Manu's Real Recipes
Get the Real take on classic dishes the whole family will love. From Beef Stroganoff to Italian Chicken Casserole, using Campbell’s Real Stock turns your favourite dishes into modern classics.
Lentil & Bacon Soup
Soak the lentils in cold water for 1-2 hours. Rinse the lentils to remove any sediment.
Heat the oil in a heavy based saucepan over a medium heat. Add the butter and when it starts to foam, add the shallots and garlic and cook for about 2 minutes then add the bacon and cook for a further 5 mins. Drain the lentils then add to the pot and stir for 1-2 minutes. Add in the stock, increase the heat to high and bring to boil. Reduce the heat to low and simmer for 45 minutes or until the lentils are tender.
Puree half of the soup in a blender until smooth, then return to the pan, stir to combine and season to taste with salt and pepper.
To serve, ladle the soup in to bowls, scatter with parsley and drizzle with olive oil.
- Preparation Time
- 15 mins
- Cooking Time
- 45 mins
- Serving Size
- 4 people
125g green puy-style lentils
100g Bacon, chopped
1 ½ tablespoons veg oil
20g unsalted butter
50gr golden shallots (chopped)
1 garlic clove (chopped)
4 cups Campbell’s Real Stock – Salt Reduced Chicken
Sea Salt & freshly ground black pepper
Thinly sliced flat leaf parsley and extra virgin olive oil, to serve