Sunday, 13 January 2013

Parsnip, lentil and bacon soup

I've been clearing out the fridge after the festive period and came across a bag of parsnips that needed using up, Christmas is like that we all buy too much stuff and then end up chucking it out, however we try not to let that happen at Lancashire Food. So here is a comforting warming recipe that is falling of a log simple yet produces great results from some fairly humble ingredients. The recipe would also work well with ham instead of bacon or if you are cooking for vegetarian eaters omitted entirely. 

  • 500g bag of parsnips, topped and tailed, peeled and chunky chopped
  • 1 large white onion, peeled and chopped fairly finely
  • 1 cup of red lentils
  • Vegetable stock
  • Pinch of ground nutmeg
  • 1 small pack of Pancetta / or a couple of rashers of bacon chopped up into small pieces
  • Small knob of butter
  • Start by melting the butter in a large saucepan, once melted add your bacon and cook until golden, remove from pan
  • Now add the chopped onion and parsnips and cooks for a few minutes without colouring, now add the red lentils to the pan and add enough vegetable to cover.
  • Bring to the simmer and cook until the lentils have disintergrated and the parsnip is soft, watch the quantity of liquid you may need to add more water.
  • Once cooked allow to cool slighty, then blend with a stick blender until you reach you desired consistency, add more water if you want a thinner soup.
  • Add the bacon back to the pan and reheat gently
  • Serve with crusty bread


Divya Kamat said...

It seems very interesting... I'll definately try this !! recently i found an awesome food online channel, you will like it 'Indian Recipes cooking show', 'Indian Cooking Recipe', 'Indian Cooking'

Aj Rich said...

Sounds interesting, will give it a try

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