{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Lentil and Bacon Soup

8 oz. Lentils (green if possible)
1 Tbs. Sunflower Oil
4 oz. Smoked Streaky Rashers
2 Carrots
Half Head Celery
2 Med Onions
6 cloves Garlic
4 Ripe Tomatoes (Blanched and peeled)
2 pts chicken stock (or Bacon water if it's not salty)
Salt and Pepper

Peel and dice the carrots and onions.
Chop the celery, rashers and tomatoes.
Peel the garlic and crush or chop.
Fry the chopped rashers in the oil in a large pot until brown.
Turn down the heat and add in the diced carrot, onion, celery, tomato and garlic.
Fry together for 5 mts.
Add in the lentils and then the stock.
Simmer these together for 45mts. until all is soft.
This is excellent eaten as it is but should you prefer a smoother soup, liquidise about half of this mixture and reheat with the other half.
Either way it is an extremely wintery and filling soup to be followed by the lightest of main courses.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef