Nigel Slater's Lentil, Spinach and Bacon Soup
Nigel Slater calls this a warming meal in a bowl type of soup and it really is. It's filling, hearty and earthy. A squeeze of lemon makes everything spring to life at the end.
Equipment
- Heavy based pot with a lid
- Two meal-sized soup bowls
Ingredients
- 4 medium shallots finely chopped
- olive oil
- 4 cloves garlic thinly sliced
- 1/2 c / 100 gr bacon diced
- small bunch parsley roughly chopped
- 1 1/4 c / 250 gr lentils I prefer Beluga or black lentils, see notes
- 4 1/2 c / 1 l stock vegetable or chicken, water also works
- 2-3 handfuls fresh spinach for serving
- pinch salt
- pinch pepper
- 1 lemon cut into wedges, for serving
- small bunch fresh mint torn, leaves only
Instructions
- To begin, gently cook 4 finely chopped shallots, 4 thinly sliced cloves of garlic and 100 gr of bacon in some olive oil in a heavy based pot. Stir every once in a while until the bacon has turned golden and everything has gone fragrant and glossy before adding a small bunch of roughly cut parsley.
- Wash 1 1/4 c - 250 gr of lentils carefully, picking out any tiny stones. Add them to the pot and stir them into your bacon and onion mixture.
- Now add 4 1/2 c - 1 l of stock or water, until everything is well and covered and bring to a boil. Skim off any froth that bubbles to the surface and turn down the heat to a gentle roll.
- Cover with a barely closed lid and cook until the lentils are tender. This should take 30 minutes or so.
- When the soup is nearly done, divide 2-3 hands of fresh spinach among 2 bowls.
- Season the soup with salt and pepper, a pinch at a time, until it tastes right to you, before ladling it onto the spinach and into the bowls.
- Serve with wedges of lemon and the torn fresh mint, garnishing the soup as you eat it so you get a nice fresh pop of lemon and mint in with every bite.
Notes
I like to make this with Beluga or black lentils as they hold up even if you overcook them, where other lentils turn to mush. Use other lentils and watch your soup like a hawk to avoid overcooking, or be the kind of person who enjoys mush.
This soup does not freeze well but does keep for up to 3 days in a closed container in the fridge. Simply reheat in a saucepan on the stove on low heat. If it's become a little to dry for your liking just add water.