This easy and hearty lentil soup from Jamie Oliver is perfect for a cozy meal. Packed with nutritious vegetables, smoky bacon, and a hint of chili, it’s simple to make and full of flavor. You can easily adapt it with whatever ingredients you have on hand, making it a versatile dish for any occasion.
Ingredients Needed
Fresh:
- 2 red onions
- 2 carrots
- 3 sticks of celery
- 2 cloves of garlic
- 6 rashers of higher-welfare smoked streaky bacon
- A few sprigs of fresh flat-leaf parsley
Store Cupboard:
- Olive oil
- ½ a dried chili
- ½ teaspoon dried thyme
- 200g (7 oz) dried lentils ( a mixture of green and red is nice)
- Optional: 1 organic vegetable stock cube
- 1 x 410g tin of cannellini beans (1 x 14.1 oz can)
- Extra virgin olive oil
How To Make Lentil Soup
- Prepare the Veggies: Peel and finely chop the onions and carrots. Trim and finely chop the celery, and peel and finely slice the garlic. Finely chop the bacon.
- Fry the Bacon and Veggies: Heat a lug (a splash) of olive oil in a large pan over medium heat. Add the bacon and fry slowly until it starts to release its fat and becomes crispy. Crumble in the dried chili and add the dried thyme, onions, carrots, celery, and garlic. Cook gently with the lid on for about 15 minutes, or until the vegetables are soft.
- Add Lentils and Simmer: Add the lentils and 1 liter (4 cups) of water or vegetable stock. Bring to a boil and simmer until the lentils are soft. Check the packet instructions, as different types of lentils have varying cooking times. If you’re mixing lentils, cook for the longest time to ensure they’re all cooked properly.
- Finish the Soup: Drain and tip in the cannellini beans. If the soup is too thick, add a splash of more water. Bring to a boil and simmer for another 10 minutes. Taste and season with sea salt and black pepper.
- Garnish and Serve: Meanwhile, pick and finely chop the parsley. Ladle the soup into bowls and finish with a drizzle of extra virgin olive oil and chopped parsley. Serve with hunks of bread for dunking.
Recipe Tips
- Use good quality bacon: Choose higher-welfare smoked streaky bacon for extra flavor and richness in the soup. It makes a big difference in taste.
- Adjust the consistency: If the soup is too thick, add a little more water or stock to get the desired texture. It should be hearty but not too heavy.
- Cook lentils properly: Different lentils have different cooking times, so check the packet instructions. If mixing lentils, cook for the longest time to ensure they’re all soft.
- Add extra vegetables: Feel free to throw in extra veggies like spinach or potatoes to make the soup even more filling and nutritious.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover lentil soup cool to room temperature before storing it in an airtight container. It will keep in the fridge for up to 3 days.
- Freeze: Once cooled, transfer the soup to a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw it in the fridge overnight and then warm it on the stove.
- Reheat: Pour the soup into a pot and heat over medium heat for about 5-10 minutes, stirring occasionally, until it reaches the desired temperature. Add a little water or stock if needed to adjust the consistency.
Nutrition Facts
Serving Size: 1 cup (8 fl oz or 248g)
- Calories: 336
- Total Fat: 8.5g
- Saturated Fat: 1.9g
- Total Carbohydrate: 44.9g
- Dietary Fiber: 12.5g
- Sugars: 9.3g
- Protein: 20.5g
Try More Jamie Oliver Recipes:
- Jamie Oliver Fish Soup
- Jamie Oliver English Onion Soup
- Jamie Oliver Cauliflower Soup
- Jamie Oliver Cream Of Mushroom Soup
Jamie Oliver Lentil Soup
Description
This easy and hearty lentil soup from Jamie Oliver is perfect for a cozy meal. Packed with nutritious vegetables, smoky bacon, and a hint of chili, it’s simple to make and full of flavor. You can easily adapt it with whatever ingredients you have on hand, making it a versatile dish for any occasion.
Ingredients
Fresh:
Store Cupboard:
Instructions
- Prepare the Veggies: Peel and finely chop the onions and carrots. Trim and finely chop the celery, and peel and finely slice the garlic. Finely chop the bacon.
- Fry the Bacon and Veggies: Heat a lug (a splash) of olive oil in a large pan over medium heat. Add the bacon and fry slowly until it starts to release its fat and becomes crispy. Crumble in the dried chili and add the dried thyme, onions, carrots, celery, and garlic. Cook gently with the lid on for about 15 minutes, or until the vegetables are soft.
- Add Lentils and Simmer: Add the lentils and 1 liter (4 cups) of water or vegetable stock. Bring to a boil and simmer until the lentils are soft. Check the packet instructions, as different types of lentils have varying cooking times. If you’re mixing lentils, cook for the longest time to ensure they’re all cooked properly.
- Finish the Soup: Drain and tip in the cannellini beans. If the soup is too thick, add a splash of more water. Bring to a boil and simmer for another 10 minutes. Taste and season with sea salt and black pepper.
- Garnish and Serve: Meanwhile, pick and finely chop the parsley. Ladle the soup into bowls and finish with a drizzle of extra virgin olive oil and chopped parsley. Serve with hunks of bread for dunking.
Notes
- Use good quality bacon: Choose higher-welfare smoked streaky bacon for extra flavor and richness in the soup. It makes a big difference in taste.
- Adjust the consistency: If the soup is too thick, add a little more water or stock to get the desired texture. It should be hearty but not too heavy.
- Cook lentils properly: Different lentils have different cooking times, so check the packet instructions. If mixing lentils, cook for the longest time to ensure they’re all soft.
- Add extra vegetables: Feel free to throw in extra veggies like spinach or potatoes to make the soup even more filling and nutritious.
Jamie Oliver Lentil Soup