Lentil & Bacon Soup Recipe

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Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping

Prep time: 5 mins
Cook time: 30 mins

Ingredients: 
  • 1 tbsp olive oil
  • 1 onion , diced
  • 2 x 70g packs pancetta cubes
  • 1 carrot (about 120g), finely diced
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 2 garlic cloves , finely chopped
  • 1 chilli , sliced
  • 2 low-salt stock cubes
  • 250g red lentils , rinsed


Cooking Directions: 
  1. Heat the olive oil in a large saucepan.
  2. Add the onion, 1 pack of pancetta and the carrot.
  3. Cook on a low to medium heat for 10 minutes until the onions are soft.
  4. Add the cumin, turmeric, garlic and chilli and cook for a further 1 - 2 minutes until the aromas are released.
  5. Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils.
  6. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren't sticking.
  7. Meanwhile, fry the remaining lardons in a small frying pan for about 10 minutes until crispy.
  8. You don't need to add any oil as plenty will run from the pancetta.
  9. Serve the soup with a sprinkle of crispy lardons on top.

Nutrition Information:
  • 493 kcalories
  • protein 29.5g
  • carbohydrate 50.6g
  • fat 19.1 g
  • saturated fat 6.6g
  • fibre 7.7g
  • sugar 7.3g
  • salt 1.6 g



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