lentil and bacon souprating:
1 garlic clove, finely chopped
1 medium onion, thinly sliced
175g red lentils, well rinsed
50g split peas, well rinsed
2 tbsp tomato purée
1.5l ham stock
110g streaky bacon, finely chopped
175g carrots, peeled and diced finely
1 tbsp parsley, finely chopped
sauté garlic and onion in butter for 2-3 minutes. Add lentils, split peas and tomato pureé, cook for 2-3 mins more, stirring constantly to prevent sticking.
pour in ham stock, bring to boil and simmer for 20-25 mins, until pulses are soft. Process in liquidiser till smooth, return to pan, add bacon, carrot and parsley. Simmer for 12-15 mins until carrot is tender. Serve.