Bacon, vegetable and lentil soup
On March - 19 - 2012
Ingredients:
- 1 tablespoon olive oil
- 400g packet chopped vegetable soup mix (see billet)
- 4 rashers shortcut rindless bacon, sliced
- 1 cup red lentils
- 3 large tomatoes, shredded
- 3 cups salt-reduced vegetable strain
- 100g green beans, cut, shredded
- 2 tablespoons chopped fresh flat-leaf parsley leaves
How to:
Heat oil in a large saucepan over medium heating. Add vegetable mix and bacon. Ready, stirring occasionally, for 3 to 5 minutes or until vegetables start to moderate.
Add lentils, tomato, stock and 2 cups cold weewee. Masking. Bring to the moil. Reduce heat to medium-low. Cook for 15 to 20 proceedings, adding beans in the conclusion 5 minutes of preparation, or until lentils are tenderise. Season with salt and peppercorn. Stir in parsley. Dish.
Chopped vegetable soup mix usually contains carrot, celery, parsnip and swede. You can find it in the refrigerated section of the supermarket's fruit and vegetable walk.