Lentil Soup

Lentil Soup / Karen E. Photography (p)

Makes two liters


  • 2cups Brown Lentil
  • 1500ml Beef Stock 
  • 50gr Salted Butter
  • 30ml Sunflower Oil
  • 380gr Onions, sliced
  • 15gr Garlic, grated
  • 150gr Streaky Smoked Bacon, chopped
  • 150gr ‘Parma Ham’
  • 2 sprigs Fresh Rosemary, removed from the stalk
  • 300gr Potatoes, peeled and chopped


  1. Place the lentils and the stock into a pot and allow to cook until the lentils are very soft and plump.
  2.  In a large pot melt the butter and heat the oil.
  3.  Add the onions and garlic, allow to cook well and caramelize.
  4.  Add the bacon and ‘Parma Ham’ cook until meat is really crispy.
  5. Then add the rosemary and potatoes, mix everything  well together.
  6. Then add the cooked lentils and the stock left over in the pot.
  7. You might need to add some more water/stock to the pot, just to make sure all the ingredients are covered with liquid.
  8. Allow to simmer until the potatoes are cooked.
  9. Blend and strain.