Lentil and Bacon soup

(recipe from a book)

Serves 6

Ingredients:

• 225 gr / 8 oz /1 cup brown lentils
• 15 ml / 1 tbsp sunflower oil
• 1 onion, finely chopped 
• 1 leek, finely chopped
• 1 carrot, finely chopped
• 2 celery sticks, chopped
• 115 gr / 4 oz piece lean bacon
• 2 bay leaves
• 1.5 l / 2 1/2 pints/ 6 1/4 cups water
• 30 ml / 2 tbsp chopped fresh parsley
• 225 gr / 8 oz frankfurters, sliced
• salt and ground black pepper

Step One

 Rinse the lentils thoroughly under cold running water, then drain.

Step Two

 Heat the oil in a large pan and gently fry the onion for 5 minutes until soft. Add the leek, carrot, celery, bacon and bay leaves.

Step Three

 Add the lentils. Pour in the water, then slowly bring to the boil. Skim the surface, then simmer, half covered, for about 45-50 minutes, or until the lentils are soft.

Step Four

 Remove the piece of bacon from the soup and cut into small cubes. Trim off any fat.

Step Five

 Return the bacon to the soup with parsley and sliced frankfurter, and season well with salt and freshly ground black pepper. Simmer for 2-3 minutes, then remove the bay leaves.

Step Six

 Transfer to individual soup bowls and serve garnished with chopped parsley.

ENJOY!!!