30.Bacon and Lentil Soup : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Do not use stock cubes unless you are sure they do not containgluten.

Ingredients:to serve four

1 knuckle of bacon

4 oz / 100g well chopped onions

1 oz / 25g butter or oil

4 oz / 100g diced carrot and swede

4 oz / 100g red lentils

¼ tsp / 1g fresh ground black pepper



Soak the knuckle of bacon overnight in cold water (enough to cover),and then bring to the boil.

Discard that water. Remove and discard the bacon skin.

Cover the knuckle with fresh water.

Cook the onions slowly in the butter or oil for ten minutes.

Add the onions with the rest of the ingredients to the knuckle.

Bring to the boil and simmer gently for one and a half hours orpressure cook for half an hour.

Serving suggestions:

Serve in warm soup bowls. Garnish with crisp fried bacon.

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