Lentil and Bacon Broth


soup1 oz (25g) lard
8 oz (225g) lentils, soaked and drained
3 oz (75g) smoked bacon, chopped
8 oz (225g) onions, chopped
8 oz (225g) carrots, sliced
6 oz (175g) celery, chopped
1 ½ pts (900ml) chicken stock
pinch of nutmeg
1 bay leaf
½ tsp dried thyme
salt and pepper


1. Melt lard, add bacon and vegetables and fry for 5 minutes.
2. Add lentils, stir in stock, nutmeg, bay leaf, thyme and seasoning.
3. Bring to boil and simmer for 45 minutes to 1 hour.
4. Remove bay leaf and purée.

C. Murray, Back, Lewis