1 tsp vegetable oil
75g smoked back bacon, chopped
1 onion, chopped
1 red pepper, chopped
1 small sweet potato, chopped
1 garlic clove, chopped
100g red lentils
1.5l vegetable stock
1 bay leaf
thyme sprig
salt, pepper
Heat the oil in a large pan and add the bacon, onion, and red pepper. Cook over low heat for 5 minutes, or until the vegetables soften. Add the sweet potato, garlic, and lentils and stir for a minute.
Pour the hot stock into the pan, add the herbs and season with salt and pepper. Turn up the heat and bring the soup to boil, then turn the heat to medium and cover the pan. Cook for 15-20 minutes or until the lentils are tender.
Remove the herbs and serve.
Source: British Classics