Bacon, lentil and cabbage soup recipe

7 ratings Rate
  • Serves 6
  • 10mins to prepare and 25mins to cook
  • 591 calories / serving
  • Freezable
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This recipe from Marco Pierre White is a traditional winter broth. The carrots, celery and onions have been cut very finely and to make life easier, you can try blending them in a food processor. 

Heat the goose fat in a large, heavy-based saucepan and when hot, add the carrots, onion and celery. Sweat the vegetables to remove the water content. This will help instensify the flavour.

Add the bacon and fry until the fat starts to run. Stir in the cabbage and half the water. Add the lentils and remaining water, and then cook for 5 minutes.

Keep stirring the soup and add the Knorr Stock Pots. Bring to the boil, then simmer for 15–20 minutes. Finish off with a dash of olive oil and stir in fresh thyme before serving.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1–2tbsp goose fat (use olive oil or butter if you prefer)
  • 1 carrot, diced finely
  • 1 onion, diced finely
  • 1 celery stalk, diced finely
  • 175g (6oz) smoked or un-smoked streaky bacon, cut into 2cm lengths
  • 1 Savoy cabbage, core and outer leaves removed
  • 750g (1 1/2lb) green lentils, well rinsed and drained
  • 2 litre water
  • 3 Knorr Chicken Stock Pots
  • a sprig of fresh thyme
  • olive oil
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  • Energy 2483kj 591kcal 30%
  • Fat 15.1g 21%
  • Saturates 4.2g 21%
  • Sugars 8.2g 9%
  • Salt 4g 67%

of the reference intake
Carbohydrate 65.8g Protein 37.9g Fibre 20.2g


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