Lentil & bean soup
So here we go – a few nice soup recipes for the cold weather starting. I made this Lentil soup a while ago and just made some portion sizes to keep in the freezer. This way I can quickly take one out for a great lunch or enjoy at dinner time. I love bacon with the lentils, but what makes this deliciously different is the peri-peri that provides a slight bite to it. If you only want a vegetable soup, omit the bacon!
Serves 4 – 6
250 g streaky bacon, chopped
15 ml cooking oil
2 medium onions, coarsely chopped
4 celery sticks with leaves, chopped, optional
410 g can red kidney beans
500 g packet red or brown lentils
410 g can tomatoes
50 g tomato paste or 100 ml tomato puree
2 ml ground peri-peri
about 3.5 litre vegetable stock
salt and freshly ground black pepper to taste
1. Place bacon and oil in a heavy-based saucepan and fry until starting to brown. Remove from pot and place aside.
2. Sauté onions slightly until soft and add remaining ingredients.
3. Add water and cook until lentils are soft. Use a hand blender and liquidize slightly, but not completely. Add bacon and more water if required to make thinner.
Tips
Freeze the soup for at least up to 3 months.
Variations
– Omit the bacon for a vegetable soup.
– Add 4 grated carrots or any other vegetables of choice.