Lentil and bacon soup
1
17/5/2009
Ingredients
| 2 | Onions |
| 2 Tbsp | Oil |
| 2 cloves | Garlic |
| 3 | Carrots |
| 2 stalks | Celery |
| 1 | Bacon hock |
| 1 to taste | Black pepper - ground |
| 1 cup | Brown lentils |
| 1 | Lemon |
| 2 sprigs | Thyme |
Directions
- Heat oil in a large saucepan and gently sweat chopped onion, crushed garlic, chopped carrots and sliced celery.
- Add bacon hock (skin and fat removed), lentils, thyme and cover with cold water
- Bring to the boil and simmer for 1 1/2 hours. Add more water to pan if mixture becomes too thick.
- Remove hock, cut off meat and add to soup. Add freshly ground black pepper and squeeze over lemon juice.
Wine match by Brancott Estate
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