Lentil & Bacon Soup
This hearty lentil soup recipe is bursting with flavor from aromatic spices and savory pancetta. The combination of red lentils, vegetables, and a touch of heat from chili creates a satisfying and nourishing dish that's perfect for warming up on chilly days. Enjoy a comforting bowl topped with crispy lardons for an extra crunch!
— Constant Cookbook
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
Instructions
- 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.
Cook Time
30M
Prep Time
PT5M
Yield
Serves 3
Nutrition
- Calories: 493 calories
- Fat Content: 19.1 grams fat
- Saturated Fat Content: 6.6 grams saturated fat
- Carbohydrate Content: 50.6 grams carbohydrates
- Sugar Content: 7.3 grams sugar
- Fiber Content: 7.7 grams fiber
- Protein Content: 29.5 grams protein
- Sodium Content: 1.6 milligram of sodium
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