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Seasonal delights: Cabbage, lentil and bacon soup

Cabbage, lentil and bacon soup

You know how some people are just on top of their stuff or others aren’t, but they are better at hiding it? Well, I am neither! And you know what. I don’t mind.

It’s a bit of an ‘in’ joke with a couple of mums at school, that I am likely to be the one to forget when it’s dress down day or to not read to the end of the email that requests you bring in your bikes or scooters to school. Yes, it feels like a mummy fails when this happens, especially if it evokes tears: But I am coming from a place of authenticity, I am not trying to be something I am not, or be like anybody else. THIS IS ME!

My mind is constantly thinking about food at the moment, as you may well imagine! It is 7 years since I have focused on something that I am passionate about, apart from my kids. I feel the happiest and most content in all of this time, and a happy mummy outweighs the mess ups, I think.

So after troubleshooting the lack of scooter (lucky DS2 scoots to school!!), I could reflect back to this recipe which is from my archive. I have been cooking it for over a decade.

It’s great because, with the current difficulties in vegetable growing, this uses the humble cabbage. This recipe calls for a January King cabbage, which is a cross between a Savoy and white cabbage, or just use a straight savoy cabbage. To mix it up sometimes I used a Hisbi cabbage, which at this time of year are normally grown in Spain, so just check to see what you can get at the time. British is best!

It’s a really moreish soup, and very fuss free to make, so you may want to double the recipe, as it always seems to run out too quickly for my liking! It has a lovely saltiness of the bacon and a creaminess created by the collapsed red lentils, and if you have all your ingredients, it is easily made in 30-40 minutes!

Let us know how you get on in the Fuss Free Foodie Facebook group and don’t forget to LIKE the Fuss Free Foodie page as the two are going to hold a different function in the next week or so. Also, see my fuss-free world in pictures on Instagram and what I tweet on Twitter! Lisa.x

Cabbage, lentil and bacon soup
Serves 3-4

2 large onions, small dice
250g smoked back bacon, diced
2 cloves garlic, finely chopped
125g red split lentils washed
250g Savoy, January King or Hispi cabbage, shredded
1litre veg or chicken stock
200ml water
Salt and white pepper
3 tbsp olive or rapeseed oil

  1. Heat 1 tbsp of oil in a large saucepan or casserole dish. Fry the bacon until brown and the fat has rendered down.
  2. Add the onions and another 1-2 tbsps of oil and sweat the onions on a medium heat until soft and translucent. (About 6-7 mins).
  3. Add the garlic, lentils, stock and water. Simmer for 15 minutes. Add the cabbage, season with white pepper, not too much salt (bacon will add a salt element). Simmer for 5 more minutes, until the cabbage is tender and serve!

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