Lentil, bacon and vegetable soup

Ingredients

• 1 tbsp extra virgin olive oil
• 2 Middle Streaky Bacon rashers, trimmed, finely chopped
• 1 brown onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tbsp finely chopped fresh rosemary
• 250g butternut pumpkin, peeled, cut into 1.5cm pieces
• 1 large carrot, cut into 1.5cm pieces
• 300g desiree potatoes, peeled, cut into 1.5cm pieces
• 1 celery stalk, cut into 1.5cm pieces
• 3/4 cup dried red lentils, rinsed, drained
• 1.5 litres chicken style liquid stock
• 3 sprigs fresh thyme
• 400g can brown lentils, drained, rinsed
• 400g can borlotti beans, drained, rinsed
• 75g chopped kale and spinach mix
• 2 tbsp lemon juice
• Shaved parmesan, to serve
• Toasted bread, to serve

Directions

1. Heat oil in a large saucepan over medium heat. Add bacon, onion, garlic and rosemary. Cook, stirring, for 5 minutes or until onion softens.
2. Add pumpkin, carrot, potato, celery and red lentils. Stir to coat. Add stock and thyme. Bring to the boil. Reduce heat to mediumlow. Simmer, uncovered, for 25 minutes or until red lentils are tender and beginning to break down. Add brown lentils and beans. Cook for 5 minutes or until beans are heated through. Discard thyme.
3. Stir kale mix juice into soup. Cook for 5 minutes or until kale just wilts.
4. Sprinkle soup with parmesan. Serve with toasted bread.