This warming lentil and bacon soup recipe is perfect for cold January days

Because on chilly January days, there’s nothing like a warm bowl of soup to nourish both body and mind. Try this delicious recipe to make up a hearty lunch for your desk, or a cosy meal at the weekend.

Tesco

Lentil and bacon soup

Ingredients (serves 4)

• 6 rashers of smoked back bacon (trimmed of the rind)

• 1 tbsp olive oil

• 1 large onion, peeled and chopped

• 1 carrot, peeled and chopped

• 2 celery sticks, chopped

• 2 garlic cloves, crushed

• 150g red lentils, rinsed

• 400g tin of chopped tomatoes

• 1 litre vegetable stock

• Sourdough bread

Method

• Pour olive oil into a large saucepan on a low-medium heat. Whilst it’s heating, chop the bacon into small pieces, and then add the bacon, onion, carrot and celery to the pan. Fry gently for 10 minutes, and then add in the garlic and cook for 5 minutes.

• Add the red lentils, then the tinned tomatoes and stock.

• Bring to the boil, then reduce the heat and pop a lid on the saucepan. Leave the soup to simmer for around half an hour, stirring occasionally.

• Once the lentils are very soft and the soup has thickened up, season it to taste.

• If you prefer smooth soup, you can now liquidise it in a blender, or if you prefer it chunky, leave it as it is.

• Optional: to serve, cut a slice of sourdough into cubes, and fry off in a little olive oil until golden and crunchy, to make golden croutons. Alternatively, cut another slice of bacon into small pieces and fry until extra crispy, and garnish the soup with it.

• Serve the soup with sliced sourdough and plenty of butter.