Bacon And Lentil Soup

Serves 6

Ingredients:

• 8 rashers bacon, roughly chopped
• 2 tbsp olive oil
• 2 large leeks, cut into large chunks
• 4 garlic cloves, finely chopped
• 2 tsp chilli flakes
• 400g red lentils, rinsed
• 1½ litres vegetable stock
• 1 fresh chilli, sliced into thin strips, to serve

Method:

1. Heat a large pan and cook the bacon until golden. Remove with a slotted spoon and set aside on a paper towel.
2. Heat the oil in the pan and gently cook the leeks and garlic for a few minutes until softened. Stir in the chilli and lentils and toss well for a few minutes.
3. Pour in the stock and simmer for 15 minutes or until the lentils are cooked. Remove from the heat and stir in the bacon. Leave to cool.
4. Ladle into freezer bags or containers. This soup can be frozen for up to two months.
5. Defrost, then reheat thoroughly – add a splash of boiling water to loosen the mixture.
6. Serve with lime wedges, and garnish with coriander and fresh chilli.