Vickys Red Lentil & Bacon Soup, GF DF EF SF NF
Vickys Red Lentil & Bacon Soup, GF DF EF SF NF

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys red lentil & bacon soup, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Here is how you do it. Ingredients of Vickys Lentil & Pepper Bake GF DF EF SF NF. Be aware that lentils belong to the same food group as soya beans and if you have a soy allergy as opposed to an intolerance, you may not fare well with lentils and have the same reaction Weight Loss Soup Recipe Dal/ Lentil Soup For Weight Loss Indian

Vickys Red Lentil & Bacon Soup, GF DF EF SF NF is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Vickys Red Lentil & Bacon Soup, GF DF EF SF NF is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook vickys red lentil & bacon soup, gf df ef sf nf using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Vickys Red Lentil & Bacon Soup, GF DF EF SF NF:
  1. Take 2 tbsp oil
  2. Make ready 6 rashers streaky bacon, chopped
  3. Prepare 1 onion, chopped
  4. Take 2 medium carrots, chopped
  5. Make ready 200 g dry, red lentils (1 cup)
  6. Take 400 g can of chopped tomatoes (14 oz)
  7. Get 960 ml hot vegetable stock (4 cups)
  8. Get to taste black pepper

The base of the recipe is garlic, ginger, carrots sautéed in coconut oil, and red curry paste. Tomato paste and vegetable broth make a deeply flavorful sauce, while turmeric and coconut sugar add depth of flavor. An optional but recommended last step is a dash of light coconut milk to add creaminess and balance the heat. Some red lentils are red, as you have probably observed.

Steps to make Vickys Red Lentil & Bacon Soup, GF DF EF SF NF:
  1. Heat the oil in a pot over a medium heat and add the bacon, onion and carrot. Cook for 8 - 10 minutes until the fat has left the pan and the vegetables have softened
  2. Add the lentils, chopped tomatoes and hot stock
  3. Bring to the boil then turn down to a low simmer, cover and let cook, stirring occasionally, for 45 - 50 minutes or until the lentils are done
  4. Puree half of the soup, season to taste with pepper. Thin down with some boiling water if required

An optional but recommended last step is a dash of light coconut milk to add creaminess and balance the heat. Some red lentils are red, as you have probably observed. But they also move into the yellow/orange category too. They are used to give bright color to dishes and provide a sweet, nutty flavor. The name "lentil" actually comes from the Latin word for "lens," which makes sense since the dried bean looks like a little lens..

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