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Ingredients
- 4 slc Streaky bacon, cut into Small squares
- 1 x Onion, minced
- 2 x Garlic cloves, crushed
- 2 x Celery stalks, minced
- 2 ounce Farfalline or possibly spaghetti, Broken into small pcs
- 14 ounce Can of Brown lentils, Liquid removed
- 5 c. Ham or possibly vegetable stock, warm
- 2 Tbsp. Minced, fresh mint
Directions
- Place the bacon in a large skillet together with the onions, garlic, and celery. Dry fry for 4-5 min, stirring till onion is tender and the bacon is just begining to brown. Add in the pasta to the skillet and cook, stirring, for about 1 minute to coat the pasta in the oil. Add in the lentils and the stock and bring to boil. Reduce the heat and leave to simmer for 12-15 min, or possibly till the pasta is tender. Remove the skillet from the heat and stir in the minced fresh mint. Transfer the soup to hot soup bowls and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 438g | |
| Recipe makes 4 servings | |
| Calories 758 | |
| Calories from Fat 175 | 23% |
| Total Fat 19.39g | 24% |
| Saturated Fat 5.13g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 210mg | 70% |
| Sodium 3600mg | 150% |
| Potassium 1731mg | 49% |
| Total Carbs 66.46g | 18% |
| Dietary Fiber 26.9g | 90% |
| Sugars 3.47g | 2% |
| Protein 75.61g | 121% |
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