Directions:
- Heat oil in a large saucepan. Add the bacon, onion and carrots and cook over a medium heat, stirring occasionally, for 7-10 minutes, or until the bacon has started to turn golden and the vegetables have softened. Add the lentils to the pan and stir well. Add the chopped tomatoes and 2 pints boiling water, and stir in stock cube. Bring to the boil, cover, and then simmer the soup gently for about 1 hour, or until the lentils and vegetables are tender.
- Remove the pan from the heat and leave the soup to cool slightly. Purée the soup with the parsley, and add seasoning to taste. If the soup is too thick, a little extra boiling water can be added.
- Reheat the soup for serving in mugs, with crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.81 Kcal (728 kJ) | ||
| Calories from fat | 43.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.88g | 8% | |
|---|---|---|---|
| Sodium | 17.69mg | 1% | |
| Potassium | 425.92mg | 9% | |
| Total Carbs | 23.79g | 8% | |
| Sugars | 2.57g | 10% | |
| Dietary Fiber | 11.32g | 45% | |
| Protein | 9.07g | 18% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.7mg | 15% | |
| Calcium | 31.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 211.27 Kcal (885 kJ) | ||
| Calories from fat | 53.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.93g | 8% | |
|---|---|---|---|
| Sodium | 21.51mg | 1% | |
| Potassium | 517.73mg | 9% | |
| Total Carbs | 28.92g | 8% | |
| Sugars | 3.12g | 10% | |
| Dietary Fiber | 13.75g | 45% | |
| Protein | 11.03g | 18% | |
| Vitamin C | 7.5mg | 10% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.3mg | 15% | |
| Calcium | 38.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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