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Lentil Soup


  • 200 g of bacon or other ham optional
  • 500 g red lentils
  • 1 kilo carrots
  • 3 leeks
  • 2 onions
  • Medium head of celery
  • Bunch parsley
  • Knob of butter optional


  • The amounts above will produce about 5 litres of soup. If you want less, simply half the amounts given.
  • Trim, chop and wash the leeks.
  • Easiest way is to agitate the chopped leeks in a large pot of water. Then scoop the leeks out. All the grit will have sunk to the bottom.
  • Roughly chop the carrots, onions and celery.
  • Rinse the lentils in cold water till the water is clear. Usually half a dozen times. This cleans them and gets rid of the "dusty" taste.
  • Put the lentils, carrots, onions, celery and two thirds of the leeks into a big pot. The soup will at least double in bulk. For the amounts given use a 5 Litre pot.
  • Cover well with water or ham stock, bring to the boil and simmer until the vegetables and lentils are soft. Stir regularly, lentils stick easily.
  • Whizz till smooth in a blender or with a blender stick.
  • Finely chop the parsley and remaining leek. Add them to the soup and leave to cook in the residual heat.
  • If you are making the meat version, add any ham hough you prepared earlier. A lump of butter adds a nice creaminess.
  • Season to taste.