There is nothing better to warm you up on a winter’s day than a bowl of thick, hearty homemade lentil soup.
This lentil soup recipe reminds me of sitting at the long table in the middle of my Grandma’s kitchen smelling the aromas of bacon, onions and vegetables whilst this soup was cooking on the stove. There was nothing better than tucking into a big bowl of thick, luscious lentil soup and mopping up every last drop with some crusty bread.
This lentil soup is filling enough for a complete meal or you can serve it in small bowls as an entree. I like to keep the soup chunky but if you prefer a smooth soup you can use a stick blender or Thermomix when the soup has cooled.
Lentil Soup with Bacon Bones
- 1 Tbsp olive oil
- 1 onion diced
- 2 celery sticks chopped
- 1 large carrot peeled and chopped
- 1 ½ cups peeled and chopped pumpkin
- 400 ml tomato puree or passata
- ½ cup soup mix lentil and pearl barley mix
- ½ cup red lentils
- 2 large bacon bones
- 1.5 Litres boiling water
- Salt and pepper
- Optional: Herbs to garnish
- Heat oil in a large pot over high heat. Fry onions, celery and carrot for 5 minutes or until softened. Add pumpkin and fry for a further 2 minutes.
- Add tomato puree, soup mix and red lentils and stir to combine.
- Add the bacon bones and boiling water.
- Bring to the boil then reduce heat to low, cover and simmer for approximately 45 minutes or until pumpkin is soft and soup has thickened. Remove the lid for the last 5 or 10 minutes if you would like an extra thick soup.
- Season with salt and pepper and garnish with herbs, if desired.
Recipe NotesBacon bones can be purchased from the deli section at the supermarket or from your butcher.
Thermomix - Use your Thermomix to chop onion, carrots and celery 3 seconds, Speed 5.