Lentil & bacon soup

• olive oil↗1 tbsp tbsp
• onion↗1

  diced

• pancetta cubes↗2 x 70g packs
• carrot↗1

  (about 120g), finely diced

• ground cumin↗1 tsp tsp
• turmeric↗½ tsp tsp
• garlic cloves↗2

  finely chopped

• chilli↗1

  sliced

• low-salt stock cubes↗2
• red lentils↗250g g

  rinsed

Step-by-step instructions

1. 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. 2

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

3. 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. 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. 5

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