Spinach, lentil and bacon soup


Spinach, lentil and bacon soup
Serves: 8
  • 500g fresh spinach
  • 250g puy lentils (tinned or dried)
  • 8 slices of lean bacon
  • 2 onions, peeled
  • 1 leek, peeled and finely sliced
  • 1 carrot, peeled and trimmed
  • 4 stalks celery
  • 4 garlic cloves
  • 2 tbsp extra virgin olive oil
  • 2 litres vegetable stock
  • salt and pepper
  • 2 tbsp low fat crème fraîche
  1. Chop onion, carrot, celery, leek and garlic.
  2. Heat oil and sweat vegetables in a pan until soft.
  3. Add lentils and stock and simmer until lentils are soft.
  4. Drain and reserve stock.
  5. Blend lentils and vegetables together, return to the pan and season.
  6. Blanch spinach in boiling salted water, drain and pulse-chop in a food processor.
  7. Stir into the lentil and veg mix.
  8. Return stock to the pan make a thick consistency.
  9. Reheat.
  10. Stir in crème fraiche and season.
  11. Grill bacon until crisp, chop and serve over soup.


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