1–2tbsp goose fat (use olive oil or butter if you prefer)
1 carrot, diced finely
1 onion, diced finely
1 celery stalk, diced finely
175g smoked or un-smoked streaky bacon, cut into 2cm lengths
1 Savoy cabbage, core and outer leaves removed
750g green lentils, well rinsed
2l water
3 Knorr Chicken Stock Pots
A sprig of fresh thyme
Olive oil
Method
Heat the goose fat in a large, heavy-based saucepan and when hot, add the carrots, onion and celery. Sweat the vegetables to remove the water content. This intensifies the flavour.
Add the bacon and fry until the fat starts to run. Stir in the cabbage and half the water. Add the lentils and remaining water, and then cook for 5 minutes.
Keep stirring the soup and add the Knorr Chicken Stock Pots. It may seem like a lot of stock, but trust me, it can take it.
Bring to the boil, then simmer for 15–20 minutes. Finish off with a dash of olive oil for an Italian flare and stir in the thyme.
Your Bacon, Cabbage and Lentil Soup is now ready to serve. The perfect dish for winter.
You could add any leftover veg to this recipe…the results will be different every time! For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
