Ingredients:
30 ml (2 tbsp) polyunsaturated oil
125 g (4 oz) bacon, chopped and rinds removed
225 g (8 oz) carrots, cut into small chunks
225 g ( 8 oz) parsnips, cut into small chunks
450 g (1 lb) leeks, sliced
225 g (8 oz) red lentils
1.7 liters (3 pints) vegetable stocks
15 ml (1 tbsp) tomato puree
Salt and pepper
Juice of 1 large orange
Grated cheese, to serve (optional)
Direction:
1. Heat oil in a large saucepan. Add bacon and fry until lightly browned, stirring occasionally.
2. Mix in carrots, parsnips, leeks and lentils. Fry for 1-2 minutes, stirring occasionally.
3. Pour in stock, adding the tomato puree and seasoning. Bring to the boil, cover and simmer for about 25 minutes, until lentils and vegetables are tender.
4. Stir in orange juice and adjust seasoning to taste. Top each portion with a sprinkling of grated cheese, if liked, just before serving.
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