German Lisensuppe Inspired Bacon and Lentil Soup

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Peel and grate the garlic (or use a garlic press). 

c) Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.

d) Drain and rinse the lentils in a sieve.

a) Heat the butter (see pantry for amount) and a drizzle of oil in a large saucepan on medium-high heat.

b) Once the butter has melted, add the bacon lardons and carrot. Stir-fry until the carrot is tender, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) Stir in half the garlic and the dried thyme. Season with salt and pepper.

a) Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up.

b) Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

c) Bake the bread on the top shelf of your oven until golden, 4-5 mins.

a) Stir the white wine stock powder, caramelised onion paste, passata, lentils, sugar and water for the soup (see pantry for both amounts) into the carrot pan.

b) Bring the soup to the boil.

c) Once boiling, stir in the cabbage. Bring the soup back to the boil, then simmer until the soup has thickened slightly and the cabbage is tender, 5-6 mins. 

a) When the soup is ready, stir in half the cheese. 

b) Taste the soup and season with salt and pepper if needed. Add a splash of water if it's a little too thick. 

a) Share your soup between bowls and sprinkle over the remaining cheese. 

b) Serve with the garlic bread on the side.