CRAIGARD of Helensburgh: Licensed Restaurant and Tearoom

Ingredients

• 2 x mugs of red lentils
• 1 x grated carrot
• 1 x small chopped onion
• chichen bouillion a 2 cubes
• 3 x rashers smoked bacon (cooked and diced )

Method

1. boil a large pot of water( around 4 pints)  with the lentils ,onions,carrot and stock cubes together over a high heat until boiling
2. reduce temperature when boiled and simmer for around 30 mins or until lentils are soft and disappeared.
3. while simmering you may need to take a large spoon and skim of any residue from the lentils that has built up around the side of the pot and dispose of in the sink or bin
4. once your soup appears to be ready you may add the cooked and diced bacon at this point and stir .
5. remember to season with a little salt and pepper to taste . this soup keeps very well in the fridge for 4 or 5 days and as regards to freezing – I  have never personally frozen any freshly made soup so I cant enlighten you there sorry.

Finally....

Top tip – a little freshly chopped parsley to garnish makes all the difference  all the best and look out for next months recipe a happy xmas and new year to you all

Please feel free to email me on this web site and let me know any queries or questions you may have.
good luck and look out for next months recipe from Craigard