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Lentil & bacon soup Recipe
Lentil & bacon soup
  • Cook Time: 5 mins
  • Serving: 3 Persons
Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 493
  • Carbohydrate Content: 50.6g
  • Fat Content: 19.1g
  • Fiber Content: 7.7g
  • Protein Content: 29.5g
  • Saturated Fat Content: 6.6g
  • Sodium Content: 1.6g
  • Sugar Content: 7.3g

Lentil & bacon soup Recipe

By 2021-06-25

Lentil & bacon soup is a Soup recipe for 3 people, takes only 30 mins; recipe has olive oil, onion and pancetta.

Ingredients

  • Turmeric - 1/2 tsp turmeric
  • Garlic Clove - 2 garlic cloves, finely chopped
  • Olive Oil - 1 tbsp olive oil
  • Onion - 1 onion, diced
  • Carrot - 1 carrot (about 120g), finely diced
  • Red Lentil - 250g red lentils, rinsed
  • Ground Cumin - 1 tsp ground cumin
  • Chilli - 1 chilli, sliced
  • Pancetta - 2 x 70g packs pancetta cubes
  • Stock - 2 low-salt stock cubes

Instructions

  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.

Author Chef Soomro info@recipecialist.com

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

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