Lentil & Bacon Soup

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

• Cooking Time Prep 5 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 3

Nutrition per serving

• Kcalories

  493

• Protein

  29.5g

• Carbs

  50.6g

• Fat

  19.1g

• Saturates

  6.6g

• Fibre

  7.7g

• Sugar

  7.3g

• Salt

  1.6g

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

Directions

1. 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.
2. Add the cumin, turmeric, garlic and chilli and cook for a further 1-2 minutes until the aromas are released.
3. 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.
4. 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.
5. Serve the soup with a sprinkle of crispy lardons on top.

Categories: All Christmas, Dishes, Grains & Pulses, Meat