LENTIL & BACON SOUP

Lentil & bacon soup image

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

Provided by Caroline Hire - Food writer

Time 35m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 493 calories, Fat 19.1 grams fat, SaturatedFat 6.6 grams saturated fat, Carbohydrate 50.6 grams carbohydrates, Sugar 7.3 grams sugar, Fiber 7.7 grams fiber, Protein 29.5 grams protein, Sodium 1.6 milligram of sodium