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Description
This is a traditional winter broth recipe. The carrots, celery and onions have been cut very finely. To make life easier, you could blend them in a food processor. Me, I’m an old fashioned boy and I like chopping by hand making a rustic soup recipe.
Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. goose fat (use olive oil or butter if you prefer)
- 1 carrot (diced finely)
- 1 onion (diced finely)
- 1 celery stalk (diced finely)
- 175 grams smoked streaky bacon (smoked or un-, cut into 2cm lengths)
- 1 savoy cabbage (core and outer leaves removed)
- 750 grams green lentils (well rinsed)
- 2 liters water
- 3 Knorr Chicken Stock Pots
- 1 sprig fresh thyme
- olive oil
- 175 grams smoked streaky bacon (smoked or un-, cut into 2cm lengths)
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Directions
- Heat the goose fat in a large, heavy-based saucepan and when hot, add the carrots, onion and celery. sweat the vegetables to remove the water content. This intensifies the flavour.
- Add the bacon and fry until the fat starts to run. Stir in the cabbage and half the water. Add the lentils and remaining water, and then cook for 5 minutes.
- Keep stirring the soup and add the Knorr Chicken Stock Pots. It may seem like a lot of stock, but trust me, it can take it.
- Bring to the boil, then simmer for 15-20 minutes. Finish off with a dash of olive oil for an Italian flare, and stir in the thyme.
- Your Bacon, Cabbage and Lentil Soup is now ready to serve. The perfect dish for winter.
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