Lentil & Bacon Soup

Made with four strips of smoked bacon, diced, chopped onion, diced brussels sprouts, a handful of diced spinach leaves, a third of a cup of red lentils, vegetable stock, and some onion gravy granules.

The bacon was fried first in a small pan, in some sunflower oil. The vegetables were prepared at the same time (the bacon was stirred frequently along the way). Once the bacon began to brown, the onion was added. Once the onion began to become transparent, the brussels sprouts and spinach were added to the pot. Cooked for another fifteen minutes.

The ingredients were then decanted to a larger pot, and about 400mls of boiling water was added. Followed by the third cupful of red lentils, and the onion gravy granules. Stirred frequently. Cook for at least another half an hour, adding the vegetable stock after about fifteen minutes.

Served with two toasted potato scones. Simple and delicious! Lentil and bacon soup is a Scottish staple dish (the recipe is flexible in its ingredients, according to availability).