Lentil, Bacon and Vegetable Soup | D'Orsogna

Ingredients

• 250 g D'Orsogna Middle Bacon
• 250 g Butternut pumpkin, peeled and cut into cubes
• 400 g Brown lentils, rinsed and drained
• 400 g Borlotti beans, rinsed and drained
• 300 g Potatoes, peeled and and cut into cubes
• 1.5 l Chicken Stock
• ¾ cup Dried red lentils, rinsed and drained
• 75 g Kale and spinach mix, chopped
• 1 Brown onion, finely chopped
• 4 Garlic cloves, finely chopped
• 2 Carrots, cut into chunks
• 2 Celery stalk, cut into chunks
• 2 tbsp Lemon juice
• 1 tbsp Extra virgin olive oil
• 1 tbsp Rosemary, finely chopped
• 3 Thyme Sprigs