Bacon, Vegetable and Lentil Soup

Name: Bacon, Vegetable and Lentil Soup
Total time: 1800 s
Yield: 4 servings
Cuisine: South African
Ingredients: 15 ml olive oil; 400 g packet diced fresh vegetable soup mix; 2 garlic cloves, crushed; 250 g rindless bacon strips, chopped finely; 200 g dried red lentils; 1 litre chicken stock; 30 ml fresh chives, coarsely chopped; 30 ml fresh parsley, coarsely chopped; 5 ml dried tarragon

Nicolette Petersen @nixpete001

From: The Australian Women's Weekly "Quick Family Meals"

Nicolette Petersen @nixpete001

From: The Australian Women's Weekly "Quick Family Meals"

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Ingredients

30 minutes

4 servings

15 mlolive oil
400 gpacket diced fresh vegetable soup mix
2garlic cloves, crushed
250 grindless bacon strips, chopped finely
200 gdried red lentils
1 litrechicken stock
30 mlfresh chives, coarsely chopped
30 mlfresh parsley, coarsely chopped
5 mldried tarragon

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Steps

30 minutes

1

Heat oil in a large saucepan over high heat; add soup mix, garlic and bacon. Cook, stirring, for 5 minutes or until vegetables soften.
2

Add lentils and stock; bring to the boil. Simmer, uncovered, stirring occasionally, for 15 minutes or until lentils are tender and soup has thickened.
3

Serve soup sprinkled with herbs; accompany with fresh crusty bread rolls, if you like.
4

Soup can be refrigerated for up to 2 days or frozen for up to 2 month. Add a little extra stock or water when reheating if the soup has thickened.