The BBC Good Food logo
Lentil & bacon soup

Lentil & bacon soup

By
A star rating of 4.8 out of 5.108 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3

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

Nutrition: per serving
NutrientUnit
kcal493
fat19.1g
saturates6.6g
carbs50.6g
sugars7.3g
fibre7.7g
protein29.5g
salt1.6g
Advertisement

Ingredients

  • 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

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.

Goes well with

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.108 ratings
Advertisement
Advertisement
Advertisement

Sponsored content