- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, diced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 x 70g packs pancetta cubes
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 1 carrot (about 120g), finely diced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 tsp ground cumin
- ½ tsp turmeric
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
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 2 low-salt stock cubes
- 250g red lentils, rinsed
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.