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Lentil & bacon soup

Contains pork – recipe is for non-Muslims only
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
  • Serves 3
  • Easy
  • Calories 493
  • Carbohydrates 50.6
  • Saturated Fat 6.6
  • Sugar 7.3
  • Protein 29.5
  • Fat 19.1
  • Fibre 7.7
  • Salt 1.6

Nutrition per serving

  • Calories 493
  • Carbohydrates 50.6
  • Saturated Fat 6.6
  • Sugar 7.3
  • Protein 29.5
  • Fat 19.1
  • Fibre 7.7
  • Salt 1.6

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

  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.

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