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Linzensoep met spekjes (lentil soup with bacon)

Fancy filling up with a warm and hearty soup? This lentil soup with bacon is so rich and satisfying it can even be enjoyed as a main dish!


200 grams of dried brown lentils
1 jar of Struik concentrated beef broth
250 grams of lean bacon
3 potatoes
5 sticks of celery
1 tin of chopped tomatoes or ½ a bottle of Bio+ Passata
2 red peppers
1 onion
3 cloves of garlic

Dutch recipe for lentil soup with bacon


First, finely slice the celery and peppers, and then peel and dice the potatoes. Next chop the onion and fry, together with the bacon, in a large wok or pan. Crush the garlic, add to the pan and fry briefly, before stirring in the sliced vegetables and cooking for a few minutes more. Now pour the jar of concentrated broth into a large soup pan and dilute with 1 litre of water. Rinse the lentils and add to the broth, along with the diced potatoes and chopped tomatoes. Bring the soup to the boil, and then leave to simmer on a low heat for approx. 30 minutes. Add in the fried bacon and vegetables, and then leave the soup to simmer for a further 15 minutes, or until the potatoes and lentils are nice and soft. Finally, season with salt and pepper, garnish with fresh parsley, and serve with freshly baked rolls.

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.

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