There’s nothing better than a hearty bowl of soup for lunch. This rustic farmer’s broth is perfect for a winter’s day with a slice of crusty bread. But it also works surprising well served at ambient temperature on a hot day. The bacon adds lots of flavour to the soup. Packed with chunky vegetables, it’s really healthy as well as filling. Here’s Papa John’s great recipe.
- 5 onions
- 250g bacon (fat and rind removed)
- 4 large carrots
- 3/4 stick celery
- 1 leek
- 5 small potatoes
- 250g red split lentils
- 3 vegetable stock cubes
- 1.5 litres water
Rustic Broth Recipe Method
- Chop the bacon and onions and fry on a gentle heat ensuring the onions don’t brown.
- Chop the carrots coarsely and add to the pot.
- Add chopped celery and leek.
- Add the lentils to the pot and stir. The lentil help to thicken the broth.
- Add water and stock.
- Add the chopped potatoes to the pot.
- Let the broth simmer for 30 minutes stirring regularly.
The soup will freeze well so you can make a big batch then divide into serving sized containers for the freezer. Why not serve with some Irish wheaten bread or toasted soda farls for a tasty St Patrick’s Day lunch?