4 oz smoked streaky bacon or pancetta, derinded and finely chopped
1 tbsp sunflower oil
2 carrots, peeled and finely chopped
2 medium onions, finely chopped
2 celery stalks, trimmed and finely sliced
8 az (225g) tin Italian tomatoes
3-4 cloves garlic, crushed
3 pints (1.75 lires) vegetable stock
8 oz cabbage, finely shredded
2 tbsps chopped fresh parsley
salt and freshly ground black pepper
- Heat the oil in a large pan and fry the bacon or pancetta until the fat starts to run. Then stir in the chopped carrots, onions and celery. With the heat fairly high mix together and cook until they are softened and slightly browned around the edges, stirring now and then.
- Stir in the rinsed lentils and the tomatoes, then the crushed garlic. Stir everything together then pour in the stock.
- As soon as the mixture comes to the boil, put the lid on and simmer, as gently as possible, for about 30 minutes. Then add the cabbage and cook for 5 minutes or until the cabbage has wilted. Season to taste. Just before serving stir in the chopped parsley.
5 comments:
Sounds yummy! (I will need to serve Hunky Husband's portion prior to adding the cabbage.) Thank you.
Cop Car
Cop Car, if Hunky Husband doesn't like cabbage why not try chopped leeks instead? You'd have to cook it with the rest of the vegetables rather than at the end ... but that should work.
Good suggestion, Val. Thanks.
Cop Car
Ah....I'm glad I read on. Dear Husband and I would eat the cooked cabbage version, but Elegante Mother wouldn't touch it. She'd like the leeks, though.
Thanks for the suggestion!
Buffy
The good thing about soup is that you can change it, depending on what ingredients are or are not available and personal tastes. Interestingly every time I make some soup it never tastes exactly the same as the last time I made it.
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