Lentil & Bacon Soup Recipe

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General, Soup, Vegetables, Winter,

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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

ENJOY and don't forget to post comments and rate this recipe