"I always have this soup in the freezer on standby for those nights when I’ve just run out of time to make dinner,” Donna Hay says.
- 2 tsp vegetable oil
- 1 onion, finely chopped
- 2 rashers bacon, finely chopped
- 1 tsp thyme leaves
- ¾ cup (150 g) red lentils
- 1.25 litres (5 cups) chicken stock
- sea salt and cracked black pepper
- finely grated parmesan and sour cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat a saucepan over medium-high heat. Add the oil, onion and bacon and cook for 4 minutes or until lightly browned.
2. Add the thyme, lentils and stock, cover and simmer for 20 minutes or until the lentils start to break down. Stir in salt and pepper.
3. Ladle between bowls and top with parmesan and sour cream to serve.