Lentil and Bean Soup


I really like Jamie Oliver as a cook so when I can I make recipes created by him….on Slimming World they need a bit of adapting but I reckon they still taste great…..and it is all about taste….I cannot go through life eating bland and boring food…actually it’s not just a case of I cannot …I will not!

I have used the bacon to allow for 1x HEB so I can eat the whole lot in one day if I want to )on a green day) and it stays syn free……of course if you wanted to add a bit more bacon that would be fine because then you can either count it as another HE or syn it. I add other beans to it too….pinto beans etc …all bulk out the soup.

  • 85g Lean bacon (all fat removed), chopped – optional leave it out and it’s completely syn free on a green day but not on a red day because of the beans and lentils.

  • 2 red onions, peeled and chopped

  • 2 carrots, scrubbed and chopped

  • 3 sticks celery, trimmed and chopped

  • 2 cloves garlic, peeled and sliced

  • a few sprigs fresh flat-leaf parsley, chopped

  • ½ teaspoon dried thyme

  • ½ dried chilli, crumbled

  • 200 g dried lentils, a mixture of green and red

  • 1 organic vegetable stock cube, optional

  • 410 g tinned cannellini beans, drained


Place a large saucepan (with a lid) on a medium heat. Add a lug of olive oil and the bacon. Fry slowly until the bacon has started to release all its tasty fat and goes crispy, then add the dried thyme, dried chilli, onion, carrot, celery and garlic.
Cook gently with the lid on for about 15 minutes, until all the vegetables are soft, then add the lentils and 1 litre water or vegetable stock. Bring to the boil and simmer until the lentils are soft. (Check the packet instructions as different types of lentils vary in cooking time. If you’re mixing your lentils, cook for the longest amount of time to make sure they are all cooked properly).
Add the tin of cannellini beans and, if the soup’s a little thick, some more water. Bring back to the boil and simmer for another 10 minutes, then taste and season with sea salt and freshly ground black pepper.

You can always


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