Green lentil, pea and mint soup
- Peel shallots and chop finely. Melt butter in a large saucepan. Add shallots. Cook for 3 to 4 minutes. Add lentils and three cups of stock (vegetable or chicken). Cook for 20 minutes or until lentils are soft. Add thawed peas.
- Puree in a food processor or blender. Return to saucepan with remaining stock. Bring to the boil. Simmer for 4 to 5 minutes. Stir in mint, salt and pepper. Grill bacon until crisp. Chop roughly and serve with soup.