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Lentil and Bacon Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tbsp vegetable oil
  • 85 g unsmoked bacon, chopped
  • 2 carrots, peeled and diced
  • 2 celery sticks, chopped
  • 2 cloves garlic, crushed
  • 1 onion, diced
  • 150 g dried red lentils
  • 10 grams Knorr Ham Stock Cube dissolved
  • 500 ml boiling water
  • Few sprigs fresh thyme
  • Freshly ground black pepper

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

287kcal

Energy (kJ)

1202kJ

Protein (g)

13.4g

Carbohydrate incl. fibre (g)

29.8g

Carbohydrate excl. fibre (g)

16.7g

Sugar (g)

3.8g

Fibre (g)

13.1g

Fat (g)

12.9g

Saturated fat (g)

3.8g

Unsaturated fat (g)

8.3g

Monounsaturated fat (g)

4.6g

Polyunsaturated fat (g)

3.6g

Trans fat (g)

0.1g

Cholesterol (mg)

14mg

Sodium (mg)

585mg

Salt (g)

1.46g

Vitamin A (IU)

5214IU

Vitamin C (mg)

6.5mg

Calcium (mg)

53mg

Iron (mg)

3.15mg

Potassium (mg)

593mg

Total

1150kcal

4809kJ

53.5g

119.1g

66.7g

15.2g

52.4g

51.8g

15.2g

33.3g

18.2g

14.3g

0.2g

57mg

2342mg

5.85g

20856IU

25.9mg

211mg

12.60mg

2373mg


  • 1 Heat the oil and add onion, carrots, celery and bacon and fry for 4 - 5 minutes until the bacon has browned and onions are soft
  • 2 Add remaining ingredients and simmer gently for 35–40 minutes stirring occasionally.
  • 3 Garnish with a few thyme leaves and add black pepper to taste. Serve chunky or can be blended in a liquidiser.