Ingredients

• 1 tsp oil
• 75g/2¾oz smoked back bacon
• trimmed of all fat and finely chopped
• 1 onion
• finely chopped
• 1 red pepper
• finely chopped
• 1.5 litres/3lb 5oz chicken or vegetable stock
• 1 small sweet potato
• peeled and finely diced
• 1 garlic clove
• 200g/7oz red lentils
• large sprig thyme
• 1 bay leaf
• salt and freshly ground black pepper

Directions

• Heat the oil in a large saucepan. Add the bacon
• onion and red pepper. Cook on a low heat for 5 minutes
• or until the vegetables have started to soften.
• Boil a kettle and use this to make your stock – or if using fresh stock
• bring it to the boil in a separate saucepan while the vegetables are cooking.
• Add the sweet potato
• garlic and lentils to the bacon and vegetables. Stir for a minute
• then pour over the just-boiled stock and add the herbs.
• Season with salt and pepper. Return to the boil – this should be more or less instant – then turn down to a medium heat
• cover
• and cook for between 15-20 minutes
• or until the red lentils are tender.
• Remove the herbs. Blend using a stick-blender if preferred – or you can leave the soup as is. Serve.