A soup of lentils, bacon and chard from Tender: A Cook and His Vegetable Patch (page 228) by Nigel Slater

  • garlic
  • lemons
  • Puy lentils
  • mint
  • onions
  • parsley
  • chard
  • stock
  • unsmoked bacon
  • EYB Comments

    Can use Castellucio lentils for Puy.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use Castellucio lentils for Puy.

  • Hellyloves2cook on April 05, 2013

    Deliciously warming. I was given a lovely bunch of rainbow chard by a friend who grows his own. Decided to try Nigel's recipe. I tweaked it by omitting bacon and using chicken stock. Result! The lemon and mint added a refreshing zing to a lovely earthy flavoured . Whole family left replete and all warm inside. Comment " that was very nice darling".

  • Breadcrumbs on February 28, 2013

    p. 228 Well this soup didn’t impress but it was no fault of Nigel Slater. For my taste, the soup was too “porky” and that was due to the new brand of Italian imported pancetta I’d purchased. While it would undoubtedly shine in other applications, its flavours were simply too overpowering in this dish. Then, an error at my hands. I had a very juicy lemon and since I wasn’t fussed on the porky flavoured broth, I decided to throw caution to the wind and toss all the lemon juice into the pot, oh…along w the grated rind, that the recipe didn’t call for. Now our porky pot of lentils was powerfully pucker-inducing! Some might say bitter. Not me of course! If nothing else, it looked good! Photos here: http://chowhound.chow.com/topics/891795#7922651

  • Franci on January 02, 2012

    I personally loved this recipe, much more than Ottolenghi's chard and lentils soup. Cooked in a pressure cooker for 25 minutes before adding the chards leaves.

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