Lentil & bacon soup

Prep: 5 mins Cook: 30 mins

Easy

Serves 3
Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping

Nutrition and extra info

Nutrition: per serving

  • kcal493
  • fat19.1g
  • saturates6.6g
  • carbs50.6g
  • sugars7.3g
  • fibre7.7g
  • protein29.5g
  • salt1.6g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, diced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 x 70g packs pancetta cubes
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 1 carrot (about 120g), finely diced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tsp ground cumin
  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 garlic clove, finely chopped
  • 1 chilli, sliced
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 low-salt stock cubes
  • 250g red lentil, 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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Comments (62)

jessicarichardson's picture

This was nice and easy to make, but nothing to rave about. I won't rush to make it again .

Kim Bambrough's picture
3.75

This was a bit too spicy for us even though i removed all the chilli seeds, if i make it again will add half a chilli and just a dash of turmeric. Other than that it was ok but not dashing away to make it again.

lgyurindak's picture
5

Forgot the rating.

lgyurindak's picture
5

This soup is great, I left off the bacon garnish, but followed the recipe exactly otherwise. It was easy, the prep and cooking times are accurate. And it was delicious. Will definitely make it again!

dreamweaver's picture
5

Did this one with cornbread muffins. Everyone loved it. I will be doing this again.

scousewegian's picture
5

Made this a few times now. It's a really nice, simple and fast recipe.
Adding a dollop of sour cream to each bowl when serving gives it a nice twist.

jose81's picture

Lovely flavourful and filling soup. Didn't have any carrots so I used celery instead, and added the tomato puree as suggested by someone else. I also blended it as not keen on chunky soups. Delicious.

ordonnel's picture
5

This is so full of flavour and so easy to make.

ramuiha's picture

Made this today - added a tablespoon of tomato puree and it was lovely.

As much as I loved it I am going to tweak the recipe a little and add a tin of chopped tomatoes, reduce the stock and double the pancetta!

Konnie's picture

I just made an account to rate this SIMPLY AMAZING soup! Possibly the best soup I've ever had -not a big fan of soups in general but this one was wow!

cathy_youd's picture

This is my "go-to" recipe for soup to take to work for lunch. I use 3 smoked bacon, rather than pancetta, and add it all at the beginning, also use a sprinkle of chilli flakes rather than a fresh chilli. Sometimes I add parsnip as well as carrot. But basically I haven't been able to wean myself off this! I keep telling myself I'll make a different one for next week's lunches but then I can't resist! It really is lovely!

pippa154's picture
5

Yep, lovely soup, worked perfectly. I used bacon instead of pancetta. My husband took it to work and really liked it.

vikster67's picture
5

I love this soup. I sometimes use chorizo and add a courgette. Lovely and warming on a winters day and it feels healthy!

shaun0473's picture
5

Very good indeed. Replaced the bacon with left-over ham.

babs60's picture
3.75

Nice, satisfying soup especially on a cold & wet winter's day.

gwendaapeifion's picture

I repeatedly make this dish, it is just so easy to make and so tasty. I make it and take for lunch to mg freezing work place.

Butterfly92xo's picture

Wow! What a stunning dish. I added 2 vegetable stock cubes, ginger, smokey bacon and half tin chopped tomatoes and it tastes devine! I also had it with rice as my partner has lentils with rice and even he complimented on it. Definitely becoming a regular! I also didn't blitz it as I love the chunky carrot and the bite from the lentils :)

rallerton's picture
5

Made this for the first time last night and it was so quick and easy that I will use this recipe for Christmas Day Dinner. Full of flavour, easily serves three.

kjarvo's picture

I've made this several times now without the spices and with bacon instead of the pancetta. I have also added celery too. However, the calories work out a lot less than 493 per serving, but I think I add more water. It is quite thick.

dwatson27's picture

Made this for lunch. So easy and very tasty.
5 stars

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Questions (1)

maggiebleksley's picture

Why is this listed as vegetarian when it contains bacon?

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