As autumn officially arrives, so does the season for cozy and comforting soup. And what better way to warm up than with a classic lentil soup? Jamie Oliver’s version is a simple and delicious take on this hearty dish, utilizing ingredients you likely already have in your pantry.
His recipe features crispy streaky bacon infused with the flavors of thyme, parsley, and garlic. “This incredibly easy store cupboard soup with crispy bacon is great for using up leftovers,” Oliver explains. For an extra touch of earthy depth, he sometimes adds dried porcini mushrooms. This satisfying meal takes just over an hour from start to finish, with only 25 minutes of active cooking time. It’s perfect for a nourishing mid-week lunch or a comforting dinner after an autumnal stroll.
Here’s what you’ll need for Jamie Oliver’s Lentil Soup with Crispy Bacon, serving four people:
Fresh Ingredients:
* Two red onions
* Two carrots
* Three sticks of celery
* Two cloves of garlic
* Six rashers of higher-welfare smoked streaky bacon
* A few sprigs of fresh flat-leaf parsley
From the Store Cupboard:
* Olive oil
* 1/2 a dried chilli
* 1/2 teaspoon dried thyme
* 200g dried lentils (a mix of green and red is nice)
* Optional: Organic vegetable stock cube
* 410g tin of cannellini beans
* Extra virgin olive oil
Instructions:
1. Peel and finely chop the onions and carrots. Trim and finely chop the celery. Peel and finely slice the garlic. Finely chop the bacon.
2. Heat a generous amount of olive oil in a large pan over medium heat. Add the bacon and cook slowly until it releases its flavorful fat and becomes crispy. Crumble in the dried chilli and add the dried thyme, onion, carrot, celery, and garlic.
3. Cover the pan and cook gently for about 15 minutes, or until all the vegetables are soft. Then, add the lentils and one liter of water or vegetable stock.
4. Bring to a boil and simmer until the lentils are soft (check the packet instructions as cooking times vary depending on the type of lentils. If you’re using a mix, cook for the longest time to ensure they’re all cooked thoroughly).
5. Drain the cannellini beans and add them to the soup. If the soup is too thick, add a splash of extra water.
6. Bring back to a boil and simmer for another 10 minutes. Taste and season with sea salt and black pepper.
7. Meanwhile, finely chop the parsley.
8. Ladle the soup into bowls and finish with a drizzle of extra virgin olive oil and the chopped parsley. Serve with crusty bread for dipping.
Enjoy this satisfying and comforting lentil soup, perfect for those cooler autumn days!
