Last Sunday was a particularly dreary, cloudy and rainy day at our place, so I thought it was a great opportunity to make some homemade soup.

As regular readers may recall, I’ve recently found out I need to lower my cholesterol, so I have been seeking out some recipes which will help with this. One of the foods which suggested is legumes such as lentils, chickpeas, beans, etc. I found this recipe for Smokey bacon, lentil and silverbeet soup, which I have to say, was rather delicious and VERY filling!

Please excuse the amateur photos (complete with stuff in the background!) … food photography is not really my thing! 🙂

Homemade soup, Seize the day project

Smokey bacon, lentil & silverbeet soup –

Serves 4, Cooking time approx. 1 hour

What you’ll need

1 tablespoon olive oil

2 slices dark rye bread, torn

80g shortcut bacon, raw, trimmed and coarsely chopped

1 large red onion, finely chopped

1 large carrot, finely chopped

2 individual celery sticks, finely chopped

2 cloves garlic, crushed

1 teaspoon paprika, smoked

1 teaspoon ground cumin

3 cups chicken stock, liquid, salt reduced (750ml)

400g canned diced tomatoes

1/2 cup dry lentils (100g) French-style green variety, rinsed and drained

4 cups silverbeet (2 leaves), stalks discarded, leaves chopped

Homemade soup, seize the day project

How to prepare

Heat 1 teaspoon oil in a large saucepan over medium heat. Cook bread, stirring, for 2 minutes or until golden. Transfer croutons to a plate lined with paper towel.

Heat remaining oil in the same pan over medium heat. Cook bacon, onion, carrot and celery, stirring for 5 minutes or until softened. Add garlic, paprika and cumin and cook, stirring, for 1 minute or until fragrant.

Homemade soup, seize the day project

Add stock, 2 cups (500ml) water, tomatoes and lentils and bring to the boil. Reduce heat and simmer, partially covered, for 30 minutes or until lentils are tender.

Homemade soup, seize the day project

Add silverbeet and simmer, uncovered, for 2 minutes or until just wilted. Serve soup sprinkled with croutons.

Homemade soup, Seize the day project

Can be frozen (without croutons) for up to 3 months. You can reheat in the microwave or in a saucepan on the stovetop, adding a little water if too thick.

I’m sure I’ll be making this recipe again as winter approaches.

Buon Apetitto!

Source: This is a Weight Watchers recipe and is only 4 SmartPoints per serve! #winning

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Leanne from Deep Fried Fruit – Min from Write of the Middle  – Kathy from 50 Shades of Age 

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