Lentil and Bacon Soup

If you would like your soup with a spicy taste, just add a teaspoonful of curry paste with the tomato purée and a pinch of sugar.

Serves 6

• 1½ mugs of red lentils
  
• 2 onions
  
• 2 carrots
  
• 1.5 litres (2½ pint) water or stock
  
• 1 tablespoon tomato purée
  
• 4 rashers of smoked streaky bacon
  
• Oil
  
• Salt and pepper
  
  
• Chop up the onions, carrots and bacon. Heat a little oil in a large saucepan and fry the vegetables and bacon, stirring well and cook gently for about 15 minutes taking care not to brown them too much. Cooking gently at this stage will bring out the sweetness and flavour of the vegetables. Then stir in the remaining ingredients, adding salt and pepper to taste. Bring to the boil, stir, cover the pan and simmer the soup gently for about 25 minutes. Cool slightly and then purée the soup. Taste for seasoning and enjoy with warm bread.