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
Nutrition per serving
- kcal 493
- fat 19.1g
- saturates 6.6g
- carbs 50.6g
- sugars 7.3g
- fibre 7.7g
- protein 29.5g
- 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
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.
