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Smoky Lentil & Vegetable Soup

Smoky Lentil & Vegetable Soup is great when you need a warming, comforting bowl of goodness & each one contains around half your recommended daily veg. To make the soup vegan or vegetarian friendly, just leave out the bacon & add more smoked paprika & olive oil.
Course Soup
Cuisine British
Keyword soup, lentil soup
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
soaking the lentils 1 hour
Total Time 1 hour 20 minutes
Servings 4 people

Ingredients

  • 1 tbsp olive oil
  • 3-4 rashers smoked streaky bacon rind removed, roughly chopped or snipped with scissors
  • 1 large onion roughly chopped
  • 1 large carrot roughly chopped
  • 1 stick celery finely chopped
  • 1 medium leek roughly chopped
  • 3 cloves garlic finely chopped
  • freshly ground black pepper to taste
  • 3 tsp smoked paprika
  • 200 g green or Puy lentils soaked in boiling water 30-60 min
  • 1.2 litres low salt stock chicken, vegetable or water
  • 4 handfuls cavolo nero or kale tough stems removed, leaves roughly chopped
  • salt to taste

To Serve:

  • 2 tbsp chopped parsley optional
  • 2 tbsp soured cream, cream, yogurt optional

Instructions

  1. Heat the oil in a large saucepan and add the chopped bacon. Cook until well browned (8-12 min).

  2. Add the onion, carrot, celery, leek and garlic to the pan, season with black pepper and give it a stir. Saute, stirring frequently, until the vegetables are starting to soften and brown (10-12 min).

  3. Stir in the smoked paprika and cook for a further minute.

  4. Add the soaked lentils and stir to combine with the rest of the ingredients.

  5. Pour in 1 litre of the stock, stir, then bring to a boil. Boil for 10 minutes then reduce the heat and bring down to a simmer.

  6. Put a lid on the soup and simmer until the lentils are soft (approx 25 minutes). Stir occasionally to ensure nothing is sticking to the bottom of the pan.

  7. Stir in the cavolo nero or kale, replace the lid and cook for a further 5 minutes.

  8. Take the saucepan off the heat and, using a stick blender, blend to your desired consistency (you can also leave it chunky if you prefer). Add more of the stock to make the soup thinner if needed.

  9. Taste the soup and add salt and more pepper if liked.

  10. Serve the soup, adding a swirl of cream, soured cream or yogurt and chopped parsley if liked.

    Can be cooled then refrigerated or frozen, without the garnishes.