Smoked Bacon and Lentil Soup

Source: Delia Online

Note: "This is a very substantial soup, best made with whole lentils which are a greeny brown colour and don't need any soaking."

Serves: 4-6 people

6 rashers smoked, streaky bacon, rind removed and finely chopped
6oz (175g) green-brown lentils, washed and drained
2 tbsp oil
2 carrots, chopped
2 medium onions, peeled and chopped
2 celery stalks, sliced
8oz (225g) tin Italian tomatoes
2 cloves garlic, peeled and crushed
3 pints (1.75 litres) home-made stalk
8oz (225g) cabbage, finely shredded
2 tbsp chopped fresh parsley
salt and pepper

• Heat the oil in a large cooking pot and fry the bacon until the fat begins to run
• Stir in the carrots, onion and celery and, with the heat fairly high, toss them around to brown them a little at the edges
• Stir in the washed, drained lentils plus the tin of tomatoes, crushed garlic and chicken stock
• When the soup comes to a boil, but a lid on and simmer gently for 45 minutes
• Add the cabbage, simmer gently for 15 minutes
• Season to taste. Just before serving add in the chopped fresh parsley.