Lunches

Warming Bacon & Lentil Broth

10 mins
Prep
30 mins
Cook
4
Servings

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Ingredients

  • 4 thick back bacon rashers, chopped into small bits
  • 150g dried red lentils, rinsed thoroughly
  • 1 large onion, finely diced; 2 carrots, finely diced
  • 1 stick of celery, diced
  • 1 Litre high-quality vegetable or ham stock
  • 1 tbsp olive oil or butter

Method

  1. Heat the oil or butter in a large deep pot over medium-high heat. Add the chopped bacon bits and fry for 4-5 minutes until they begin to crisp.
  2. Turn the heat down to medium. Add the diced onion, carrots, and celery to the pot with the bacon, sweating them for 5-6 minutes until soft.
  3. Pour the rinsed red lentils into the pot and stir well to coat them in the smoky fat.
  4. Pour in the hot stock and bring the entire mixture to a boil.
  5. Reduce the heat to low, cover the pot tightly with a lid, and simmer gently for 25-30 minutes. The red lentils will break down naturally, thickening the broth into a rich, comforting consistency. Season to taste and serve hot with crusty bread rolls.

An incredibly thrifty, nutrient-dense lunch that tastes even better the next day. Salty bacon rashers simmered with red lentils and mirepoix vegetables into a thick, comforting midday broth.