Yields6 ServingsPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
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Lentil, Bacon and Vegetable Soup

Ingredients

 250 g D'Orsogna Middle Bacon
 250 g Butternut pumpkin, peeled and cut into cubes
 400 g Brown lentils, rinsed and drained
 400 g Borlotti beans, rinsed and drained
 300 g Potatoes, peeled and and cut into cubes
 1.50 l Chicken Stock
 ¾ cup Dried red lentils, rinsed and drained
 75 g Kale and spinach mix, chopped
 1 Brown onion, finely chopped
 4 Garlic cloves, finely chopped
 2 Carrots, cut into chunks
 2 Celery stalk, cut into chunks
 2 tbsp Lemon juice
 1 tbsp Extra virgin olive oil
 1 tbsp Rosemary, finely chopped
 3 Thyme Sprigs
 Shaved parmesan, to serve
 Toasted bread, to serve

Method

1

In a large saucepan, add oil over medium heat. Add D'Orsogna bacon, onion, garlic and rosemary. Cook for 5 minutes until the onion softens.

2

Add pumpkin, carrot, potato, celery and red lentils. Stir to coat. Add stock and thyme. Bring to the boil. Reduce heat to medium-low and simmer until red lentils are tender and beginning to break down. Add brown lentils and beans. Cook for 5 minutes or until beans is heated through. Discard thyme.

3

Stir kale mix into soup. Cook for 5 minutes until kale just wilts. Sprinkle soup with parmesan. Serve with toasted bread.

Ingredients

 250 g D'Orsogna Middle Bacon
 250 g Butternut pumpkin, peeled and cut into cubes
 400 g Brown lentils, rinsed and drained
 400 g Borlotti beans, rinsed and drained
 300 g Potatoes, peeled and and cut into cubes
 1.50 l Chicken Stock
 ¾ cup Dried red lentils, rinsed and drained
 75 g Kale and spinach mix, chopped
 1 Brown onion, finely chopped
 4 Garlic cloves, finely chopped
 2 Carrots, cut into chunks
 2 Celery stalk, cut into chunks
 2 tbsp Lemon juice
 1 tbsp Extra virgin olive oil
 1 tbsp Rosemary, finely chopped
 3 Thyme Sprigs
 Shaved parmesan, to serve
 Toasted bread, to serve

Directions

1

In a large saucepan, add oil over medium heat. Add D'Orsogna bacon, onion, garlic and rosemary. Cook for 5 minutes until the onion softens.

2

Add pumpkin, carrot, potato, celery and red lentils. Stir to coat. Add stock and thyme. Bring to the boil. Reduce heat to medium-low and simmer until red lentils are tender and beginning to break down. Add brown lentils and beans. Cook for 5 minutes or until beans is heated through. Discard thyme.

3

Stir kale mix into soup. Cook for 5 minutes until kale just wilts. Sprinkle soup with parmesan. Serve with toasted bread.

Lentil, Bacon and Vegetable Soup