Spicy lentil and bacon soup

Name: Spicy lentil and bacon soup
Yield: For 4-6 people
Cuisine: British recipes
Ingredients: 8 thick rashers smoked bacon, roughly chopped; 2 tbsp olive oil; 2 large leeks, cut into large chunks; 4 garlic cloves, finely chopped; 2 tsp chilli flakes; 400g red lentils, rinsed; 1½ litres vegetable stock; 400g can coconut milk; Juice of 1 lime; Lime wedges, fresh coriander leaves and; 1 fresh chilli, sliced into thin strips, to serve

Portion size: For 4-6 people
Takes 15 minutes to make, 35 minutes to cook, plus freezing, defrosting and reheating
Difficulty: easy

Dairy-free

Freezable

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A tasty, spicy and classic lentil and bacon soup recipe – it can be frozen so you’ve got an ideal lunch or light supper to hand if you don’t feel like cooking.

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Ingredients

8 thick rashers smoked bacon, roughly chopped
2 tbsp olive oil
2 large leeks, cut into large chunks
4 garlic cloves, finely chopped
2 tsp chilli flakes
400g red lentils, rinsed
1½ litres vegetable stock
400g can coconut milk
Juice of 1 lime
Lime wedges, fresh coriander leaves and
1 fresh chilli, sliced into thin strips, to serve

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Method

Heat a large pan and cook the bacon until golden. Remove with a slotted spoon and set aside. Heat the oil in the pan and gently cook the leeks and garlic for a few minutes until softened. Stir in the chilli and lentils and toss together well for a few minutes.
Pour in the stock and coconut milk and simmer for 15 minutes or until the lentils are cooked. Remove from the heat and stir in the bacon. Cool. Ladle into freezer bags or containers, and freeze for up to 2 months.
Defrost, then reheat thoroughly – add a splash of boiling water to loosen the mixture. Serve with lime wedges, and garnish with coriander and fresh chilli.
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