Quick Lentil Soup

After standing out in a cold, windy field watching the football, you just can't beat a hearty bowl of lentil soup.

Not only is it tasty, it's also cheap, nutritious and filling.
If you use lentils that don't need pre-soaking, it's also quick to make - this recipe will take just over half an hour compared to some recipes that can take 2 hours for soaking and more than 1 hour for cooking!

Quick Lentil Soup
Serves 6

225g red split lentils (the kind that don't need pre-soaking)
1tbsp vegetable oil
4 rashers of bacon, cut into small strips (you can omit the bacon if you want a vegetarian version)
2 x onions finely chopped
3 x carrots, chopped
2 x stalks of celery, chopped
1 Litre vegetable stock (reduced salt stock is preferable as the bacon is salty)
1 tsp tomato puree
1 bay leaf
2 tbsp chopped fresh thyme
2 tbsp chopped fresh sage
2 tbsp chopped fresh parsley
freshly ground black pepper

Method:

• Rinse the lentils in plenty of water.
• Heat the oil in a large pan.
• Fry the bacon until it starts to brown slightly. Take it out of the pan and set to one side.
• In the same pan, gently fry the onions and celery using the water released by the veg to loosen the tasty bacon residue in the pan. Cook until the onion is soft. 
• Turn down the heat, add the carrots and sweat with the lid on the pan for 5 minutes.
• Add the stock, lentils, bay leaf, tomato puree and bacon.
• Grind in plenty of pepper.
• Bring to the boil and boil for 5 minutes.
• Reduce the heat, add the thyme and sage and simmer for 20 minutes.
• Puree the soup in a food processor and add the parsley at the same time.
• Add extra water if it seems too thick.
• Serve with sprigs of fresh parsley.