Share on facebook
Share on pinterest
Share on twitter
Share on email
Share on print


1 Cup Brown Lentils
1 Cup Red Lentils
2 Litres of Chicken stock
4 Rashers of rindless Bacon (bacon sliced into small pieces)
2 Tablespoons of Tomato Paste (heaped)
1 Teaspoon of Smoked Paprika
1 Spanish Onion
1 Clove of Garlic
1 Cup of Celery (top bits roughly chopped)
1 Zucchini (diced)
1 Parsnip (diced)
1 Carrot (diced)
1 Chilli (cut into small pieces)
1/2 Cup of Parsley (roughly chopped )
1/2 Cup of Basil Leaves (roughly Chopped)
4 Tablespoons of Olive Oil
Salt & Pepper to Taste

Preparation Time:     2 hours (includes preparing the vegetables)
Serves:     4-6 People

 In a large pot over a medium heat, heat the olive oil and fry the chopped onions until translucent for a few minutes, add the bacon,  garlic and chilli, continue to cook until the onion, bacon, garlic and chilli start to brown slightly.  Add the tomato paste and continue to cook for a few more minutes.  Remove the pot from the heat to stir in the paprika.  Place the pot back onto the stove to further cook the tomato paste and paprika and then add the chicken stock.  Add the other ingredients, brown lentils, red lentils, zucchini, parsnip, carrot, celery, parsley and basil.  Cover with the lid and bring to a gentle boil.  Reduce the heat when the soup starts to bubble away, allow the soup to simmer for 1 1/2 hours.  Add salt and pepper to taste.

Cook’s Tips

When cooking smoked paprika it can burn easily and that will change the flavour.  It’s best to remove the pot from the heat and mix in the paprika before placing the pot back onto the stove to cook a little longer.

It takes approximately 15-20 minutes to prepare all the vegetables and once the soup is on the stove simmering away, you can leave it, checking on it occasionally to give it a little stir.

The chilli that I used, is from my garden and it is very hot.  You may wish to use a milder chilli such as Cayenne.  Or even chilli flakes or powder if there are no fresh chillies available.  You may also wish to use other types of stocks to flavour the soup,  beef, veal or vegetable.

IMG_4602aI enjoy making soups as they are easy and you only need to check on them now and then.  If you have some left over, place it in a container and refrigerate to enjoy later.


Milanka's Fine Food

Join me on a journey of cooking, sharing recipes, exploring the different varieties and styles of food from around the world. Using fresh ingredients to create healthy, delicious and flavoursome dishes. I would like to share my love of food with you”. I am a Commercial Cook by profession and have been cooking for many years.

Nourish yourself, your family and embrace fresh, wholesome food for well being.

I wish you all good health, happiness and a fulfilling journey through life. -Milanka


6 Responses

  1. Milanka, This sounds so good! So many great flavors going on. I love that it has bacon and smoked paprika in it plus all of the vegetables. Thanks for sharing such a yummy recipe!

Leave a Reply

%d bloggers like this: