Red Lentil, Mushroom & Bacon Soup

A good hearty soup that is easy on the budget and easy on the schedule. It is great for bulk cooking in the slow cooker, then freezing for busy days when you want something warming and filling. Naturally gluten-free and dairy-free, it uses bone broth as the base for extra depth, though any chicken or vegetable stock you have on hand works just as well. If you love lentils, the red lentil and sweet potato dahl is another comforting bowl worth trying.

Ingredients

• 2 cups red lentils, rinsed well
• 1 large red onion, finely chopped
• 5 rashers bacon (or ham), preferably organic and preservative-free, cut into small pieces
• 3 tbsp olive oil
• 2 sticks celery, finely chopped
• 2 carrots, finely chopped
• 2 cloves garlic, crushed
• 2 cups mushrooms (preferably shiitake), finely chopped
• 1 litre bone broth, or any chicken or vegetable stock
• 2 cups fresh cherry tomatoes (or 1 tin chopped tomatoes)
• 300 g tomato paste, organic
• 1 tbsp freshly chopped herbs (rosemary, thyme, oregano), or dried herbs
• 500 ml water, plus extra if needed
• 1 tsp pepper
• No salt needed if using bacon

Method

1. Stir-fry the onion, bacon and olive oil for a couple of minutes, then add the lentils and stir for a couple more minutes in the oil.
2. Add the garlic, celery and carrot, and cook until the celery turns slightly transparent.
3. Tip the contents of the pan into a slow cooker, add all the other ingredients and stir well.
4. You can use a large saucepan instead, but stir regularly so the lentils do not stick, and add a little more water as the lentils swell and soak it up.
5. Cook for about 6 hours in a slow cooker, or until the lentils are soft and squidgy. This can be done more quickly on the stovetop in a saucepan.

Serve hot in deep bowls, lovely on its own or alongside homemade gluten-free feta and olive scones.