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Creamy Lentil and Spinach Soup with Bacon

As much as we’d like to wish winter away, we’d be happy for a bit more cold weather so that we can make this soup as often as possible! The usually humble lentil soup is raised to new heights with this fabulous version: chock full of veggies, it’s super healthy and absolutely delicious. If you like a thinner soup, simply add more stock; conversely, if you like a thicker soup, simmer the soup a few extra minutes to reduce the liquid.

Creamy Lentil and Spinach Soup with Bacon

2 tbs, olive oil
1 large or 2 small onions, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
5 oz. green lentils (2/3 cup)
6 cups chicken or vegetable stock
7 oz. baby spinach (6 cups, packed)
4 tbs. heavy cream
6 rashers bacon
sour cream, to serve

Put the oil in a large pan and add the onions, carrots, and celery. Season and cook gently for 10 minutes to soften. Add the lentils, then pour in the stock. Bring to a boil, reduce to a simmer and cook for 30-35 minutes, until the lentils are soft. Stir in the spinach and cook a few minutes until it’s wilted. Whiz the soup until smooth using an immersion blender. Stir in the cream and check seasoning.

Meanwhile, fry the bacon and set aside on a paper towel to drain. To serve, ladle the soup into warmed bowls and top with bacon and sour cream.

One Comment Post a comment
  1. Jinny #

    Great soup! The German and Japanese at the table loved it. So did I!

    April 1, 2016

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