NZ Olive Oil Recipes: Spiced Lentil, Bacon and Tomato Soup
Spiced Lentil, Bacon and Tomato Soup
This is a hearty and filling soup which is great for cold winter nights or a rainy day. Goes really well with a loaf of warm crusty bread such as ciabatta on the side and finished with a dash of extra virgin olive oil.
1 sprig thyme
1 brown onion
1 stalk of celery
5 strips of bacon
1.5 cups of lentils (puy works well)
1 tablespoon ground cumin
Small pinch chili flakes
1 tablespoon paprika
1 teaspoon mustard powder
1 bay leaf
1 tin chopped tomatoes
1.5 litres of water (chicken or vegetable stock can be used for a richer tasting soup)
extra virgin olive oil (*check out our range here*)
- Roughly dice celery, onion and bacon and fry in small amount of olive oil on a medium heat for 2-3 minutes.
- Add spices and continue to fry for another 2 minutes, stirring often to make sure spices don’t burn.
- Add tomatoes, water, lentils, thyme and the bay leaf then bring to simmer. Do not add any salt at this time or it will prevent the lentils from becoming soft.
- Continue to simmer until lentils are cooked (35-45 minutes). Adjust consistency by adding more water if required. Season well with salt and black pepper, and serve with a dash of extra virgin olive oil on top.