Lentil & bacon soup

Name: Lentil & bacon soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: European
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

5 steps

Prep:5minCook:30min

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

Updated at: Thu, 17 Aug 2023 02:37:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories562.2 kcal (28%)

Total Fat21.7 g (31%)

Carbs64.5 g (25%)

Sugars6.9 g (8%)

Protein30.8 g (62%)

Sodium1390.7 mg (70%)

Fiber10.9 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 Tbspolive oil

1onion

diced

2 x 70gpancetta cubes

120gcarrot

finely diced

1 tspground cumin

½ tspturmeric

2low-salt stock cubes

250gred lentils

rinsed

Instructions

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.

View on bbcgoodfood.com

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