Lentil & bacon soup

Lentil & bacon soup

  • Rating: 5 out of 5.104 ratings
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  • 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
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Ingredients

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

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    Overall rating

    Rating: 5 out of 5.104 ratings

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