Creamy lentil & spinach soup with bacon

• olive oil↗2 tbsp 2 tbsp

  plus extra for frying

• onions↗2 2

  finely chopped

• carrots↗2 2

  finely chopped

• celery↗2 2

  sticks, finely chopped

• green lentil↗140g 140g
• weak vegetable stock↗1 ½l 1 ½l
• bag baby spinach↗200g 200g
• double cream↗4 tbsp 4 tbsp

  plus a drizzle to serve

• rashers smoked streaky bacon↗6 6

Step-by-step instructions

1. 1

   Put the oil, onions, carrots and celery in a large saucepan, and cook for about 10 mins to soften.

2. 2

   Stir in the lentils and pour in the stock. Bring to the boil, then turn down and simmer for 30-35 mins or until the lentils are soft, topping up with water if the mixture begins to dry out. Pop in the spinach and cook for a few mins more, until wilted. Blitz the soup until smooth, then stir through the cream and season. Keep the soup warm over a low heat.

3. 3

   Heat a little oil in a non-stick pan over a medium heat. Add the bacon and fry until crisp and golden. Ladle the soup into bowls, drizzle with a little cream and crumble over the crispy bacon.