BACON AND LENTIL SOUP
3 vegetable stock cubes
1 large onion
2 medium carrots
3-6 rashers of smoked bacon
Half bag of lentils
1.5 pints water
Peel and cube the potatoes
Finely chop the onion
Either grate or chop the carrot
Slice up bacon rashers
Bring water to boil and add all ingredients
Bring to boil again and simmer, stirring occasionally for approximately 30-35 minutes
Once cooked and ready, mash the soup with a potato masher until you get the desired texture.
YOU CAN FIND
“I CAN COOK SOUPS – 2”
CHILDREN’S COOK BOOK SERIES
BY MARIKA GERMANIS AT:
2 tbsp chopped walnuts
1 tbsp tarragon or cider vinegar
2 tsp Dijon mustard
2 tbsp olive oil
2 tbsp walnut oil
Flaked sea salt and freshly ground black pepper
900g/2lb new potatoes washed or scrubbed
2 tbsp chopped green tarragon leaves
1 large shallot, finely chopped
2 tbsp chopped gherkins can be added for added flavor.
Place walnuts in a hot over (about 200c/400f/Gas 6) for a few minutes until beginning to color slightly. This gives a fresher, less bitter flavor to the nuts.
Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar, or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred. Cook the potatoes in boiling salted water for about 15-20 minutes until just tender. Drain well and, when just cool enough to handle, cut into halves, or quarters, if quite large.
Place the potatoes in a mixing bowl with the tarragon, shallots, the dressing as you want. Serve just warm or at room temperature.