1 tbsp vegetable oil
1 large onion, chopped
8 rashers smoked bacon, chopped
450g white potatoes, cut into chunks
2 garlic cloves, crushed
1 tsp ground cumin
1.7 litres fresh vegetable stock, hot
300g dried red lentils
Handful chopped fresh coriander
1. Heat the oil in a large saucepan over a medium heat. Add the onion and bacon and cook, stirring, for 5 minutes. Add the potatoes, cook for 3-4 minutes, then add the garlic and cumin and cook for 1 minute.
2. Add the stock and lentils, boil, then skim off the scum that forms on the surface. Simmer for 15 minutes, until tender. Set aside to cool slightly.
3. Blitz half in a blender until smooth, then mix into the rest. Season. Divide between bowls, sprinkle with the coriander and serve with warm rustic bread.
- This can be frozen for up to 3 months. Thaw and reheat until piping hot to serve. You can make this vegetarian by leaving out the bacon.