Taste #5 Umami Paste, Lentil and Bacon Soup


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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4 Responses

  1. I love the look and wholesome sound of this soup, Caroline. In fact, I wish I could have it for supper. I adore lentils but my boyfriend can’t eat them – along with chickpeas and chillies – and so I have to avoid them when I’m cooking. *makes sad face*

    • Caroline says:

      You poor thing. Those are three ingredients that I love using. Lentil soups, lentil salads, chickpeas for stews and salads – and chilli sprinkled throughout. I’ve had a few slip-ups with chilli in food meant for Little Missy – she now knows about drinking milk to counteract the heat! – but now we keep a shaker of chilli flakes on the table so each person can add according to their own requirements. Might be helpful for you?

  1. January 30, 2019

    […] because of its use in brewing beer! I regularly throw a handful into a simple lamb stew, add to a Lentil Soup to produce a true meal in a bowl or, my favourite, use it to make a simple […]

  2. January 30, 2019

    […] a chance to load up my biggest saucepan. Homemade chicken stock is undoubtedly the best addition to soups and risotti, lending them a silky unctuousness that you just can’t get from anything else. My […]

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