Lentil and lemon soup

Lentil and lemon soup

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
250g red lentils
1.5 litres water
freshly ground black pepper
3 rashers streaky bacon, rind removed, diced
3 potatoes, diced
1 tablespoon lemon juice
salt

Method

  1. Put lentils into a large saucepan with the water, and add a large pinch each of salt and pepper and the bacon. Bring to the boil, then reduce the heat and simmer, covered, for 1½ hours or until lentils are soft.
  2. Add diced potatoes and simmer for 20 minutes longer or until potatoes are soft. Mix well so potatoes thicken soup, then add lemon juice. Serve very hot.
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