|1 cup||Lentils (Main)|
|4 cups||Chicken stock|
|3 cups||Minted peas, thawed (Main)|
|1 Tbsp||Fresh mint|
|1 tsp||Salt & freshly ground pepper|
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- Peel shallots and chop finely. Melt butter in a large saucepan. Add shallots. Cook for 3 to 4 minutes. Add lentils and three cups of stock (vegetable or chicken). Cook for 20 minutes or until lentils are soft. Add thawed peas.
- Puree in a food processor or blender. Return to saucepan with remaining stock. Bring to the boil. Simmer for 4 to 5 minutes. Stir in mint, salt and pepper. Grill bacon until crisp. Chop roughly and serve with soup.