Lentil & bacon soup

Lentil & bacon soup

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(77 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 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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Comments, questions and tips

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c10udy
22nd Nov, 2012
5.05
Brilliant and easy to cook, I would recommend this to any cook beginner or intermediate.
bigjohn9
12th Nov, 2012
brill soup,used 2 tsp bouillon powder Second mix in two weeks!!
soph286
9th Nov, 2012
5.05
Amazing and so happy that I was able to convince the boys that lentils are a good thing! Ended up making it twice in a week due to demand. I added a tsp of mustard seeds with the cumin&turmeric just because I like them, tasted great! (Ran out of veg stock so had to use chicken for some...not as nice) Thanks for the recipe!
moodywoman
26th Oct, 2012
goodbye tinned soup! this was so easy and delicious,i am going to try some other soups from the site now
lsdonoghue
23rd Oct, 2012
5.05
Ps I used streaky pancetta instead.
lsdonoghue
23rd Oct, 2012
5.05
Yum! Doubled quantity! Husband and I loved it! I will be making it again!
meroberts88
13th Oct, 2012
@Salb1990 would be fine to omit chilli (in my opinion) maybe add more cumin than suggested or sprinkle black pepper on top as a milder substitute? :)
annemct
21st Sep, 2012
5.05
Made double the amount given this this evening really tasty. Used chopped back bacon instead of pancetta as I find them too fatty. Definitely make again!
annemct
18th Sep, 2012
5.05
Can you make this a day before eating and would it be ok for a starter at dinner party? thanks
salb1990
16th Sep, 2012
I can't handle spicy food at all so would it be ok to omit the chillies from this recipe or would it be very bland???

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