Lentil Soup with Bacon

In the cold months when fresh vegetables are usually scarce, legumes are an excellent choice for preparing very tasty and hearty soups or one-pot meals.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 38 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 1 piece Green, raw

  • 1 piece Carrot, fresh

  • 140 g Meat, pork, smoked bacon

  • 1 piece Spices, bay (leaves)

  • 2 pod Garlic, fresh

  • 250 g Lentils, raw

  • 1.4 l Soup base, chicken, cube

  • 0.25 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 4 twig Parsley, fresh

Steps

  1. Sort through the lentils, place them in a sieve, rinse thoroughly under running water, and drain well. Peel and wash the carrots and celery (peel the carrots if necessary) and cut them into small cubes. Peel the onion and garlic and finely chop them separately. Cut the bacon into cubes.

  2. Heat the oil in a pot. Add the onion, bacon, carrots, and celery. Slowly sauté over medium heat for 10 minutes until the vegetables soften slightly. Stir the ingredients in the pot several times while sautéing.

  3. Add the garlic and bay leaf to the sautéed vegetables. Continue sautéing while stirring until the garlic becomes fragrant, then add the lentils and pour in the broth. Bring the contents to a boil, then reduce the heat and simmer gently for 25 minutes or until the lentils are completely soft. Season the soup with salt and pepper to taste.

  4. Rinse the parsley sprigs under running water, shake them well, and roughly chop them. Stir the chopped parsley into the prepared soup, serve in deep bowls or soup cups, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 279.55 kcal
  • Fat: 12.88 g
    • Saturated Fat: 3.18 g
  • Carbohydrates: 26.67 g
    • Sugars: 1.67 g
  • Protein: 12.12 g
  • Fiber: 11.82 g

Advice

Cooking time can be shortened if the lentils are soaked beforehand.