LENTIL & BACON SOUP RECIPE - BBC GOOD FOOD
Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping
Provided by Caroline Hire – Food writer
Categories Lunch, Soup
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 3
Number Of Ingredients 10
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, FatContent 19.1 grams fat, SaturatedFatContent 6.6 grams saturated fat, CarbohydrateContent 50.6 grams carbohydrates, SugarContent 7.3 grams sugar, FiberContent 7.7 grams fiber, ProteinContent 29.5 grams protein, SodiumContent 1.6 milligram of sodium
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