Lentil And Bacon Soup

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 cup brown lentils
• 1/4 cup split hulled mung dal
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 leek, finely chopped (optional)
• 2 carrots, finely diced
• 2 -3 celery ribs, sliced
• 125 g button mushrooms, sliced
• 200 g rindless bacon, trimmed of excess fat and chopped
• 2 fresh bay leaves
• 4 cups beef stock
• 2 cups water
• 2 tablespoons chopped fresh parsley
• 375 g dutch smoked sausage (rookworst)
• 1 -2 teaspoon lemon juice, to taste
• fresh ground pepper, to taste

Recipe

• 1 rinse the lentils under cold running water and drain.
• 2 heat the oil in a large pot and fry the onion, gently, for 5 minutes until soft.
• 3 add the leek (if using), carrot, celery, mushrooms, bacon and bay leaves, and saute, stirring from time to time, for a few minutes.
• 4 add the lentils, then pour in the stock and water and bring slowly to the boil. skim the surface as necessary, then simmer half-covered for 30 to 40 minutes, or until lentils are soft.
• 5 meanwhile brown the rookwurst in a little olive oil until golden brown, then cool. slice into 1cm thick slices.
• 6 when the soup is ready, add the parsley and sliced rookwurst and season with pepper and lemon juice.
• 7 simmer for 2 to 3 minutes, remove bay leaves and serve.