Bacon, lentil and cabbage soup recipe

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bacon, lentil, cabbage (h)
  • Rating: 3 stars
  • Cost per serving: £1.00
  • 10mins to prepare and 25mins to cook Takes: 10mins to prepare and 25mins to cook
  • 6 Serves: 6
  • Freezable

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.

See more Knorr recipes 

Guideline Daily Amounts are calculated for a standard adult woman.

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  • 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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2 of you five-a-day Each serving contains
  • Calories 290 15%
  • Sugar 6g 7%
  • Fat 16g 23%
  • Saturates 4g 20%
  • Salt 1.3g 22%
of an adult's Reference Intake amount. Find out more
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