Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Big soup
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 200g bacon lardons
- 2 leeks, chopped
- 2 cloves garlic, crushed
- 2 carrots, diced
- 2 sticks celery, diced
- 4 tbsp red lentils
- 4 tbsp pearl barley
- 1 litre chicken stock
- 1 tbsp tomato purée
- flat-leaf parsley, finely chopped to make 2 tbsp
Method
- STEP 1
Heat a large pan and add the bacon lardons. Cook until golden and the fat has rendered down, then add the leeks, garlic, carrots, celery and 1 tsp salt, and cook over a low heat for 10 minutes until the veg has softened. Stir in the lentils, pearl barley, stock and tomato purée, then simmer for 15 minutes or until the barley and lentils are tender. Stir in the parsley and simmer for another couple of minutes before serving.
