Smokey bacon, lentil and silverbeet soup
4
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Both paprika and bacon add a smoky richness to this hearty soup.
Ingredients
Olive oil
1 tbs
Dark rye bread
2 slice(s), (2x35g), torn
Shortcut bacon
72 g, (Buy 80g) fat trimmed, coarsely chopped
Red onion
1 large, finely chopped
Carrot(s)
1 large, finely chopped
Celery
2 stick(s), finely chopped
Garlic
2 clove(s), crushed
Smoked paprika
1 tsp
Ground cumin
1 tsp
Salt reduced chicken stock
3 cup(s), (750ml)
Canned diced tomatoes
400 g
Dry lentils
½ cup(s), (100g) French-style green variety, rinsed, drained
Silverbeet
4 cup(s), (2 leaves) stalks discarded, leaves chopped
Instructions
1
Heat 1 teaspoon oil in a large saucepan over medium heat. Cook bread, stirring, for 2 minutes or until golden. Transfer croutons to a plate lined with paper towel.
2
Heat remaining oil in same pan over medium heat. Cook bacon, onion, carrot and celery, stirring, for 5 minutes or until softened. Add garlic, paprika and cumin and cook, stirring, for 1 minute or until fragrant.
3
Add stock, 2 cups (500ml) water, tomatoes and lentils and bring to the boil. Reduce heat and simmer, partially covered, for 30 minutes or until lentils are tender.
4
Add silverbeet and simmer, uncovered, for 2 minutes or until just wilted. Serve soup sprinkled with croutons.
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