Lentil & Chestnut Soup with Bacon & Thyme Croutons
The roast chestnut flavour will have you filled with that festive feeling.  This is a delicious soup which is rich and tastes luxurious - perfect for Christmas day!
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Ingredients
  • 1 medium onion (peeled & finely chopped)
  • 1/2 leek (finely chopped)
  • 1 carrot (peeled & finely chopped)
  • 1 stick of celery (finely chopped)
  • 2 tbsp olive oil
  • 225 g red lentils
  • 1.5 l vegetable stock
  • 225 g cooked chestnuts
  • sea salt & pepper (freshly ground)
    • For the croutons
  • 2 tbsp olive oil
  • 1 rasher of bacon (finely chopped)
  • 110 g stale white bread (cut into small cubes)
  • 1/2 tsp fresh thyme (finely chopped)
Instructions
  1. Heat the olive oil in a pan and add the chopped vegetables, cook until softened. Add the lentils and stir, then add the stock.
  2. Bring to the boil and simmer for 40 minutes until the lentils are very soft. Add the chestnuts and simmer for another 20 minutes. Blend the soup until smooth, add boiling water if required.
  3. Meanwhile for the croutons, heat the oil in a large frying pan and fry the bacon for 5 minutes. Then turn up the heat and add the cubes of bread and the thyme. Toss the bread until it has turned golden brown, crisp and very crunchy. Place them onto some kitchen paper.
  4. To serve, season the soup to taste and serve in warmed soup bowls with the croutons, bacon and thyme sprinkled on top. Enjoy!