- 200 g (7 oz) smoked bacon lardons, or any smoked bacon chopped into small pieces
- 2 large onions, peeled and chopped finely
- 1 large potato, peeled and chopped
- 2 garlic cloves, peeled and crushed
- ½ tsp turmeric
- ½ tsp ground coriander
- 250 g (9 oz) red lentils
- 400 ml (14 fl oz) hot vegetable stock
- Salt and freshly ground black pepper, to taste
- To Garnish: a few crispy bacon pieces.
After looking at the dreich weather outside, we’ve decided the best way to celebrate St Andrew’s Day is with soup!
Delicious, warming Lentil And Smoked Bacon Soup, to be precise!
- Place the lardons or chopped bacon into a large soup pan and cook over a medium heat until the fat starts to run.
- Add the chopped onion, potato and crushed garlic and fry gently for about 10 minutes.
- Add the turmeric and ground coriander, followed by the lentils and hot vegetable stock. Stir well and bring up to simmering point.
- Cover with a lid and continue to cook gently for 30 to 40 minutes. Check from time to time and add more stock if needed.
- Remove from the heat and blitz using a stick blender, or liquidise in batches. Check seasoning.
- Serve in warmed bowls with extra crispy bacon pieces sprinkled over.
For more of Cookery Ed Marion’s recipes, click here.
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It doesn’t have to be St Andrew’s Day for you to visit the eponymous Fife town.