Store cupboard lentil soup – Food & Home Magazine

Ingredients

• olive oil, to taste
• 6 rashers smoked streaky bacon, chopped
• 2,5ml (½ tsp) dried thyme
• ½ dried chilli, crumbled
• 2 red onions, peeled and chopped
• 2 carrots, scrubbed and chopped
• 3 celery sticks, trimmed and chopped
• 2 garlic cloves, peeled and sliced
• 200g dried lentils (a mixture of green and red is nice)
• 1 litre water or vegetable stock
• 1 x 410g tin cannellini beans, drained
• sea salt and freshly ground black pepper, to taste
• extra virgin olive oil, to taste
• a few sprigs of fresh flat-leaf parsley, chopped, to garnish
• bread, to serve