Store cupboard lentil soup
I always have some basic veg in my fridge – onions, carrots, celery and garlic – as they can form the base for so many different dishes. Here, with a few extra storecupboard items, you can make a fantastic soup in no time. Feel free to puree or half-puree the soup, or leave it all chunky, depending on how you like it. Sometimes I add a few dried porcini mushrooms to make it extra special.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentils | 1/2 cup cooked (99g) | 115 |
| Red Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 rashers higher-welfare smoked streaky bacon, chopped
- 2 red onions, peeled and chopped
- 2 carrots, scrubbed and chopped
- 3 sticks celery, trimmed and chopped
- 2 cloves garlic, peeled and sliced
- a few sprigs fresh flat-leaf parsley, chopped
- olive oil
- ½ teaspoon dried thyme
- ½ dried chilli, crumbled
- 200 g dried lentils, a mixture of green and red
- 1 organic vegetable stock cube, optional
- 410 g tinned cannellini beans, drained
- extra virgin olive oil