Spicy Lentil and Bacon Soup (Oamc) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A tasty, chunky soup that can be frozen so you've got an ideal lunch or light supper to hand if you don't feel like cooking. Ingredients:
8 slices smoked bacon, roughly chopped |
2 tablespoons olive oil |
2 leeks, cut into large chunks |
4 garlic cloves, finely chopped |
2 teaspoons chili flakes |
14 ounces red lentils, rinsed |
6 cups vegetable broth |
14 ounces coconut milk (or 1.5 cups) |
1 lime, juice |
lime wedge |
fresh cilantro leaves |
1 red chili pepper, sliced into thin strips, to serve |
Directions:
1. 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 chili flakes and lentils and toss together well for a few minutes.
2. Pour in the broth and coconut milk and simmer for 15 minutes or until the lentils are cooked. Remove from the heat and stir in the bacon.
3. To Freeze:.
4. Cool. Ladle into freezer bags or containers, and freeze for up to 2 months.
5. Defrost, then reheat thoroughly – add a splash of boiling water to loosen the mixture.
6. Serve with lime wedges, and garnish with cilantro and fresh chili.
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