Complex And Creamy Lentil & Bacon Soup - cooking recipe

Ingredients

4 cups water
1 cup green lentils or 1 cup brown lentils
1 medium onion
3 garlic cloves
1 (400 g) can chopped tomatoes
1 tablespoon olive oil
1 small beetroot (raw)
1 medium carrot
1 medium potato
1 teaspoon cumin
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon cinnamon
1 chicken stock cube
6 whole black peppercorns
4 cloves
4 slices rindless smoked streaky bacon
4 tablespoons double cream (as a garnishing touch) (optional)

Preparation

Chop onion and garlic finely. Saute -medium heat- in olive oil for 5 minutes. If it starts to burn, sprinkle some water.
Add the cumin to the onion. Saute for 2 more minutes.
Apart, in a deep pan, put the lentils with the water and bring to boil. Boil vigorously for 10 minutes.
Whilst the lentils are boiling, add the tomatoes to the onion sauce. Bring the heat to low and simmer for 7 to 10 minutes.
Add the basil, thyme, paprika, cloves and pepper to the sauce.
Meanwhile, dice the beetroot, potato and carrot.
When the 10 minutes of the boiling lentils have concluded, add the remaining vegetables. Bring the heat low to simmer.
Add the sauce to the lentils.
Add the cube of chicken stock.
Simmer for 20 minutes.
Turn the heat off and blend. If the blender is too full you can do it in two batches. Remember: is a hot soup, so it will tend to be explosive in the blender.
Bring back to the pan.
If the cream is too thick, add more water to make the soup the desired consistency.
Chop the bacon in pieces.
In a pan, fry it without oil until golden/brown.
When serving the soup, add the pieces of bacon to every dish. Stir them inches
Sprinkle each dish with a tablespoon of doublecream.
Voila!