Lentil and bacon soup
Lentil & bacon soup
Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping
- Prep: 5 mins
Cook: 30 mins - Serves 3
- Easy
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 x 70g packs pancetta cubes
- 1 carrot (about 120g), finely diced
- 1 tsp ground cumin
- ½ tsp turmeric
- 2 garlic cloves, finely chopped
- 1 chilli, sliced
- 2 low-salt stock cubes
- 250g red lentils, rinsed
Method
-
Heat the olive oil in a large saucepan. Add the onion, 1 pack of pancetta and the carrot. Cook on a low to medium heat for 10 minutes until the onions are soft.
-
Add the cumin, turmeric, garlic and chilli and cook for a further 1 – 2 minutes until the aromas are released.
-
Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren’t sticking.
-
Meanwhile, fry the remaining lardons in a small frying pan for about 10 minutes until crispy. You don’t need to add any oil as plenty will run from the pancetta.
-
Serve the soup with a sprinkle of crispy lardons on top.
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