Thursday, 13 November 2008


Here's something to warm you through on a damp, windy evening!
This soup is easily made a bit more frugal by missing out the bacon. You can sometimes buy packs of bacon offcuts from butchers and supermarkets, but as these tend to be huge, it may be easier to leave it out altogether.
Serves 4-6
1 dsp oil
4 rashers of streaky bacon, chopped (use smoked bacon if you like it)
1 chopped onion
2 diced carrots
200g (7oz) red lentils
400g can tomatoes
1 vegetable stock cube
Freshly ground black pepper
2 tablespoons of fresh, chopped parsley (optional)
  • Gently fry onion, bacon and carrots in the oil for about 10 minutes or until bacon is golden and vegetables are starting to soften.
  • Add the lentils and stir. Roughly chop the tin of tomatoes and add. Crumble in the stock cube, add 1.50 litres (2.5 pints) of boiling water and stir well.
  • Bring to the boil, lower heat, cover and simmer for 45 minutes.
  • Remove from heat and allow to cool completely.
  • Add parsley if used and a couple of twists of freshly ground black pepper then liquidise, adding a little more water if necessary.
  • Freeze in containers and label. Keeps in freezer for up to 3 months.
More Frugal Recipes!

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