzle to serve
- 6 rashers smoked streaky bacon
Nutrition: per serving
- kcal479
- fat32g
- saturates14g
- carbs29g
- sugars12g
- fibre8g
- protein18g
- salt2.2g
Method
step 1
Put the oil, onions, carrots and celery in a large saucepan, and cook for about 10 mins to soften.
step 2
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.
step 3
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.
