1 onion, diced
4 rashers bacon, trimmed of fat, chopped
3 cloves garlic, crushed
4 cups diced vegetables1.5L prepared salt-reduced vegetable stock
1 cup split red lentils, washed, drained
Heat 1 tablespoon olive oil in a large saucepan over medium high heat. Cook onion, bacon and garlic for 5 min. Add vegetables and cook, stirring for 5 min.
Add stock and bring to the boil. Reduce heat to medium-low and simmer uncovered for 15-20 min or until lentils are tender. Season with cracked black pepper.
Ladle soup into serving bowls. Garnish with parsley sprigs and season with black pepper. Serve with crusty fresh bread.