Lentil cream soup with peas

Instructions

1. Cut the bacon into small cubes. In a thick-bottomed frying pan, fry the bacon until golden and crispy. Transfer to a napkin to remove excess fat. Then put in a serving bowl.
2. Pour 1 tbsp sunflower oil into a saucepan. Add the chopped onion, carrot, and celery. Stew over a moderate heat for 3-4 minutes. Add the garlic. Add the paprika. Black pepper, salt and thyme.
3. Wash the lentils and add it to the pan. Add the broth. Once the water has boiled, turn down the heat and simmer over a low heat. Add the peas in the 10th minute and cook for another 15 minutes.
4. Blend the soup. Serve by sprinkling on top of parsley and 1 tsp bacon. Be sure to add toast.

• Servings : 6
• Ready in : 40 Minutes
• Course : Main courses
• Recipe Type : beans and brews, Soups