Hey everyone! We were lucky enough to get Sarah from The Gluten-Free Blogger to provide us with a delicious guest post today. Enjoy!
About the author: Sarah Howells is from the UK and suffers with coeliac disease. She has been blogging about her gluten free cooking exploits since 2010 over at www.theglutenfreeblogger.com. You can also follow her on Twitter @GFBlogger.
It’s been snowing a lot in the UK recently, and there’s nothing better to enjoy when you’re gazing over a frosty back garden than a hearty winter soup. I’ve been trying to eat healthily of late, and soups are a great way to get all the nutrients you need as well as making you feel all warm and fuzzy inside! The lentils in this really fill you up and absorb the flavours of the garlic and the smoky bacon. You could blend this up, but I prefer mine whole and chunky to make it feel more like a meal.
Smoky bacon and lentil soup
1 tin of puy (green) lentils
1 tin tomatoes
1 small white onion
2 large cloves of garlic
1 knorr chicken stock pot AND 200ml water
Or 200ml chicken stock
½ tsp chilli flakes
3 rashers smoked bacon (Canadian bacon in the US)
Small knob of butter (to make this dairy free use coconut oil instead)
1. Chop the smoked bacon up into small pieces
2. Add to a pan with the butter and fry for a minute
3. Finely chop up (or give a quick blitz in the blender) your onion and add this to the pan
4. Add the cloves of garlic (crushed) as well and fry on a gentle heat for 2-3 minutes until the onions start to sweat
5. Add the stock pot and water OR the chicken stock and stir through
6. Blitz the tomatoes in a blender, and add to the pan
7. Drain the lentils and add these too
8. Stir well and simmer with the lid on for about 15-20mins on a low heat
9. Stir in the chilli flakes and enjoy!
Thanks for the great recipe, Sarah. Everyone be sure to check out her site!