Monday, 21 July 2014

Slimming World - Tomato, Lentil and Bacon Soup

Serves 4

Ready in 35-40 minutes
Freezer Friendly

Syns - Free on Extra Easy


198g/7oz lean bacon rashers, cut into bite-sized pieces
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 tsp finely grated ginger
2 sticks celery, finely chopped
1 large potato, peeled and cut into 1cm/½in dice
908ml/32fl oz boiling water or vegetable stock
1 tbsp mild curry powder
127g/4½oz dried red lentils
6 plum tomatoes, chopped
2-3 tbsp finely chopped coriander
salt and freshly ground black pepper


1. Place a large non-stick saucepan over a high heat. Add the bacon and stir-fry for 3-4 minutes. Add the onion, garlic, ginger, celery, potato and carrot and stir-fry for 1-2 minutes.

2. Add the remaining ingredients (except the coriander and seasoning) and bring to the boil. Cover and simmer gently for 15-20 minutes or until the lentils are cooked and softened.

3. Stir in the chopped coriander, season well and ladle into warmed bowls serving immediately.

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