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Vermicelli and Lentil Soup   HT  SP  80mins

 

Serves 4    Hot  Pork  Pulses Pasta Soups  

 

Ingredients:

2 tbsp Olive Oil

1 Onion, chopped

50g/2oz Streaky Bacon, chopped

2 Carrots, chopped

100g/4oz Green Lentils

1tbsp Freshly chopped Parsley

1 teasp Freshly chopped mint

1 tbsp Tomato purée

1.1L/2pts Chicken Stock

Salt and Pepper

50g/2oz Vermicelli

 

Instructions

 

1. Heat the oil in a large pan and gently fry the onion and bacon for 5 minutes.

 

2. Add the remaining ingredients, except for the vermicelli, cover and simmer for 1 hour, until the lentils are tender.

 

3. Break the vermicelli into short lengths and add to the soup. Cook for a further 10 minutes.

 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

Related Recipes and Information

More Soup Recipes 

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