A warming and nourishing Provençal soup with lentils, cabbage, carrots, potato, and a little chopped bacon.

2 tablespoons extra virgin olive oil

1 bacon rasher—finely chopped

1 stick celery—finely diced

1 onion—finely diced

1 carrot—finely diced

2 cloves garlic—finely chopped

¼ teaspoon dried thyme

1 potato—peeled and diced

2 cups shredded cabbage

1 cup red lentils

5 cups chicken or vegetable stock

1 teaspoon salt

½ teaspoon pepper

HEAT the oil in a large saucepan over a medium heat and cook the bacon for 2 minutes. ADD the onion, celery and carrot and cook for 5 minutes, stirring occasionally. ADD the garlic, thyme and potato and cook a further minute, stirring to combine. ADD the cabbage, lentils, stock, salt and pepper, bring to the boil and cover with a lid. REDUCE the heat to medium and SIMMER for 20 minutes.

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