Lentil & bacon soup

• porce: Serves 3
• aktivní čas: 5 mins
• celkový čas: 35 minutes

Ingredience

1tbsp olive oil

1 onion , diced

2 x 70g packs pancetta cubes

1 carrot (about 120g), finely diced

1tsp ground cumin

½tsp turmeric

2 garlic cloves , finely chopped

1 chilli , sliced

2 low-salt stock cubes

250g red lentils , rinsed

Pokyny

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.

2. Add the cumin, turmeric, garlic and chilli and cook for a further 1 - 2 minutes until the aromas are released.

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.

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.

5. Serve the soup with a sprinkle of crispy lardons on top.