Lentil & bacon soup
- Caroline Hire – Food writer
Save recipe
Serves 3
Easy
Prep: 5 mins
Cook: 30 mins
A star rating of 4.8 out of 5.156 ratingsRate
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This hearty bacon and lentil soup recipe blends storecupboard pulses with cumin, turmeric and garlic, finished with a delicious crispy pancetta topping
Egg-free
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal526
-
fat19g
-
saturates6g
-
carbs54g
-
sugars8g
low
-
fibre8g
high
-
protein30g
high
-
salt1.8g
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Method
-
step 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.
-
step 2
Add the cumin, turmeric, garlic and chilli and cook for a further 1 – 2 minutes until the aromas are released.
-
step 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.
-
step 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.
-
step 5
Serve the soup with a sprinkle of crispy lardons on top.
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A star rating of 4.8 out of 5.156 ratings
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