Red lentil soup with bacon

Ingredients for 4 servings:

• 150 g smoked bacon, diced
• 250 g lentils, red
• 1 bunch of soup vegetables (leek, carrot, celery, parsley)
• 1 tbsp tomato paste
• 1 can of tomatoes, chopped
• 1 onion(s)
• 1 garlic clove(s)
• 1 liter vegetable broth
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

My mother-in-law’s recipe, children also eat it

Chop the onions into small cubes. Dice the bacon. Fry both in a pan until the onions are translucent. If you want to remove the bacon before eating, chop it into large pieces. Peel and dice the vegetables, except the parsley, and the garlic. Add the vegetables to the onions and sauté briefly. Then add the tomato paste and sauté briefly. Add the tomatoes, vegetable stock, and lentils. Simmer for 20-30 minutes until the lentils are tender. Chop the parsley and add it to the soup or sprinkle it over the soup on the plate.