Ingredients
180g smoked lardons (or diced bacon)
2 onions, finely chopped
2 celery sticks, diced
3 garlic cloves, crushed or grated
300g carrots, diced (no need to peel)
150g floury potatoes, peeled and diced
200g red lentils
700ml chicken stock (vegetable stock also works)
1 bay leaf (optional but recommended)
Salt and black pepper, to taste
Optional garnish: 90g extra crispy lardons
Instructions
-
Cook the bacon:
Heat a large saucepan over high heat for a minute. Add the lardons and cook for 2–3 minutes until golden and slightly crispy. -
Soften the veggies:
Lower the heat and add onions and celery. Cover with a lid and cook gently for 5 minutes, stirring occasionally, until softened. -
Add garlic:
Stir in the garlic and cook for another minute, uncovered. -
Add the rest:
Tip in the carrots, potatoes, lentils, stock, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer gently for about 20 minutes, or until the lentils and vegetables are tender. -
Optional garnish:
While the soup cooks, fry an extra 90g of lardons until crispy and set aside. -
Blend (optional):
Remove the bay leaf. Carefully blend the soup until smooth using a blender or stick blender — or leave it chunky if you prefer more texture. -
Adjust & serve:
Return the soup to the pan, adjust seasoning, and add a splash of water if it’s too thick. Serve hot, topped with the crispy bacon and a slice of warm bread.
Notes
- Carrots: No need to peel them — they blend perfectly and retain extra nutrients.
- Potatoes: Choose floury or “baking” potatoes for the best creamy texture.
- Salt: Stock cubes often add enough salt, so season lightly and adjust at the end.
- Lentils: Cooking times vary by brand; red lentils usually soften in about 20 minutes.
- Texture: Blend for a smooth finish, or leave chunky for a rustic style.
- Freezing: Suitable for freezing for up to 3 months.
- Prep Time: 10 min
- Cook Time: 35 min
- Cuisine: British