Bacon & Root Vegetable Broth

A broth is a brilliant way of packing in plenty of vegetables in one meal. It’s basically a chunky soup, that is great for lunch or dinner. Any leftovers can be either kept in the fridge for the next day or frozen. It can be bulked out with extra lentils or potatoes if it needs to go further. If you want it to have more carbohydrate, serve it with a bread roll. You could use normal potato instead of sweet potato, and swap the swede for parsnip if you prefer. It’s another one of my very quick to make, requiring very little effort and even less washing up meals that I love to make on busy days.

Print Recipe
Bacon & Root Vegetable Broth
Bacon, Root vegetable and lentil broth
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Bacon, Root vegetable and lentil broth
Instructions
To prepare:
  1. Peel and dice the onion, peel and crush the garlic clove and add both to a large lidded saucepan with the olive oil.
  2. Peel and dice the swede and carrot.
  3. Slice the bacon in to thin strips, trimming off any excess fat.
  4. Make the chicken stock and weigh out the lentils.
To cook:
  1. Heat the pan over a medium-high heat. Stir the contents occasionally to stop anything sticking.
  2. Once it starts to sizzle add in the diced carrot and swede and leave to fry for 2 minutes.
  3. While it is frying, peel and dice the sweet potato.
  4. After 2 minutes add the bacon and dried sage and continue to fry everything for another couple of minutes.
  5. Lower the heat to medium-low, pour in the stock and add the lentils and sweet potato.
  6. Cover the pan and leave to simmer for 20 minutes.
  7. Season with black pepper if you like and serve.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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