Ingredients
- 2 tbsp olive oil, plus extra for frying
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 140g green lentil
- 1 ½l weak vegetable stock
- 200g bag baby spinach
- 4 tbsp double cream, plus a drizzle to serve
- 6 rashers smoked streaky bacon
Method
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Put the oil, onions, carrots and celery in a large saucepan, and cook for about 10 mins to soften.
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Stir in the lentils and pour in the stock. Bring to the boil, then turn down and simmer for 30-35 mins or until the lentils are soft, topping up with water if the mixture begins to dry out. Pop in the spinach and cook for a few mins more, until wilted. Blitz the soup until smooth, then stir through the cream and season. Keep the soup warm over a low heat.
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Heat a little oil in a non-stick pan over a medium heat. Add the bacon and fry until crisp and golden. Ladle the soup into bowls, drizzle with a little cream and crumble over the crispy bacon.