Slimming World - Tomato, Lentil and Bacon Soup

Serves 4
Ready in 35-40 minutes
Freezer Friendly

Syns - Free on Extra Easy


198g/7oz lean bacon rashers, cut into bite-sized pieces
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 tsp finely grated ginger
2 sticks celery, finely chopped
1 large potato, peeled and cut into 1cm/½in dice
908ml/32fl oz boiling water or vegetable stock
1 tbsp mild curry powder
127g/4½oz dried red lentils
6 plum tomatoes, chopped
2-3 tbsp finely chopped coriander
salt and freshly ground black pepper


1. Place a large non-stick saucepan over a high heat. Add the bacon and stir-fry for 3-4 minutes. Add the onion, garlic, ginger, celery, potato and carrot and stir-fry for 1-2 minutes.

2. Add the remaining ingredients (except the coriander and seasoning) and bring to the boil. Cover and simmer gently for 15-20 minutes or until the lentils are cooked and softened.

3. Stir in the chopped coriander, season well and ladle into warmed bowls serving immediately.


Anonymous said…
I tried this soup today and it's the best soup I've ever tasted! Seriously yum :)
Anonymous said…
Great soup, except ingredients list does not show any carrots required - yet method says add carrots. How much carrots?
Leslie Lim said…
I read your blog.I thought it was great.. Hope you have a great day. God bless.

Anonymous said…
It should have 1large carrot diced. I have the original recipe in a SW book.