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Cooked by: Chef / Last Modified: 8/6/2008 / Number of Servings: 4 |
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Directions: Place the bacon in a large skillet together with the onions, garlic, and
celery. Dry fry for 4-5 minutes, stirring until onion is tender and the
bacon is just begining to brown. Add the pasta to the skillet and cook,
stirring, for about 1 minute to coat the pasta in the oil. Add the lentils
and the stock and bring to boil. Reduce the heat and leave to simmer
for 12-15 minutes, or until the pasta is tender. Remove the skillet from
the heat and stir in the chopped fresh mint. Transfer the soup to
warm soup bowls and serve immediately.
| Ingredients:
4 Slice(s) Streaky bacon, cut
1 Onion, chopped
2 Garlic cloves, crushed
2 Celery stalks, chopped
2 Ounce(s) Farfalline or spaghetti
14 Ounce(s) Can of Brown lentils
5 Cup(s) Ham or vegetable stock, hot
2 Tablespoon(s) Chopped, fresh mint |
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