Posted by: Bill & Gayle McCord | March 18, 2011

Weekend Recipe: “Bacon”, Tomato, & Lentil Soup

Emily shared this recipe from Scotland– she tells us that her family enjoys some wonderful soups, which is not hard to imagine since it’s a cooler climate so much of the time!  One of the funny things is that most soups are pureed there and thus are totally smooth.  The benefit to this is that you get every flavor in each bite.

The BEST Bacon, Tomato, & Lentil Soup

  • 2.5 oz butter
  • 2-3 onions
  • 2lb canned tomatoes
  • 1 pack chopped ham {called bacon in the UK}
  • 9 oz red lentils
  • 2 cubes ham stock
  • 3.5 pints or 2L boiling water

Soften onions in pan with the butter.  Add all the other ingredients and bring to a boil.  Simmer until the lentils have cooked, about 1 1/2 hours.  Then, blend together.  Add water if necessary. {Tip: Em popped her non-pureed soup in the crock pot for the simmering part so she could leave the house.  Then, she just used an immersion blender in the crock pot and served from there.   If you don’t have an immersion blender, just use a food processor or regular blender.}

{Delicious with crusty bread.  Serves 10.}

For another fun weekend recipe, be sure to check Kinda Crunchy Kate today.


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