Lentil and Bacon Soup

Ingredients

• 1 cup brown lentils
• 1/4 cup split hulled mung dal
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 leek, finely chopped (optional)
• 2 carrots, finely diced
• 2-3 celery ribs, sliced
• 125 g button mushrooms, sliced
• 200 g rindless bacon, trimmed of excess fat and chopped
• 2 fresh bay leaves
• 4 cups beef stock
• 2 cups water
• 2 tablespoons chopped fresh parsley
• 375 g dutch smoked sausage (Rookworst)
• 1-2 teaspoon lemon juice, to taste
• fresh ground pepper, to taste

Directions

1. 1

   Rinse the lentils under cold running water and drain.

2. 2

   Heat the oil in a large pot and fry the onion, gently, for 5 minutes until soft.

3. 3

   Add the leek (if using), carrot, celery, mushrooms, bacon and bay leaves, and saute, stirring from time to time, for a few minutes.

4. 4

   Add the lentils, then pour in the stock and water and bring slowly to the boil. Skim the surface as necessary, then simmer half-covered for 30 to 40 minutes, or until lentils are soft.

5. 5

   Meanwhile brown the rookwurst in a little olive oil until golden brown, then cool. Slice into 1cm thick slices.

6. 6

   When the soup is ready, add the parsley and sliced rookwurst and season with pepper and lemon juice.

7. 7

   Simmer for 2 to 3 minutes, remove bay leaves and serve.