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Categories:
vegetable bacon garden vegetable tomato sauce tomatoes chicken stock rosemary brown lentils parsley croutons
Viewed: 100 - Published at: 7 years agoIngredients
- 2 tsp vegetable or olive oil
- 4 strips bacon, thinly sliced
- 1 cup garden vegetable tomato sauce
- 14 oz can crushed tomatoes
- 2 cups chicken stock
- 1 sprig rosemary
- 14 oz can brown lentils, rinsed
- 2 tbsp flat-leaf parsley, chopped
- 4 tbsp croutons
Method
- Heat oil in a large heavy-based saucepan over medium heat. Add bacon and cook, stirring, for 5 mins or until crisp. Stir in tomato sauce, tomatoes, stock and rosemary. Bring to a boil. Reduce heat and simmer uncovered for 5 mins. Add lentils and simmer 5 more mins. Remove from heat. Stir in parsley and season with salt and pepper. To serve, ladle soup into bowls and top with croutons.
