Lentil & bacon soup

Lentil & bacon soup

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(55 ratings)

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 cloves, 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, questions and tips

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jessicarichardson
16th Oct, 2016
This was nice and easy to make, but nothing to rave about. I won't rush to make it again .
Kim Bambrough
10th Oct, 2016
3.8
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
16th Sep, 2016
5.05
Forgot the rating.
lgyurindak
16th Sep, 2016
5.05
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
dreamweaver
14th Mar, 2016
5.05
Did this one with cornbread muffins. Everyone loved it. I will be doing this again.
scousewegian
13th Jan, 2016
5.05
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
2nd Dec, 2015
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
16th Nov, 2015
5.05
This is so full of flavour and so easy to make.
ramuiha
25th Oct, 2015
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
13th Sep, 2015
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!

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maggiebleksley
14th Aug, 2013
Why is this listed as vegetarian when it contains bacon?
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