Lentil and Bacon Broth

Made with one leek, finely chopped celery, green lentils, half a turnip, three carrots, and two rashers of fried bacon, chopped into small pieces. I stir-fried the leek first (in a little bacon fat), then added boiling water, and then the chopped carrot, turnip the fried bacon pieces (crispy!), and then a third of a cup of green lentils.

Simmer for an hour and then mash. Add ham stock, black pepper, and simmer under glass at a low heat for another half an hour, stirring occasionally. Nutritious! Tasty!

Serve with some toasted potato bread, or another flatbread of your choice.