Luxurious Lentil Soup

Serves 4, with leftovers.

 Serves 4, with leftovers


  • 1 large onion
  • 1 leek
  • 2 tbsp olive oil
  • A handful of lardons/streaky bacon
  • 2 garlic cloves
  • A sprig each of thyme or rosemary
  • 200g puy lentils
  • 1 400g tin of plum tomatoes
  • 1½ pints chicken stock
  • A handful of mushrooms, roughly chopped.
  • Parsley
  • A squeeze of lemon


Wash, trim and slice the leek then finely chop the onion and garlic. Warm the oil in a heavy-bottomed pan and gently fry the lardons until golden, add the onion and leek and cook gently till soft. Add garlic and herbs and continue to soften gently for 5 minutes. Stir in the lentils and mushrooms, then add the tomatoes and chicken stock, bring to the boil, reduce heat and simmer for 30 minutes until the lentils are soft. Add seasoning to taste. Serve with crusty bread, a sprinkling of chopped parsley and a squeeze of lemon juice. A protein rich and economic soup filled with 'meaty' lentils.

Perfect with...