Vickys Red Lentil & Bacon Soup, GF DF EF SF NF
Vickys Red Lentil & Bacon Soup, GF DF EF SF NF

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys red lentil & bacon soup, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys Red Lentil & Bacon Soup, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Vickys Red Lentil & Bacon Soup, GF DF EF SF NF is something which I’ve loved my whole life.

This was my first time cooking red lentils and this was the perfect recipe! Easy to prepare, minimal amount of ingredients, big on flavor. We like a bit of heat to our food, so the only ingredient I added was a few shakes of ground cayenne red pepper. Dried red lentils are actually orange in color, and are sometimes also labeled as Egyptian lentils.

To begin with this recipe, we must prepare a few components. You can cook vickys red lentil & bacon soup, gf df ef sf nf using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Red Lentil & Bacon Soup, GF DF EF SF NF:
  1. Make ready 2 tbsp oil
  2. Make ready 6 rashers streaky bacon, chopped
  3. Make ready 1 onion, chopped
  4. Prepare 2 medium carrots, chopped
  5. Prepare 200 g dry, red lentils (1 cup)
  6. Make ready 400 g can of chopped tomatoes (14 oz)
  7. Take 960 ml hot vegetable stock (4 cups)
  8. Make ready to taste black pepper

The base of the recipe is garlic, ginger, carrots sautéed in coconut oil, and red curry paste. Tomato paste and vegetable broth make a deeply flavorful sauce, while turmeric and coconut sugar add depth of flavor. An optional but recommended last step is a dash of light coconut milk to add creaminess and balance the heat. Wash the lentils in cold water until the water runs clear.

Instructions to make Vickys Red Lentil & Bacon Soup, GF DF EF SF NF:
  1. Heat the oil in a pot over a medium heat and add the bacon, onion and carrot. Cook for 8 - 10 minutes until the fat has left the pan and the vegetables have softened
  2. Add the lentils, chopped tomatoes and hot stock
  3. Bring to the boil then turn down to a low simmer, cover and let cook, stirring occasionally, for 45 - 50 minutes or until the lentils are done
  4. Puree half of the soup, season to taste with pepper. Thin down with some boiling water if required

An optional but recommended last step is a dash of light coconut milk to add creaminess and balance the heat. Wash the lentils in cold water until the water runs clear. Red Lentil, Feta and Spinach Salad is a tasty and nutritious option, follow this link for this simple meal. Try this spinach and lentil stew for a substantial supper. Or use this recipe for Indian style lentils (this recipe usually uses brown or green lentils, so simply reduce the cooking time to taste).

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