We have a lot of lavender growing in my garden back home, so I thought I’d experiment with it. This is my favourite of the recipes I’ve created; it’s hearty, healthy and warming, as well as distinctly different to most soups. Only takes about an hour and a half to cook, and is very, very simple.
- 1 Carrot
- 1 Leek
- 1 Red Pepper
- 1 Large Stick of Celery
- 1 Large Onion
- 2 Cloves of Garlic
- 1 Tablespoon of Fresh Oregano
- 1 Tablespoon of Fresh Thyme
- 1 Teaspoon of Fresh Lavander
- 1 Bay Leaf
- 4 Rashers of Good Quality Smoked Back Bacon
- 250g Red Lentils
- Olive Oil
- Salt and Pepper
- 750 ml Chicken Stock
Start off by frying all of the veg, chopped roughly, in with the garlic. After a couple of minutes, add the bacon, sliced.
Fry with the lid on until everything’s softened up nicely (around 30 minutes), then prepare your stock, wash the lentils, and chop all of your fresh herbs and lavender.
Add the herbs, then cook for about 5 minutes.
Next add the stock and lentils at the same time, then chuck the lid back on and let the soup simmer for around 30-40 minutes, until the lentils have cooked.
Season to taste, I’d recommend with plenty of black pepper.