Ingredients
- 4 slices lean bacon, cut into
- small squares
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 celery stalks, chopped
- 50 g/1 3/4 oz farfailine or
- spaghetti, broken into
- small pieces
- 400 g/14 oz canned brown
- lentils, drained
- vegetable stock
- 2 tbsp chopped fresh mint
- Fresh mint sprigs, to garnish
Method
1. Place the bacon in a large frying pan with
the onion, garlic and celery. Dry fry for 4-5
minutes, stirring, until the onion is tender and
the bacon is just beginning to brown.
2. Add the pasta to the pan and cook, stirring
for 1 minute to coat the pasta in the fat.
3. Add the lentils and the stock and bring to
the boil. Reduce the heat and simmer for
12-15 minutes, or until the pasta is tender
but still firm to the bite.
4. Remove the pan from the heat and stir in
the chopped fresh mint. Transfer the soup to
warmed soup bowls, garnish with fresh mint
sprigs and serve immediately.
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