200g smoked bacon lardons (or 8 rashers chopped up)

2 medium onions peeled & roughly chopped

Half a swede peeled & chopped

2 medium carrots peeled & chopped

200g split red lentils (rinsed a few times in cold water)

1 tablespoon of chopped fresh rosemary

1.5 litres of vegetable stock



Mum's lentil & bacon soup

preparation 5 mins • you cook for 7 mins •

Serves 6

Watch a 30 second preview of my cook-along video below


We don't eat enough pulses in our diet but this soup will fix that! My Mum's lentil soup is delicious because the tasty bacon bits, the lovely veg and the healthy red lentils provide the perfect winter warmer.

Large saucepan

Stick blender or food processor

Spoon to stir


Before you start, have all the ingredients out and ready. Put your large pan on a high heat and click here!


This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

Throughout December, the theme for my newsletters is, not surprisingly, 'Christmas'! I have 3 great recipes for you this month, from my Grand Marnier Soufflé to Baileys Biscuits. So sign up for free today to get your recipes each week, along with valuable cooking tips for the festive season.

Simply enter your email address - it won't go to 3rd parties and you won't receive any junk mail!



Have all your ingredients out as above and put your large pan on a high heat. Add in about a teaspoon of oil to the pan and then add the bacon. Give it a stir to stop it sticking and cook for about a minute until it starts to go brown.

Next add in your chopped veg, stir and turn the heat down to low. Cook the veg for 5 minutes to soften slightly. Next add in your rosemary, stock and lentils. Bring this to a boil and then simmer for 15 minutes.

After 15 minutes the soup should've thickened nicely and all that's left to do now is blend half the soup. Either use a stick blender or roughly remove half, blend in your food processor before adding it back in with the unblended half. Add a good pinch of salt and pepper and serve!.

I hope that you enjoy it.


All content © 2012 - Privacy Policy