Recipe - Lentil And Bacon Soup

4 ounce Red Lentils; rinsed and
drained
1 lg Potato; peeled and chopped
1 lg Onion; peeled and chopped
2 md Carrots; Peeled And Chopped
3 Bacon slices; Chopped
8 ounce Butter Beans; Canned,
Drained
8 ounce Kidney beans; canned,
Drained
2 ounce Tomato puree
1 Clove Garlic; Chopped
1 bn Mixed herbs; Dried
1 pn Salt
1 pn Pepper

1. Rinse Lentils in cold water, place in large pan, cover with fresh cold
water. Bring to boil. Boil vigourously for ten minutes, removing any scum
that forms.

2. Whilst lentils are cooking, prepare the carrots, onion, potato, bacon,
and garlkic

3. When lentils have finished boiling, add the carrots, onion, potato,
bacon, and garlic. Simmer for about 1.5 hours, until vegetables are soft.
Top up with water as required. Add salt and pepper.

4.After an hour, add the canned beans, tomato puree, and mixed herbs

5. When cooked, pass through a food processor to puree. The consistency is
to your own taste.

Serving Ideas : Serve with Crusty French Bread

NOTES : A family favourite here, especially on those cold winter days.

Recipe by: Stephanie May

Posted to BakeryShoppe Digest V1 #429 by Ian May
ianmay@bgarden.demon.co.uk on Dec 2, 1997