Lentil Soup with Rosemary (SB)

By hmp13

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.