Provençal lentil, cabbage and bacon soup
Serves 4
A warming and nourishing Provençal
soup with lentils, cabbage, carrots, potato, and a little chopped
bacon.
2 tablespoons extra virgin olive
oil
1 bacon rasher — finely chopped
1 celery stick — finely diced
1 onion — finely diced
1 carrot — finely diced
2 garlic cloves — finely chopped
¼ teaspoon dried thyme
1 potato — peeled and diced
2 cups shredded cabbage
1 cup red lentils
5 cups chicken or vegetable stock
1 teaspoon salt
½ teaspoon pepper
HEAT the oil in a large saucepan over a
medium heat and cook the bacon for 2 minutes. ADD the onion, celery
and carrot and cook for 5 minutes, stirring occasionally. ADD the
garlic, thyme and potato and cook a further minute, stirring to
combine. ADD the cabbage, lentils, stock, salt and pepper, bring to
the boil and cover with a lid. REDUCE the heat to medium and simmer
for 20 minutes.
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