Lentil Soup with Rosemary (SB) Recipe

Ingredients

1 cup dried green or brown lentils
3 tablespoons olive oil
3 bacon slices, cut into small dice
1 onion, minced
2 celery stalks, minced
2 carrots, minced
2 sprigs of fresh rosemary, minced
2 bay leaves
14-ounce can plum tomatoes
1 3/4 quarts vegetable stock
Salt and pepper
Fresh bay leaves and sprigs of fresh rosemary, to garnish

Preparation

Step 1

Place the lentils in a bowl and cover with cold water. Leave to soak for at least 2 hours; rinse and drain well.

Heat the oil in a large saucepan. Add the bacon and cook for about 3 minutes. Stir in the onion and cook for 5 minutes until soft. Stir in the celery, carrots, rosemary, bay leaves, and lentils. Toss over the heat for 1 minute until thoroughly coated in the oil

Tip in the tomatoes and stock, and bring to a boil. Lower the heat, half-cover the pan, and simmer for about 1 hour until the lentils are tender.

Remove the bay leaves and add salt and pepper to taste. Serve with a garnish of fresh bay leaves and sprigs of rosemary.