Monday, 12 November 2012

Lentil and bacon soup

On a rainy, grey day like today there is nothing better than making some comforting soup from scratch.  I've got some lentils to use up, so when I stumbled upon this recipe below from Good Food I knew I needed to make it.  In fact, this is what I'm making tonight!

Lentil and Bacon Soup

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 x 70g packs pancetta cubes
  • 1 carrot (about 120g), finely chopped
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • 2 garlic cloves, finely chopped
  • 1 chilli, sliced
  • 2 low-salt stock cubes
  • 250g red lentils, rinsed

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


  1. delicious !! perfect for the cold weather ;)

  2. My mom used to make a soup like this after Christmas with all the left over ham!

  3. Made it last night, it was delicious!