Lentil Soup


1 carrot, chopped

1 onion, chopped

1 stick celery, chopped

15g butter

1 tbs oil 250g bacon

250g lentils

1 tin tomatoes

1 litre water

2 beef stock cubes

Pepper 2 tbs parsley, chopped


  1. Heat butter and oil in pan
  2. Add onion, celery and carrot, cook, stirring until onion is transparent
  3. Add bacon, lentils, tomatoes, water and crumbled stock cubes
  4. Cover, bring to boil, reduce hear, simmer covered 1 ½ hours
  5. Remove and discard bacon
  6. Season and add parsley